Fried Tofu with Lemongrass and Chili Peppers (Đậu hũ chiên sả ớt) Recipe

 

Ingredients

2 Firm Tofu (large)

3/4 Lemongrass stalk

Frying Oil

Fried Lemongrass/Garlic

3 Tbsp. Olive Oil

2 Tbsp. minced Garlic

5 Tbsp. minced Lemongrass

1 tsp. Annatto Seed Oil

Other

2 Tbsp. Annatto Seed Oil

1 Tbsp. minced Garlic

3 Tbsp. minced Lemongrass

Green Onions

2 Tbsp. Fish Sauce

2 Tbsp. Sugar

1 1/2 tsp. Mushroom Seasoning

1/2 cup Water

chopped Chili Peppers

Ground Black Pepper

Cut 2 Large Blocks of Tofu into cubes. Pan fry until golden, remove from oil and place on paper towels. Mince 3-4 Lemongrass stalk.  

Add 3 Tbsp. Olive Oil into a pan.  Add 2 Tbsp. minced Garlic and cook on medium high heat. Add in 5 Tbsp. minced Lemongrass. Add 1 tsp. Annatto Seed Oil. Cook until slightly golden and remove from heat. 

Add 2 Tbsp. Annatto Seed Oil into a pan.  Add in 1 Tbsp. minced Garlic and 3 Tbsp. minced Lemongrass.  Cook on medium high heat.  Add in some Green Onions (white bottom section).  Add 2 Tbsp. Fish Sauce, 2 Tbsp. Sugar, 1 1/2 tsp. Mushroom Seasoning, 1/2 cup Water and mix.  Add in the fried Tofu. Add in chopped Chili Peppers and let the Tofu simmer in the sauce for a few minutes. Add in some chopped Green Onions and the fried Lemongrass/Garlic. When the Tofu absorbed the sauce, add in some Ground Black Pepper.  Enjoy with meal!

Vegetarian Vietnamese Crepes (Bánh xèo chay) Recipe

 

Ingredients

Batter

2 cups Rice Flour

1 1/2 cup Water + 1/2 cup Water

2 tsp. Turmeric Powder

1 cup Coconut Milk

1 cup chopped Green Onions

Fillings

1/4 cup Mung Bean

Pinch of Salt + extra Salt

Pinch of Sugar

Pinch of Mushroom Seasoning

2 blocks Tofu

1/2 Jicama

2 Carrots

1 Shallot

2 Tbsp. Olive Oil

Other

Oil

Vegetarian dipping Sauce 

Fresh Herbs/Lettuce

Using a large bowl add in 2 cups Rice Flour. Add 1 1/2 cup Water and mix.  Then add in 2 tsp. Turmeric Powder. Mix and set aside for 10 minutes. After 10 minutes, add in 1 cup Coconut Milk and 1 cup chopped Green Onions. Mix and add in another 1/2 cup Water.  Set aside.

Soak 1/4 cup Mung Bean overnight.  Next day, rinse and boil the Mung Bean until cooked.  Remember to add in a pinch of Salt.  Set aside when done. 

Cut 2 small blocks of Tofu into smaller pieces.  Pan fry until golden.  Then cut into strips.  Set aside. 

Peel and cut 1/2 of a Jicama into strips.  You need about 1 cup. 

Chop 1 small Shallot and set aside. 

Peel and cut 2 Carrots into strips.  You need about 1 cup. 

Add 2 Tbsp. Olive Oil into a large pan, set at medium high heat.  Add in the chopped Shallots.  Add the Jicama and Carrot. Stir for a few minutes.  Then add in a pinch of Salt, Sugar and Mushroom Seasoning.  Add in the Tofu, quickly mix and remove from heat.  Set aside. 

To make the crepes, use a large pan and spread some oil around.  Add in 2 ladles of Batter.  Move the pan around to spread the batter out evenly around the pan.  Add in the stir-fry fillings and cooked Mung Bean.  Let it cook on high heat until crispy.  Fold in half and remove from heat.  Repeat until you used up the batter and fillings.  Enjoy with Vegetarian dipping sauce and fresh Herbs/Lettuce. 

Eggplant with Garlic (Cà tím xào tỏi) Recipe

 

Ingredients

1 1/2 lb. Eggplant

1 cup minced Garlic

Oil

Water

Green Onions

1/2 tsp. Salt

1 1/2 tsp. Sugar

1 tsp. Mushroom Seasoning

1 tsp. Fish Sauce

1/2 tsp. Ground Black Pepper

Fill a large bowl with water and add in a pinch of Salt.  Peel and cut 1 1/2 lb. Eggplant.  Drain out the water when ready to cook.

