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Củ kiệu (pickled scallion bulbs)
Củ kiệu chua ngọt: small Chinese scallion bulbs pickled crisp in sweet rice vinegar
Southern markets sell mountains of muddy little kiệu bulbs in the last month of the lunar year, and households trim them by the kilo for the New Year table. After a salt soak and a sweet vinegar pickle they turn ivory, crisp and gently sharp, with a mild oniony bite. A bowl of them sits beside caramelised pork, boiled meats and bánh tét for the whole of Tết. Chef's tip: don't skip the overnight salt-water soak and the rinse; without it the bulbs stay harsh and pungent instead of mellow.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 3 tbsp saltfor the soak
- 1 cup rice vinegar
- 6 ½ oz sugar
- 2 red chillies (optional)sliced
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Method
0/5 doneStep 1: Trim the roots and green tops from 1 ⅛ lb Chinese scallion bulbs (kiệu) or small pearl shallots and peel off the papery outer skin, leaving clean white bulbs about 3 cm long.
30 minStep 2: Dissolve 3 tbsp salt in 1 litre of water, add the bulbs and leave overnight at room temperature.
2 minStep 3: Drain, rinse in two changes of water and spread on a cloth to dry for 2–3 hours, until the surfaces are completely dry.
5 minStep 4: Warm 1 cup rice vinegar and 6 ½ oz sugar in a small pan over a low heat, stirring until the sugar dissolves; do not boil. Cool completely.
5 minStep 5: Pack the bulbs and 2 red chillies into a clean jar, pour over the cold vinegar to cover, close and leave in a cool place for 5–7 days, until the bulbs are translucent at the edges and taste sweet-sour right through. Keep refrigerated once opened.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 22 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does củ kiệu (pickled scallion bulbs) take?
- About 45 minutes in total: 40 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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IndianPerfect for:Lunar New Year