Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vietnamese pickled mustard greens (mom’s style). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vietnamese Pickled Mustard Greens (Mom’s style) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Vietnamese Pickled Mustard Greens (Mom’s style) is something that I’ve loved my whole life.
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. Dưa Chua Recipe - Vietnamese Pickled Mustard Greens.
To get started with this recipe, we have to first 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):
- Get 1 kg Asian mustard greens
- Take 100 g shallots
- Make ready 50 g ginger
- Prepare 2 teaspoons salt
- Prepare 2 teaspoons sugar
- Get 1 cup rice water
Cải chua is one of the traditional pickles in Vietnamese culture, the same way đồ chua is. 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.
Instructions to make Vietnamese Pickled Mustard Greens (Mom’s style):
- Wash the mustard greens well then dry them in the sun until shrunk.
- Cut the greens into 2 cm pieces.
- Thinly slice shallots and ginger. The trick is the more shallots the faster it turns sour. Shallots can be replaced by spring onions (scallions).
- Mix sugar, salt, shallots and ginger into the mustard greens.
- 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.
- Put the mustard greens into the warm water bowl.
- 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.
- 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.
- 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.
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). Vietnamese pickles, "dua cai chua" it's called. You can eat it with just about anything.
So that is going to wrap it up with this special food vietnamese pickled mustard greens (mom’s style) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
