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what to do with a thai/vietnamese ingredient

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what to do with a thai/vietnamese ingredient

markiank | Apr 13, 2011 06:03 PM

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!

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