Souvenir Sips: Vietnamese Salty LemonadeFebruary 7, 2014
What could possibly be more refreshing than a glass of lemonade? As we discovered during our recent trip to Vietnam, the unlikely answer is salted lemonade. The perfect balance of sweet and savory, this traditional thirst-quencher gets its nuanced pucker from pickled lemons (and sometimes limes) known as chanh muoi. Our express-lane version calls for a quick overnight brine and mild-mannered Meyer lemons, which play nicely with the salt. Say it with us: ahhh.
WHAT YOU’LL NEED
1 Mason jar, 24 oz.
Meyer lemons (as many the jar can hold)
2 cups water
½ cup kosher salt
HOW TO MAKE IT
After washing the lemons, remove the rind from the top and bottom so a little flesh is showing. Cut the lemons into quarters and pack into the Mason jar. Bring the salt and water to a boil in a small pot. Remove from heat and pour the hot brine over the lemons. Close the jar and let the lemons pickle overnight.
Put two‚ pieces of the pickled lemon in a glass (we drafted our Genisa Glasses for the occasion). Muddle the lemon, add sugar to taste and fill the rest of the‚ glass with ice and water.