Vietnamese Picked Pigs Ears Recipe bunbohue

- Shave the pigs ears carefully, wash them and boil them with a little salt for 20 minutes.

When they are cooked, put them in cold water for a couple minutes.

- Remove the pigs ears off the cold water, dry them with a tea towel and let them cool down completely.

- Peel the carrots and cut them into 1/2 cm thick slices.

- Mix the vinegar, sugar and salt in a saucepan, bring it to a boil, stir lightly until the sugar and salt mix well to the vinegar.

It should have the sweet and sour taste.

Move the saucepan off the cooker and let it cool down completely.

- Arrange the pigs ears and sliced carrots in the clean, dry jar, add the vinegar mixture.

The vinegar mixture must cover the pigs ears and the sliced carrots

.

Keep the pickled submerge by attaching the wooden sticks across inside the jar.

Close the jar tight and store it in a dry place for 5 days.

- After 5 days, the pickled is ready to eat.

Slice the pickled pigs ears and dip them into the chilli soy sauce