In a pan, add in some Oil and 1 cup minced Garlic.  Using medium-high heat, wait for it to turn golden and remove from Oil. 

Using the leftover Garlic Oil, add it into a larger pan.  Add in the Eggplant.  Pour in some water and let it simmer on high heat. After 5-7 minutes, add 1 1/2 tsp. Sugar, 1 tsp. Mushroom Seasoning and 1/2 tsp. Salt.  Add some Green Onions and 1 tsp. Fish Sauce. Add in the Garlic and 1/2 tsp. Ground Black Pepper.  Serve and enjoy!

Vietnamese Pickled Mustard Greens and Shallots (Dưa cải chua hành tím) Recipe

 

Ingredients

2 lbs. Mustard Greens

2 liters Water

3 Tbsp. Brown Cane Sugar + extra 

2 Tbsp. Pickling Salt

5 Shallots

Rinse 2 lbs. Mustard Greens.  Set aside to air dry.  

In a large pot add in 2 liters Water.  Add in 3 Tbsp. Brown Cane Sugar. and 2 Tbsp. Pickling Salt.  Bring to a boil and let it cool.  

Peel and cut 5 Shallots. Set aside.

Now using a different pot, boil some water with some Brown Cane Sugar.  Blanch the Mustard Greens. 

Cut the Mustard Greens into smaller pieces. Mix the Shallots in with the Mustard Greens. Place in a glass jar. Put 1 layer of Banana Leaf over the Mustard Greens. Pour in the 2 liters water mixture. Place a heavy bowl on top.  Seal tight and place in a warm area for 3 days. 

After 3 days, remove from jar and enjoy with your meal. 

Fried Carrot with Potato (Cà rốt khoai tây chiên) Recipe

 

Ingredients

3 Potatoes

2 Carrots

2 Tbsp. Rice Flour

1 Tbsp. Tapioca Starch

1 tsp. Sugar

1/2 tsp. salt

chopped Green Onions

Frying Oil

Rinse 3 Potatoes, steam in pot.  Remove when soften.  Peel the potatoes. Cut in small pieces and place in a bowl.

Peel and process 2 Carrots.  Add into the bowl with potatoes. Add in some chopped Green Onions, 1/2 tsp. Kosher Salt, 1 tsp. Sugar, 1 Tbsp. Tapioca Starch, 2 Tbsp. Rice Flour and mix.  Roll into balls.  Fry until golden and enjoy!

How to Air Fry Tofu (Cách chiên đậu hũ bằng nồi chiên không dầu) Recipe

 

Ingredients

Firm Tofu

Corn Starch

Olive oil

Pat dry Firm Tofu and cut into smaller pieces. Roll each piece into Corn Starch to coat it. Now roll it in Olive Oil. Place in Air Fryer.  Set at 400 degrees F.  for 20 minutes or until golden.  Enjoy with soy sauce!

Corn Sweet Rice with a Rice Cooker (Xôi bắp bằng nồi cơm điện) Recipe

 

Ingredients

2 cups Sweet rice

1/2 tsp. Salt

1 can Coconut milk

1 cup Corn

water

Banana Leaves

Pandan Leaves

Rinse 2 cups Sweet Rice and set aside. Add in 1 can Coconut Milk and 1/2 tsp. Salt. Mix well and cover with plastic wrap.  Let it sit for 1 hour. 

Line the Rice Cooker with Banana Leaves and Pandan Leaves. 

After 1 hour, add in 1 cup Corn.  Mix well. Then pour into rice cooker. 

Add in some water.  Turn on the rice cooker. When it’s done cooking, open the rice cooker 
and toss the rice around.Then close the rice cooker again and leave it on keep warm for 15 minutes. 

After 15 minutes, open the rice cooker again and enjoy.

Stir-fry Green Bean with Garlic (đậu que xào tỏi) Recipe

 

Ingredients

2 lbs. Green Bean

1 Tbsp. Oyster Sauce

2 tsp. Sugar

1 tsp. Mushroom Seasoning

1/2 tsp. Ground Black Pepper

Salt

2 Whole Garlic

Oil

Cut 2 lbs. Green Bean.  Rinse a few times and set aside. Boil some water and add in some Salt.  Add in the Green Bean.  Boil the Green Bean until cooked and drain out the water.  Set aside. 

