i recently stumbled upon a jar of pickled thai eggplant with anchovy sauce. looks quite appetizing, and it's pickled with citric acid, sugar, anchovy extract and chili. made in vietnam, so unsure if it's a thai product or a vn product.
anywho, i scoured the internet a bit and can't find any info on this product. anybody know anything about this, how it's typically consumed, how best to use it. just as a condiment, or as an ingredient?
thanks for any help you can provide!