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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, vietnamese pickled mustard greens (mom’s style). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vietnamese Pickled Mustard Greens (Mom’s style) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Vietnamese Pickled Mustard Greens (Mom’s style) is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. These pickled greens counter-balance many salty dishes such as thịt kho.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vietnamese pickled mustard greens (mom’s style) using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vietnamese Pickled Mustard Greens (Mom’s style):
  1. Make ready 1 kg Asian mustard greens
  2. Take 100 g shallots
  3. Prepare 50 g ginger
  4. Take 2 teaspoons salt
  5. Prepare 2 teaspoons sugar
  6. Get 1 cup rice water

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

Steps to make Vietnamese Pickled Mustard Greens (Mom’s style):
  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.

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. Includes mustard greens, green onions, pickling salt, bird chile, water, pickling salt. Vietnamese Pickles with Carrot and Daikon Radish (Do Chua). Homemade Pickled Swatow Mustard Green. * Fermenting Mustard Greens.

So that is going to wrap this up with this special food vietnamese pickled mustard greens (mom’s style) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!