| 1 | Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time. |
| 2 | Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool. |
| 3 | Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. |
| 4 | Remove from the heat and cool. |
| 5 | Boil the remaining 2 quarts water and drop in the pigs" ears. |
| 6 | Boil for 20 minutes. |
| 7 | Remove the pigs" ears and cut them into lengthwise slices ?inch wide. |
| 8 | After the sliced pigs" ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. |
| 9 | Dry lightly. |
| 10 | Place the pigs" ears in a jar, pressing them down. |
| 11 | Pour in enough cooled vinegar mixture to completely cover the contents of the jar. |
| 12 | Refrigerate. |
| 13 | Note: this can be eaten after 3 day and will keep for several weeks in the refrigerator. |
| 14 | Yields 2 quarts from "the classic cuisine of vietnam", bach ngo and gloria zimmerman, barron"s, 197Isbn 0-8120-5309- |
