Vietnamese Marinated Cucumber

Crispy, translucent cucumber slices hit with tangy rice vinegar and the heat of Thai chili. Fish sauce adds a deep umami base, while crushed peanuts provide a necessary crunch.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 103
• Protein: 3 g
• Carbs: 13 g
• Fat: 4 g

Ingredients

• 2 piece Cucumber ( thinly sliced )
• 1 tsp Gray sea salt ( for draining )
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( seeded and minced )
• 2 tbsp White sugar
• 3 tbsp Rice vinegar
• 2 tbsp fish sauce
• 1 tbsp Lime juice
• 0.5 piece Fresh cilantro optional ( chopped bunch )
• 30 g Peanut optional ( roasted and crushed )

Instructions

1. Vegetable preparation

   Slice cucumbers into very thin, almost transparent rounds. Place them in a colander with sea salt. Mix and let drain for 10 minutes to remove excess water and ensure crunchiness.

2. Making the marinade

   Meanwhile, finely mince the garlic and Thai chili. In a bowl, dissolve the white sugar in rice vinegar, lime juice, and fish sauce. The sauce should be balanced, not too acidic or too salty.

3. Assembly and resting

   Quickly rinse the cucumbers with cold water, squeeze them firmly between your hands to wring out. Mix them with the marinade. Add chopped fresh coriander and crushed peanuts just before serving so they stay firm.

Chef's tips

• Squeeze the cucumber really hard after draining; it's the secret to preventing it from becoming watery on the plate.
• If you don't like too much heat, make sure to remove all the seeds from the chili before mincing.

Storage

Eat immediately or within 12 hours. The cucumber loses its crunch if it sits too long in the marinade.