Peel 2 whole Garlic, minced the Garlic. Add in some oil into a pan.  Add in the minced garlic.  Saute for a few seconds.  Drain out the oil and set aside. 

Add in 1 Tbsp. Olive Oil and add in the minced Garlic.  Saute for a few seconds. Add in the Green Bean. Add in 1 Tbsp. Oyster Sauce, 2 tsp. Sugar and 1 tsp. Mushroom Seasoning.  Mix and add in the Sautéed minced Garlic.  Mix well and add in 1/2 tsp. Ground Black Pepper.  Enjoy with meal.

Pickled Cabbage Using Pickled Salt Recipe

 

Ingredients

1 Cabbage

1 Carrot

3 Tbsp. Sugar

2 Tbsp. Pickled Salt

2 Shallots

Chili Pepper

6 cups Water

Rinse 1 Cabbage.  Peel and cut 1 Carrot. Cut 2 Shallots into slices. 

Place outside the cabbage, carrot and shallots to wilt. 

Boil 6 cups Water.  Add in 2 Tbsp. Pickled Salt and 3 Tbsp. Sugar. Mix until it dissolved.  Remove from heat and let it cool. 

Place Cabbage, Carrot, Shallots and Chili Pepper in clean jars. Pour in the mixture. 

Wait for 2-3 days and enjoy with your meal. 

Tofu and Mushroom Stir-fry with Lemongrass (Đậu hủ nấm xào Sả) Recipe

 

Ingredients

Tofu

Frying Oil

6 oz. Mushrooms

2 Tbsp. Olive Oil

1 Tbsp. minced Garlic

2 Tbsp. Lemongrass

Chili Pepper

1 Tbsp. Water

1/2 tsp. Mushroom Seasoning

2 tsp. Oyster Sauce

2 tsp. Sugar

chopped Green Onions

Ground Black Pepper

Fill a pan with some frying oil.  Pan fry some Tofu until golden.  Set aside. 

Rinse 6 oz. Mushrooms and cut into small pieces.   Set aside. 

In a pan add in 2 Tbsp. Olive Oil on medium high heat.  Add 1 Tbsp. minced Garlic, 2 Tbsp. Lemongrass and some chopped Chili Pepper. Mix for a few seconds.  Add in the Mushrooms and add in 1 Tbsp. Water.  Add 1/2 tsp. Mushroom Seasoning. Add 2 tsp. Oyster Sauce. Add 2 tsp. Sugar. Add the Tofu.  Mix well. Add some chopped Green Onions and some Ground Black Pepper.  Remove from heat and serve with meal. 

Lemongrass with Ginger Drink Recipe

 

Ingredients

5 Lemongrass 

1 Large Ginger

Lime

5 cups Water

Pour in 5 cups Water into a pot. 

Rinse 5 Lemongrass, Ginger and Lime. 

Smash the Lemongrass and cut it shorter. 

Add the Lemongrass into the pot of water.  Bring to a boil. 

Peel and cut the Ginger.  

Add the Ginger into the boiling pot.  Continue to let it boil for 30 minutes.  Remove from heat and let it cool. 

Cut the Lime into slices. 

Pour the Lemongrass with Ginger water into a glass and add in the lime slices. Enjoy.

Pickled Artichoke Recipe

 

Ingredients

1 Artichoke

peeled Garlic

Chili Pepper

1 1/2 cup Vinegar

1 cup Water

3/4 cup Sugar

2 tsp. Olive Oil

1/3 tsp. Kosher Salt

1 tsp. Black Pepper Corn

Cut 1 Artichoke end and tip.  Then steam for about 30 minutes or until cooked. 

Cook the vinegar mixture.  Fill a small pot with 1 1/2 cup Vinegar.  Cook on medium high heat.  Add in 1 cup Water. Add 3/4 cup Sugar. Mix and bring to a simmer.  Add 1/3 tsp. Kosher Salt. Bring to a boil and remove from heat.  Let it cool completely. 

When the Artichoke are steamed, cut it and place the pieces in a large bowl.  Add in 2 tsp. Olive Oil.   Add 1 tsp. Black Pepper Corn.  Add in peeled Garlic and Chili Pepper. Mix well. 

Place into a clean jar.  Pour in the vinegar mixture.  Close the lid.  After 4 days it should be ready to enjoy. 

