How to Make Delicious Vietnamese Pickled Mustard Greens (Mom’s style)

How to Make Delicious Vietnamese Pickled Mustard Greens (Mom’s style) Delicious, fresh and tasty.

Vietnamese Pickled Mustard Greens (Mom’s style). Wash the mustard greens well then dry them in the sun until shrunk. Mustard greens have a spiciness that is reminiscent of mustard, but they also have a slight bitterness and vegetal flavor to them like other dark leafy greens have as well. In this recipe, you have the option to eat the leaves, stems, or both.

I actually grew up eating more of the pickled mustard because But cải chua is not just a Vietnamese thing.

The spicy and sour flavor works well with almost any rich and hearty dish, such as fried fish, grilled.

Vietnamese pickles, "dua cai chua" it's called.

You can have Vietnamese Pickled Mustard Greens (Mom’s style) using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vietnamese Pickled Mustard Greens (Mom’s style)

1. It’s 1 kg of Asian mustard greens.

2. It’s 100 g of shallots.

3. Prepare 50 g of ginger.

4. It’s 2 teaspoons of salt.

5. You need 2 teaspoons of sugar.

6. You need 1 cup of rice water.

You can eat it with just about anything.

Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little.

In a chaotic world of food, FoodMayhem is bringing order.

Includes mustard greens, green onions, pickling salt, bird chile, water, pickling salt.

Vietnamese Pickled Mustard Greens (Mom’s style) instructions

1. Wash the mustard greens well then dry them in the sun until shrunk..

2. Cut the greens into 2 cm pieces..

3. Thinly slice shallots and ginger. The trick is the more shallots the faster it turns sour. Shallots can be replaced by spring onions (scallions)..

4. Mix sugar, salt, shallots and ginger into the mustard greens..

5. Pour the rice water and warm boiling water into a large bowl. According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly..

6. Put the mustard greens into the warm water bowl..

7. Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water. In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau. While swimming in the sea, Mom saw some beautiful big smooth pebbles. She, then, took some saying, "these are perfect for compressing the mustard greens when we pickle them. Then she wrapped some pebbles and took them back to Son Tay and I also took 2. Here they are..

8. The mustard greens are edible after 24 hours but they are still spicy. However, they will be aromatic, yellow and sour after 48 hours. Boiled pork is wonderful to be paired with mustard greens..

9. After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice..

Vietnamese Pickles with Carrot and Daikon Radish (Do Chua).

Homemade Pickled Swatow Mustard Green. "Dua muoi" (pickled mustard greens) is a popular side dish for Vietnamese people all over the country.

Several types of vegetables can be Make sure that all the mustard greens are submerged.

Vietnamese people usually use a plate or rock to place on the top to weigh it down so that the veggie.

When I originally blogged Thit Heo Kho Trung (Vietnamese Braised Pork with Eggs) long ago, I also included a suggestion for adding in Cai Chua (Vietnamese Pickled Mustard Greens).