Cà pháo is the Vietnamese pickled vegetable made from small eggplants and often served with rice.
The small, round eggplants are commonly salted or brined and may be combined with garlic, chili, galangal, or fermented shrimp paste. The process develops a sour, salty, and sometimes pungent flavor while preserving the vegetable. Cà pháo is typically eaten as a side dish, where its strong taste contrasts with plain rice, soups, and braised foods.
Recipes differ by region and household. Some versions are quickly pickled and crunchy, while others ferment for longer and become more intensely flavored. Cà pháo is not the same as đồ chua, the sweet-and-sour carrot and daikon pickle commonly served with bánh mì. Its defining ingredient is the small eggplant itself.