Vietnamese sweet and sour soup (Dua Chua). This soup features salmon filets, Indian taro stems, enoki mushroom, and tomatoes, all cooked in a flavorful sweet and sour tamarind broth.
Ingredients For Dua Chau (Pickled Vegetable) Recipe
2 inch small carrots carved and sliced into 1/2 thick flowers
1 small head cauliflower cut into small florets
0.5 cup Asian peeled
0.5 inch cucumber deseeded and cut into 1/4 thick slices
10 Nos hot chili pepper
3 Nos large garlic cloves de cored and thinly sliced
1 tablespoon Salt
1 cup Sugar
2 cup Water
2 cup ice/wine vinegar
Directions : Dua Chau (Pickled Vegetable) Recipe
STEP 1.Combine all vegetables, add salt and toss well. Keep it aside for a minimum of half-hour. To form the brine, mix the vinegar, sugar, and water. Stir to dissolve the sugar. Rinse and drain the vegetables.
STEP 2.Place them in a very glass or plastic instrumentation alongside garlic, shallot, and chili. Add enough brine to hide.
STEP 3.Now tightly and confine a cool place. Able to serve in a pair of days. The pickles can keep for concerning a pair of weeks within the icebox.
Nutrition value
1519
calories per serving
48 g Fat11 g Protein181 g Carbs9 g FiberOther
Current Totals
48 g Fat
11 g Protein
181 g Carbs
9 g Fiber
MacroNutrients
Carbs
181 g
Protein
11 g
Fiber
9 g
Fats
Fat
48 g
Vitamins & Minerals
Calcium
102 mg
Iron
6 mg
Vitamin A
705 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
129 mcg
Vitamin B12
0 mcg
Vitamin C
49 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
82 mg
Manganese
0 mg
Phosphorus
230 mg
Selenium
19 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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