Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese pickled mustard greens (mom’s style). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Vietnamese Pickled Mustard Greens (Mom's style). One of the staples my mom and grandma kept in the kitchen was dưa chua, or pickled mustard greens. It was often served as a side dish for meals throughout the day. These pickled greens counter-balance many salty dishes such as thịt kho.
Vietnamese Pickled Mustard Greens (Mom’s style) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vietnamese Pickled Mustard Greens (Mom’s style) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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 it.
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
- Take 2 teaspoons salt
- Take 2 teaspoons sugar
- Prepare 1 cup rice water
These pickled greens counter-balance many salty dishes such as thịt kho. Vietnamese people have a unique way to eat and enjoy Dua cai - the pickled mustard greens. I personally like the sour taste of pickled mustard greens better. Mustard greens are great in stir fry's and soups but a favorite way to this enjoy this vegetable is lactofermented, dua cai chua.
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.
I personally like the sour taste of pickled mustard greens better. Mustard greens are great in stir fry's and soups but a favorite way to this enjoy this vegetable is lactofermented, dua cai chua. Growing up my mom always had a big jar of dua cai chua to serve during our weekday meals to complement any protein dish she made, whether it be ca kho to (clay pot fish), suon xao chua ngot (sweet sour pork ribs), thit kho (caramelized pork belly), or ga kho. Chinese pickled mustard green is quite similar to Vietnam dưa chua is a featured ingredients in many Chinese cuisine especially in Shangdong and Sichuan cuisine. In Szechuan cuisine, pickled vegetables are hidden stars.
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