Simple Way to Cook Tasty Vietnamese Pickled Mustard Greens (Mom’s style)

Vietnamese Pickled Mustard Greens (Mom’s style) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Wash the mustard greens well then dry them in the sun until shrunk. One of the staples my mom and grandma kept in the kitchen was dưa chua, or pickled mustard greens.

Here is the best “Vietnamese Pickled Mustard Greens (Mom’s style)" recipe we have found until now. This is gonna really delicious.

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

1. It’s 1 kg of Asian mustard greens.
2. Make ready 100 g of shallots.
3. Take 50 g of ginger.
4. Take 2 teaspoons of salt.
5. You need 2 teaspoons of sugar.
6. It’s 1 cup of rice water.

Thus, I am never wanting for fresh pickled mustard greens! (Aren't you jealous?) You can certainly buy these at Asian grocery stores, though!They won't quite taste the same as home-pickled greens, as the ones sold to consumers are.In a chaotic world of food, FoodMayhem is bringing order.Cải chua is one of the traditional pickles in Vietnamese culture, the same way đồ chua is.

Vietnamese Pickled Mustard Greens (Mom’s style) step by step

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..

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.My mom pickles her own greens, and I yoink her greens for myself.

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.Includes mustard greens, green onions, pickling salt, bird chile, water, pickling salt.Vietnamese Pickles with Carrot and Daikon Radish (Do Chua).Dưa Cải Chua (Pickled Mustard Greens).