Authentic home cooking from Vietnam, with US measurements. 
Sweet and Sour Pickled Water Spinach and Palm Heart
A sweet and sour pickled side dish perfect for Tet (Lunar New Year) to balance out rich foods. The water spinach stems and palm hearts soak up the flavors and stay crisp, with just the right hint of chili and garlic.
Sweet and Sour Pickled Water Spinach and Palm Heart
A sweet and sour pickled side dish perfect for Tet (Lunar New Year) to balance out rich foods. The water spinach stems and palm hearts soak up the flavors and stay crisp, with just the right hint of chili and garlic.
Open in Cookpad AppSteps
- 1
Bring the fish sauce, vinegar, sugar, and water to a boil. Let cool completely.
- 2
Cut the palm heart into thick matchsticks for extra crunch. Soak in water mixed with 1 teaspoon salt and 1/2 cup vinegar (120 ml) to keep it white.
- 3
Rinse the carrot and palm heart, then drain well. Add sliced chili, water spinach stems, and carrot. For extra crispness, quickly blanch the water spinach stems in boiling water with a splash of vinegar, then soak in an ice bath for 30 minutes. Drain thoroughly.
- 4
Place all the vegetables in a large bowl, pour in the cooled pickling liquid, and toss to combine.
- 5
Transfer the vegetables and liquid to a glass jar. Let pickle for 1-2 days before eating. Store in the refrigerator for up to 10-14 days.
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