Farm Carrots, Memories From Vietnam Recipe
soured carrot, house-made lemongrass sausage, crispy garlic, cilantro
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Ingredients
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Soured Carrots
Lemongrass Sausage
Crispy Garlic
Garnish
Method
Soured Carrots
- 1
Prepare the Carrots
Peel and cut the carrots into thin sticks or rounds.
- 2
Make the Pickling Brine
In a medium saucepan, combine water, rice vinegar, sugar, and salt. Bring to a boil and stir until sugar dissolves.
- 3
Lemongrass Sausage
- 4
Prepare the Sausage Mixture
In a large bowl, combine ground pork, minced lemongrass, minced garlic, fish sauce, black pepper, sugar, and chopped cilantro. Mix well until combined.
- 5
Form Sausages
Shape the mixture into small sausage links or patties.
- 6
Cook the Sausages
In a skillet over medium heat, cook the sausages for about 4-5 minutes on each side until browned and cooked through.
Crispy Garlic
- 7
Fry the Garlic
Heat oil in a small saucepan over medium heat. Add the sliced garlic and fry until golden brown, about 2-3 minutes, stirring often to prevent burning.
- 8
Drain and Cool
Using a slotted spoon, remove the garlic from the oil and drain on paper towels. Set aside.
Assembly
- 9
Assemble the Dish
On a serving plate, arrange the soured carrots, top with lemongrass sausages, and sprinkle crispy garlic and fresh cilantro leaves on top.