Behind the Brine

Preparing Chanh Muoi requires patience and a deft hand. First, ripe lemons are selected and washed thoroughly. They are then halved and generously coated with coarse salt, allowing the mixture to ferment in a clean, airtight container for several weeks. During this time, the salt draws out the juices from the lemons, resulting in a flavorful brine. Once fermented, the salted lemonade is ready to be enjoyed.

To serve, a few salted lemon halves are placed in a glass, and hot water is added to dissolve the salt and release the lemon's essence. The resulting liquid is strained into a separate container, creating a clear and refreshing beverage. Some variations may include additional ingredients like sugar or chili for added complexity. However, the essence of Chanh Muoi lies in its simplicity and the harmonious balance of flavors that capture the essence of Vietnamese culture