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Ho Ngoc Ha utters deadly greetings in front of country dishes in the countryside

Check out how to make Central region standard seasoning sauce – Ho Ngoc Ha’s favourite:


Eggplant: 500gr

Cucumber: 300g

Fish sauce seasoning: 300ml

Garlic: 1 bulb

Chili: 4-5 pieces (depending on taste)

Sugar: 150g

Ho Ngoc Ha exclaimed amp;#34;deadlyamp;#34;  before rustic country dish - 13

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Step 1: Prepare the ingredients

After buying the eggplant, remove the stalk, then soak the eggplant in diluted salt water for about 10-15 minutes, remove it, wash it with water, and let it dry. Next, you prepare a bowl of diluted mosquito water, use a knife to divide the eggplant in half and then drop it to soak.

Soak the tomatoes for about 4-5 hours, then remove, wash and drain. These tips can help eggplants after salting be white, crunchy and delicious, without being spicy or bitter.

After buying cucumbers, cut off the heads and tails, wash them with water. Next, use a knife to cut the fruit along the melon, use a spoon to remove the seeds inside then cut into thin strips to eat.

Once the melons are cut, you take them to soak in a diluted brine for 5-10 minutes. Wash the melon with water, remove it to dry, and finally dry the melon in the shade for about 8 hours so that the melon can hunt again. Do this after the salt is crisp and can be stored longer.

Garlic peeled the outer skin, washed with water, then chopped. Pickled cayenne pepper, remove stems, wash thoroughly, divide into 2 parts, one part is mashed with garlic.

Step 2: Make the seasoning sauce

Prepare a small saucepan on the stove, put 300ml of fish sauce and 150ml of filtered water in a saucepan, bring to a boil over low heat. When the spices start to boil, add 150g of granulated sugar and mix well, wait until the sugar dissolves and the fish sauce starts to boil again, then turn off the stove and let it cool.

Once the spices have cooled, add all the chopped chilies and garlic and mix well. Depending on the type of fish sauce and individual tastes, you can increase or decrease the amount of sugar added. You will apply fish sauce and water with a ratio of 2 fish: 1 sauce, the fish will be delicious and not runny.

Step 3: Salt and fish sauce seasoning

For seasoning, you should prepare a plastic or glass container if you have one. Clean the jar with hot water, let it dry, then wipe it again with a clean cloth.

Add all the prepared eggplant and cucumber, stir once so that the eggplant and melon are evenly mixed. Then, pour in all the spices, chopped chilies and garlic, stir again to absorb the spices.

Note, to prevent the eggplant and cucumber from turning black and not absorbing the fish sauce evenly, use a stone or heavy object on top. Doing so will ensure that all the ingredients are submerged in the fish sauce.

Close tightly, take to incubate in a cool place, avoid sunlight for 1-2 days, can be used. Store carrots in the refrigerator to make them last longer.

Step 4: Finished product

Crispy eggplant and melon, seasoned with rich fish sauce seasoning, served with a dash of hot rice, it doesn’t get any better than that.

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