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Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Luke Nguyen: Traditionally, vegetables are pickled for the winter months, but of course are eaten all year round. They are combined with many dishes for the added dimension of tart and sour flavors as well as texture.
Makes 2 1/4 pounds

Pickled Green Papaya

(Ðu Ðu Chua)

• 2¼ pounds green papaya
• 1 teaspoon chile flakes
• 2 cups white vinegar
• 2 cups sugar
• 1 cup water
• 1 teaspoon salt


Peel the papaya, cut in half lengthwise, and remove the seeds. Continue to halve the papaya lengthwise until you have cut it into 8 pieces. Finely cut across the pieces until approximately 1/16-inch wide, then wash under cold water and set aside to dry on paper towels. Once dry, transfer the green papaya and chili flakes to an 8-cup storage container.

In a large saucepan put the vinegar, sugar, water, and salt, and stir until boiling, then turn off the heat and allow to cool. Once cooled, pour the pickling liquid over the green papaya to completely submerge it, cover with a lid, and refrigerate for at least 2 days before use. Use within 2 weeks of preparation.

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