Baked Eggplants Recipe

Ingredients

Eggplants

1/3 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

1 tsp. Onion Powder

1 tsp. Mushroom Seasoning

2 tsp. Olive Oil

Cut the top of the Eggplants.  Rinse with water.  Fill a large bowl with water.  Add in some Salt and mix well.  Cut the Eggplants into slices and place it in the water. Remove from water after 15 minutes. 

Place in a bowl and add 1 tsp. Onion Powder.  Add 1 tsp. Mushroom Seasoning.  Add in 1/3 tsp. Kosher Salt.  Add 1/2 tsp. Ground Black Pepper. Add 2 tsp. Olive Oil.  Mix well. Marinate for 15 minutes. Place on a baking sheet.  Bake 350 degrees F. 20-25 minutes. Remove from oven and enjoy with meal. 

 

Tamarind with Sugar (Me ngào đường) Recipe

 

Ingredients

1.5 lb. Tamarind

1 cup Sugar

1 tsp. Kosher Salt

1/2 cup Glutinous Flour

3 Tbsp. Sesame Seeds

1.5 cup Hot Water

1 cup Water

Chili Flakes

Remove the shell and then cut the Tamarind into small pieces. Place in a bowl, you need about 1.5 lb. of Tamarind. 

Using medium heat, pour 1/2 cup Glutinous Flour into a pan.  Toast the flour for a few minutes. Set aside.

Toast 3 Tbsp. Sesame Seeds.  Set aside. 

You need 1.5 cup Hot Water.  Pour it into the Tamarind bowl.  Soak the Tamarind in the hot water for 3 minutes. Pour it into a pan, bring to a boil.  Add in 1 cup Water.  Continue to let it simmer on high. Add in 1 cup Sugar. Add in the toasted 1/2 cup Glutinous Flour slowly. Remember to keep stirring. Add in 1 tsp. Kosher Salt. Once it starts to thicken, add in the toasted 3 Tbsp. Sesame Seeds. Stir. Add in some Chili Flakes. Mix well.  Remove from heat and let it cool completely. Scoop about 1 tsp. into each wrapper, repeat until finish.  Enjoy. 

Split Mung Bean Sticky Rice Cook in a Rice Cooker (Xôi đậu xanh nồi cơm điện) Recipe

 

Ingredients

1/2 cup Split Mung Bean

2 cups Sweet Rice

2/3 cup Coconut Cream

1 tsp. Kosher Salt

Banana Leaves

Pandan Leaves

Water

Rinse 2 cups Sweet Rice.  Then soak in water for 30 minutes. 

Soak 1/2 cup Split Mung Bean overnight.  Next day, rinse with water. Pour into a small pot, cook for 3 minutes. Remember to pour enough water to cover the mung bean.  Remove from stove and set aside. 

After 30 minutes, drain out the water from the Sweet Rice. Mix in the cooked Mung Bean. 

Add 1 tsp. Kosher Salt into 2/3 cup Coconut Cream. Mix well. 

Add the coconut mixture into the Sweet Rice/Mung Bean.  Mix. 

Place some Banana Leaves and Pandan Leaves in the Rice Cooker. Pour in the Sweet Rice/Mung Bean.  Add water like you’re cooking Rice. Turn on Rice Cooker. When it’s done, enjoy. 

Sweet Potato Sticky Rice Cake (Bánh ít khoai lang) Recipe

 

Ingredients

10 Tbsp. Sweet Purple Potato 

3 Tbsp. Sweet Japanese Potato

1/3 cup Mung Bean

3/4 cup Sugar

1 cup Glutinous Flour

1 cup Glutinous Flour

3/4 cup Dry Coconut Flakes

Banana Leaves

Pandan Leaves

Water

Pinch of Kosher Salt

1 Tbsp. Ginger Strips

Fillings

Soak 1/3 cup Mung Bean overnight.  Next day, rinse until the water is clear.  Place on stove, pour in enough water to cover the Mung Bean.  Cook until all the water has been absorbed.  Set aside. 

Using medium heat, add in 2 Tbsp. Water into a pan.  Add in 3/4 cup Sugar. Mix. Add in 3/4 cup Dry Coconut Flakes. Add in the cooked Mung Bean.  Add 1 Tbsp. Ginger Strips. Mix. Add a pinch of Kosher Salt. Keep mixing until it becomes a thick paste.  Remove from heat.  Let it cool completely and then roll into balls. It should make about 13 balls.

