Ga Kho Vietnamese Aubergine with White Rice

Start by cooking the white rice according to the package instructions. Usually, this involves rinsing the rice under cold water, then adding it to a pot with a 2:1 ratio of water to rice. Bring to a boil, then simmer covered on low heat until the water is absorbed and the rice is tender, about 18-20 minutes.

While the rice is cooking, prepare the aubergine by chopping it into bite-sized pieces. In a large pan, heat the olive oil over medium heat and add the chopped aubergine. Cook until it starts to soften and brown slightly, about 5-7 minutes.

Add the finely chopped red onion, green capsicum, ginger, and garlic to the pan with the aubergine. Cook for an additional 3-4 minutes, until the vegetables are soft and aromatic.

To the pan, add the thinly sliced fresh red chilli (according to taste), soy sauce, apple cider vinegar, brown sugar, and 20ml of water per person. Stir well to combine and let the mixture simmer on low heat for about 10 minutes, allowing the aubergine to absorb the flavors and the sauce to thicken slightly.

Once the aubergine is fully cooked and the sauce has thickened, sprinkle sesame seeds over the mixture and give it a final stir. Remove from heat.

Serve the cooked white rice on plates and top with the Ga Kho Vietnamese aubergine. Garnish with the thinly sliced spring onions. If desired, additional fresh red chilli slices can be added for extra heat.