Vietnamese Pickled Eggplant – A Classic Fermented Side Dish

In Vietnamese meals, condiments play a crucial role in balancing flavors, and Vietnamese pickled eggplant (Ca Muoi) is one of the most iconic. Made by fermenting small eggplants (Ca Phao) in a simple salt brine, this dish develops a crunchy texture, tangy taste, and mild umami depth. A staple in Vietnamese home cooking, Ca Muoi is often served alongside steamed rice, braised fish, grilled meats, or spicy dipping sauces. Despite its humble appearance, it holds a special place in traditional Vietnamese meals, offering a bold yet refreshing contrast to rich and savory dishes.

What is Vietnamese Pickled Eggplant (Ca Muoi)?

Vietnamese Pickled Eggplant (Ca Muoi) is a traditional Vietnamese fermented dish made from small eggplants (Ca Phao) that are salted and pickled in a simple brine until they develop a crunchy texture and tangy, slightly salty flavor. This dish is a staple in Vietnamese home cooking, often served as a side dish to accompany steamed rice, braised fish, grilled meats, or spicy dipping sauces. The fermentation process enhances the eggplants’ natural umami, making them a flavorful addition to any meal. While the basic recipe consists of just salt, water, and eggplants, variations may include garlic, chili, sugar, or turmeric for added depth. Easy to make and packed with probiotics, ca muoi is not just a condiment but a reflection of Vietnamese culinary tradition, bringing balance and complexity to everyday meals.

Key Ingredients for the Perfect Pickled Eggplant

• 500g small eggplants (Ca Phao)
• 3 tablespoons coarse salt
• 4 cups filtered water
• 1 teaspoon sugar (optional)
• 4 cloves garlic, sliced (optional)
• 2 red chili peppers, sliced (optional)

Step-by-Step Process to Make Vietnamese Pickled Eggplant (Ca Muoi)

Step 1: Preparing the Eggplants

1. Select fresh, young eggplants (ca phao) that are firm and free of bruises.
2. Wash thoroughly under running water to remove dirt.
3. Trim off the stems but keep the eggplants whole for small varieties. If using larger eggplants (ca bat), cut them into quarters or wedges.

Step 2: Soaking the Eggplants

1. Fill a large bowl with water and add 1 tablespoon salt.
2. Place the eggplants in the salted water and let them soak for 30 minutes.
3. This step helps remove bitterness, prevent browning, and improve texture.
4. After soaking, drain and rinse the eggplants thoroughly, then pat them dry.

Step 3: Making the Brine

1. In a saucepan, combine:
   • 4 cups filtered water
   • 3 tablespoons coarse salt
   • 1 teaspoon sugar (optional, for balance)
2. Stir well and heat over medium-low heat, just until the salt and sugar dissolve.
3. Let the brine cool completely before using. Do not pour hot brine over the eggplants, as it can soften them too much.

Step 4: Packing the Eggplants in the Jar

1. Place the drained eggplants in a clean, sterilized glass jar.
2. If using, add sliced garlic and chili peppers between layers of eggplants for extra flavor.
3. Pour the cooled brine into the jar, making sure all eggplants are completely submerged.
4. Use a small plate or fermentation weight to press the eggplants down and keep them under the liquid.
5. Seal the jar loosely with a lid to allow for gas release during fermentation.

Step 5: Storing and Serving

1. Once fermented to your liking, tighten the lid and transfer the jar to the refrigerator to slow further fermentation.
2. Store for up to 2 weeks, using a clean spoon each time to prevent contamination.
3. Serve with steamed rice, braised fish, grilled meats, or dipping sauces like nuoc cham or mam tom.

Common Issues and Solutions When Making Vietnamese Pickled Eggplant

1. Eggplants Turn Brown or Discolor

Cause:

• Exposure to air during fermentation.
• Not soaking in saltwater before pickling.

Solution:

• Always soak eggplants in salted water for 30 minutes before pickling.
• Ensure eggplants are fully submerged in the brine.
• Add ½ teaspoon turmeric powder to the brine to help preserve color.

2. Pickled Eggplants Become Too Soft or Mushy

Cause:

• Using overripe eggplants.
• Pouring hot brine over the eggplants.
• Fermenting for too long at high temperatures.

Solution:

• Use young, firm eggplants for better texture.
• Let the brine cool completely before pouring it over the eggplants.
• Store the jar in a cool, shaded area and check texture after 3-5 days.

3. Pickling Brine Becomes Cloudy

Cause:

• Natural fermentation process (some cloudiness is normal).
• Contamination from dirty utensils or hands.
• Using iodized salt instead of coarse sea salt.

Solution:

• Always use clean utensils and hands when handling pickles.
• Use non-iodized salt (sea salt or pickling salt).
• If the smell and taste are fine, slight cloudiness is normal.

4. Mold or White Film on the Surface

Cause:

• Eggplants floating above the brine.
• Jar not properly cleaned before pickling.
• Fermenting in a warm, humid environment.

Solution:

• Keep eggplants fully submerged with a fermentation weight.
• Use a sterilized glass jar before pickling.
• Store in a cool, dry place away from direct sunlight.

5. The Pickled Eggplants Have a Strong or Rotten Smell

Cause:

• The jar was not properly cleaned before pickling.
• Mold or bad bacteria contaminated the brine.
• The eggplants were not fully submerged, leading to spoilage.

Solution:

• Always sterilize the jar before use.
• Ensure eggplants stay fully submerged in brine using a fermentation weight.
• If it smells rotten (not just fermented), discard and start a new batch.

Conclusion 

Vietnamese pickled eggplant (Ca Muoi) is more than just a side dish—it’s a beloved part of Vietnamese cuisine that brings a unique combination of crunch, tanginess, and umami to every meal. Whether paired with steamed rice, braised fish, grilled meats, or dipping sauces, ca muoi enhances the overall dining experience with its refreshing acidity and satisfying texture. This simple yet flavorful fermented dish not only preserves the eggplants for long-term use but also contributes to gut health through natural probiotics. With just a few ingredients and some patience, you can make your own batch at home and enjoy the authentic taste of Vietnamese cuisine.

Craving a traditional Vietnamese condiment? Make your own ca muoi at home and experience its crunchy, tangy goodness! Join the VNIFood community and share your favorite ways to enjoy this dish! Tag us on social media with your homemade ca muoi!