Rinse 1 Sweet Purple Potato and 1 Sweet Japanese Potato.  Place in steamer until cooked.  Remove from steamer.  Peel the skin off and place in a bowl to smash.  You need about 10 Tbsp. of Sweet Purple Potato and 3 Tbsp. Sweet Japanese Potato. 

Sweet Purple Potato Dough

You need two bowls, each with 1 cup of Glutinous Flour. Put 10 Tbsp. of Sweet Purple Potato in one of the bowl.  Add in water and knead into a dough. Cover with plastic wrap and set aside for 30 minutes. 

Sweet Japanese Potato Dough

Make some Pandan Extract Juice.  You’ll need to have about 2 cups.  Mix 3 Tbsp. Sweet Japanese Potato with 1 cup Glutinous Flour.  Add in the Pandan Extract Juice until it turns into a dough. Cover with plastic wrap with set aside for 30 minutes. 

Wipe the banana leaves clean. Place two layers of banana leaves, about 9-10 inches.  Cut the edge. Fold into a cone. Repeat until you have 13 cones. 

Divide the Sweet Purple Potato dough into 7 equal balls. 

Divide the Sweet Japanese Potato dough into 6 equal balls. 

Flatten the dough, place the filling in the center and roll into a ball. Roll it in some oil.  Place it inside the Banana Leaves and fold.  Place in steamer.  Steam for 25-30 minutes.  Enjoy.

Roasted Peanuts with Coconut (Đậu Phộng Da Cá) Recipe

 

Ingredients

12 oz. Peanuts

7 oz. All Purpose Flour

2 Tbsp. Potato Starch

Pinch of Kosher Salt

1/2 tsp. Mushroom Seasoning

2 tsp. Sugar

2 cups Coconut Milk

Frying Oil

Mix coconut meat with hot water.  Then strain through a strainer to make some Coconut Milk.  You’ll need about 2 cups. Add in 2 tsp. Sugar, pinch of Kosher Salt and 1/2 tsp. Mushroom Seasoning.  Mix. 

In a bowl add in 7 oz. All Purpose Flour and 2 Tbsp. Potato Starch.  Mix. 

Place 12 oz. of Peanuts in a large bowl.  Add in some of the Coconut mixture and toss until it coats the peanuts.  Then add in some of the flour.  Toss the peanuts to coat it.  Repeat until there’s a few coats of coconut mixture and flour on the peanuts.  

Have your frying oil ready.  Fry the peanuts until golden.  Place on paper towel when you’re done.  Serve as a snack and enjoy. 

Xôi bắp nhão (Vietnamese Corn Sticky Rice) Instant Pot Recipe

 

Ingredients

14 oz. Dried Corn Peeled

1 tsp. Kosher Salt

1/4 cup Sweet Rice

2 tsp. Sugar

1/2 tsp. Kosher Salt

4 1/2 cups Water (add more as needed)

Pandan Leaves

Topping

1/4 cup Sesame

1/3 cup Peanuts

1/4 cup Sugar

1/2 tsp. Kosher Salt

1 white dried Coconut

Rinse 14 oz. Dried Corn Peeled.  Remove any brown corn that you might find.  Soak for at least 2 hours. 

Rinse 1/4 cup Sweet Rice.  After 2 hours or more, add the Sweet Rice into the Corn. Mix and rinse with water. Drain out the water.  Pour it into the instant pot. Add in 2 tsp. Sugar and 1/2 tsp. Kosher Salt. Add in 4 1/2 cups Water.  Mix. 

Cook for 15-18 minutes.

While you let it cook, shave 1 white dried Coconut.  Set aside when you’re done. 

Roast 1/4 cup Sesame and 1/3 cup Peanuts until golden. Crush the peanuts.  Place in a bowl.  Mix the Peanuts, Sesame, 1/2 tsp. Kosher Salt and 1/4 cup Sugar. Mix well and set aside. 

After 15-18 minutes of cooking in the instant pot, open it up.  Give it a mix.  Add in a little bit more water and continue to let it cook for another 18 minutes.  Add in the Pandan Leaves.  After 18 minutes, let it sits in the instant pot for 20 minutes before you open the lid.  If the corn is not soft, cover and continue to let it sits in the instant pot for another 15 minutes. 

When it’s done the consistency should be like porridge.  Remove the Pandan Leaves.  Serve in a bowl.  Add the toppings (Coconut and Sugar mixture).  Serve and enjoy. 

