Pickled pigs' ears (tai heo ngam chua)

Yield: 1 Servings

Measure Ingredient
Stephen Ceideburg
4 quarts Water
1 tablespoon Alum
2 cups Distilled white vinegar
2 cups Granulated sugar
1 teaspoon Salt
2 pounds Pigs' ears

Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time.

Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool.

Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool.

Boil the remaining 2 quarts water and drop in the pigs' ears. Boil for 20 minutes. Remove the pigs' ears and cut them into lengthwise slices ¼ inch wide. After the sliced pigs' ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly.

Place the pigs' ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar.

Refrigerate.

NOTE: This can be eaten after 3 day and will keep for several weeks in the refrigerator.

Yields 2 quarts

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. ISBN 0-8120-5309-5

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