Dưa Chua Recipe Vietnamese Pickled Mustard Greens – Comely Food Channel – Stunning Healthy Food : Chinese, Mexican, Thai, Indian, Italian, and many others

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One of the most staples my mother and grandma saved in the kitchen was as soon as dưa chua, or pickled mustard greens. It was as soon as continually served as a facet dish for meals all over the day. These pickled greens counter-balance many salty dishes equivalent to thịt kho. Northern Vietnamese more continually eat this with thịt đông.

I keep in mind seeing a plate of this at meals reasonably continually as a child, worthy sooner than I mustered up the courage to beget interplay a seek for at đồ chua. These pickles are much less pungent and beget a form of textures and crunch making them stress-free to eat. Some of my kinfolk only admire the leaves, and a few only admire the crunchier branches. So reckoning on who visited more for the length of the week, the mountainous jar of carry out chua would be imbalanced admire a marshmallow-stripped cereal field.

Whether or not your preference for carry out chua is for leaves or for the stems, it’s doubtless you’ll per chance presumably starting up by selecting a fitting head of gai choy. 1.5 to 2lb. heads derive a real quantity for me. Younger (smaller) ones aren’t as crunchy. Older (bigger) ones beget more stem than leaves.


Shatter aside the leaves and wash the total filth off underneath running water. Shake off extra water and lay out on trays to dry. We carry out this so the closing consequence’s crunchier and a tiny bit chewier. Fetch a balance of drying time that you just admire. This drying project furthermore helps derive your dưa chua last more since we engage away water from the leaves and change it for the length of pickling with saltier water.

They is also neglected in a single day in the kitchen for more time drying. This processed is also speeded up by solar drying.


After a day of drying, gash up the mustard greens and yellow onion into no matter dimension you admire.


After the water has boiled and cooled to the contact, add all the pieces to the pot. You’ll want to per chance presumably switch to a jar at this point too. It is also glass or plastic, with a rubber seal or precise a plastic screw on lid. Extinct kim chi jars are capable for this. I just recently realized out some outlets nearby that after in a while sell aged (and washed) kim chi jars for underneath $1.


Role in a heat plight. This will seemingly also be subsequent to a window, heater vent, or in the oven with the oven light on. Test to your dưa chua each day or so to hunt how bitter it gets. It is also anyplace from 1-4 days reckoning on the room temperature. When it gets bitter sufficient to your liking, hump the jar to the fridge.

dua-chua-h Dưa Chua Recipe – Vietnamese Pickled Mustard Greens   Print Prep time 15 mins Cook time for dinner 10 mins Total time 25 mins   Creator: Hungry Huy Substances

  • 2lb natty head of gai choi (Asian mustard greens)
  • 1 medium onion, sliced
  • 16 cups water
  • 4 tbsp. salt
  • 10 tbsp. sugar
  • 2 tbsp. vinegar


  1. Shatter the gai choi leaves aside and beautiful completely underneath running water. Dry on the counter for 10-16 hours or in the solar for 6-8 hours.
  2. Lower the leaves and onions to desired dimension, about 1″ objects.
  3. Mix water, salt, sugar, and vinegar in a pot and raise nearly to a boil. Turn off heat and wait till water cools. It beget to be sizzling, nonetheless it’s doubtless you’ll per chance presumably contact it with out burning yourself.
  4. Add the total vegetables into the pot, making determined all the pieces is submerged. You’ll want to per chance presumably also add all of this staunch into a jar as a substitute of the pot. Leave your container in a heat plight (window sill, or oven with the oven light on) so it’ll predicament. Style a section every 24 hours till it gets bitter sufficient for your taste, then switch to the fridge.



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