Vietnamese Purple Sweet Potato Sticky Rice Dumplings (Chè trôi nước khoai lang tím) Recipe

 

Ingredients

1 Purple Sweet Potato (about 5 oz.)

3/4 cup Mung Bean

1/2 tsp. Kosher Salt (for the Mung Bean)

1 large Shallots

2 Tbsp. Olive Oil

4 oz. Ginger

1 cup Sugar

1 tsp. Kosher Salt (for the Ginger Syrup)

1 cup Glutinous Flour (white dough)

2 cups Glutinous Flower (purple dough)

Water 

Rinse 1 Purple Sweet Potato.  Place the Purple Sweet Potato in steamer.  After a  few minutes turn the Purple Sweet Potato. Continue to steam. Steam until you can easily push  chopstick through.  Remove from steamer.  Peel the skin and cut into smaller pieces.  Using the back of a spoon, smash the Sweet Potato into a paste.  You need about 5 oz. 

Soak 3/4 cup Mung Bean overnight.  Next day, pour it into a pan.  Rinse until the water is clear.  Place over stove.  Add in 1/2 tsp. Kosher Salt.  Add enough water to cover the Mung Bean.  Cook on medium-low heat.  Remove the foams.  Remember to stir, continue to let it simmer. When the water has been absorbed, use a spoon to smash the Mung Bean into a paste. 

Cut 1 large Shallots into slices. Add 2 Tbsp. Olive Oil.  Using medium heat, add in the Shallots.  Remove from heat when it’s golden. Mix it in with the cooked Mung Bean.  Roll into 15 equal balls and set aside. 

Add 1 cup Glutinous flour into a bowl.  Start with adding 1/2 cup Water.  Mix until it turns into a soft dough. Add more water as needed.  You don’t want it to be too sticky or too dry.  Cover and set aside. 

In a large bowl, add in the Purple Sweet Potato.  Add in 2 cups Glutinous Flour. 

Start with adding 1 cup Water.  Add more as needed.  Mix until it turns into a soft dough. Cover and set aside. 

Cut 4 oz. Ginger.  Some into slices and some into strips. 

To make the Ginger Syrup. Boil 3 1/2 cups Water.  Add in 1 cup Sugar (add more if you want it to be sweeter).  Mix. Add 1 tsp. Kosher Salt.  Add in the sliced Ginger.  Let it simmer on low heat. 

Divide the Purple Sweet Potato dough into 15 equal pieces.  Roll the purple dough flat, add in the Mung Bean ball.  Wrap around the Mung Bean and roll into a large ball. 

If you have leftover purple dough, roll it into small balls.  Roll all the white dough into small balls. 

Boil some water.  Add in the balls. Boil for a few minutes.  Take it out of the boiling water and drop it into the Ginger Syrup.  Let it simmer on high heat in the Ginger Syrup.  Add in the Ginger strips.  Remove from heat and serve while hot. Enjoy.

Pickled Sweet and Sour Napa Cabbage (Dưa bắp cải chua ngọt) Recipe

 

Ingredients

1 Napa Cabbage

1 cup Sugar

Kosher Salt

1 Carrot

2 oz Shallots

1 cup Vinegar

3 Green Onions

Chili Pepper

1/4 cup Water

Cut out the Napa Cabbage core.  Rinse with water and set aside. 

Peel 1 Carrot.  Rinse with water and cut into strips. Place in a bowl and add in 1/2 tsp. Kosher Salt.  Mix well and set aside for 15 minutes. 

We’re only using the bottom half of the Napa Cabbage.  Cut about 2 inches pieces.  The top you can save for another dish. 

Place the Napa Cabbage into a large bowl. Add in 1 Tbsp. Kosher Salt.  Mix well and set aside for 15 minutes. 

Cut 3 Green Onions about 2 inches long. 

Mix the Napa Cabbage, Carrot, peeled 2 oz. Shallots and White section of the  Green Onions together. Place it outside for about 1 hour or until it’s slightly wilted. 

After it has wilted, place it in a bowl. Add the top section of the Green Onions. Add in 1 cup Vinegar and 1/4 cup Water.  Mix well.  Cover and set aside for 2 hours. 

After 2 hours, drain out the vinegar liquid.  Cut some Chili Peppers. Add 1 cup Sugar and the Chili Pepper into the veggies.  Mix.  Place it in a clean glass jar.  Seal it tight with a lid and wait for 1 day.  After 1 day it should be ready to serve with your meal.  Enjoy.