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Chanh Muối salted lemons in a glass jar
Traditional Vietnamese salted lemon preservation

Vietnamese Salted Preserved Lemons (Chanh Muối)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Chanh Muối is an ancient Vietnamese preservation method that transforms lemons into a deep, umami-rich condiment. During weeks of brining, the rind softens and the bitterness fades, replaced by a complex salty-sour profile. Often used for 'Salty Lemonade' (a refreshing electrolyte drink) or in chicken dishes. Patience is key.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 28 days 30 mins
🍽️ Servings 20 servings
🔥 Calories 15 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Large Sterile Jar
  • Weight
  • Brush
  • Pot

Instructions

1 ✓

Scrub lemons thoroughly with salt and brush.

Tip: Removes wax which blocks brine.
2 ✓

Slice lengthwise (cross) but not all the way through.

Tip: Increases surface area.
3 ✓

Stuff cuts with coarse salt. Rub rinds.

Tip: Draws out moisture.
4 ✓

Pack tightly in jar.

Tip: Less space = stronger brine.
5 ✓

Boil water with remaining salt to make saturated brine. Cool to warm.

Tip: Saturated means no more salt dissolves.
6 ✓

Pour over lemons. Weigh down.

Tip: Must stay submerged (anaerobic).
7 ✓

Seal. Sun for 1-2 weeks, then shade 2-3 weeks.

Tip: Sun speeds fermentation.

Recipe FAQ

Mold?
If lemons stick out, they mold. Discard.
When is it ready?
Min 4 weeks. Rind becomes translucent.
Bitter?
Scrub wax off thoroughly!

Ingredients

  • 1 lb Fresh Lemons (untreated)
  • 1/2 cup Coarse Sea Salt
  • 4 cups Water
  • 1 tbsp Salt (for scrubbing)