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Vietnamese Pickle

Compiled by Neil Roake Photograph Tony Christie, Warren Heath Ingredients: 250ml white rice vinegar 3 garlic cloves, peeled 1/2 green chilli 1/2 red chilli 1 small red onion, sliced 1/2t salt 1t sugar Directions: Put the vinegar in a small bowl. Cut the garlic and chilli into small pieces and add, with the onion, to the vinegar. Add the salt and sugar and stir for 30 seconds. This pickle is super-fresh and nicely spicy. Serve it with a simple Asian meal like steamed fish with rice. Serves 8 This recipe is from the February 2011 House and Leisure Food issue.