Pickled mustard greens, known as Dưa Chua in Vietnamese, are a staple side dish in Vietnamese cuisine. The pickled greens have a delightfully sour and salty flavor that adds a tasty crunch and tangy kick to different dishes. While the pickling process takes some time, the end result is a probiotic-rich condiment that can last for months in the fridge. Learn all about how to make and enjoy traditional Dưa Chua with this complete guide!
Full of probiotics – The live active cultures have many health benefits.
Unique preserving process – Pickling allows greens to be enjoyed year-round.
Vietnamese Pickled Mustard Greens is a quick pickled condiment that adds a tasty punch to rice, noodles, sandwiches, wraps, and more in Vietnamese cuisine.
The Importance of Dưa Chua in Vietnamese Cuisine
Dưa Chua has been part of Vietnamese food culture for generations.
Quick pickling allowed people to preserve fresh vegetables.
The tangy flavor balances the sweet, spicy, salty flavors in other dishes.
Dưa Chua is served alongside or inside many traditional foods.
Offering Dưa Chua shows hospitality and is a common courtesy.
This essential pickled condiment adds a tasty crunch that cuts through rich flavors. It cools spicy heat and complements rice and meat dishes.
Health Benefits of Dưa Chua
As a fermented food, Dưa Chua offers:
Probiotics: The good bacteria support digestive health.
Vitamins: Greens are packed with vitamins A, C, and K.
Antioxidants: Pickling preserves these compounds.
Enzymes: Aid in digestion and nutrient absorption.
Immune support: Probiotics may boost immunity.
Eating small portions of fermented Dưa Chua daily can contribute to overall wellbeing. Always consult a doctor for medical advice.
Wash and dry greens thoroughly. Remove any wilted leaves.
Chop greens into 2-3 inch pieces. Pack tightly into jar.
Make brine by heating vinegar, sugar, salt, and water. Stir until dissolved.
Pour hot brine over greens, leaving 1 inch of space at the top.
Use spoon to press greens down until completely submerged in brine.
Seal jar tightly and leave at room temperature for 3-10 days until sour enough.
Check daily and press greens back down if they start to float above brine.
Once pickled to desired sourness, transfer jar to the fridge.
Greens will keep refrigerated for several months.
Serving Suggestions for Dưa Chua
Wrap in bánh mì sandwiches
Toss with rice vermicelli bowls
Layer on bánh xèo savory crepes
Mix into rice paper summer rolls
Top phở noodle soup as garnish
Scoop with grilled meat and fish
Fold into fresh summer rolls
Serve alongside dipping sauces
Garnish congee or jook rice porridge
Crunch on solo as a probiotic snack
Dưa Chua works well in wraps, bowls, soups, porridges, and more! The possibilities are endless.
Flavor Variations
Pickled Mustard Greens
Pickling Spices
Unique Flavor
Garlic, ginger
Warming with a kick
Chili, jalapeño
Spicy and hot
Carrot, daikon
Mild and earthy
Lemongrass, lime leaf
Bright citrusy notes
Orange peel, fennel
Subtle licorice hints
Experiment with different vinegars, spices, herbs, citrus, peppers, and aromatics in the brine for unique flavor profiles.
Tips for Proper Fermentation
Use fresh, crisp greens – avoid wilted leaves
Pack greens very tightly into jar
Keep greens fully submerged in brine
Remove surface scum daily
Ferment for 3-10 days depending on temperature
Refrigerate after desired sourness is reached
Store Dưa Chua for up to 6 months refrigerated
Follow these tips for crunchy, tangy pickled mustard greens every time!
Conclusion: Vietnamese Pickled Mustard Greens
In summary, Vietnamese pickled mustard greens (Dưa Chua) have a unique sour and salty flavor that adds a tasty crunch to various dishes. While the fermentation process takes a few days, the end result is a nutritious probiotic-packed condiment that can last for months. Make your own Dưa Chua at home for vibrant flavor and health benefits.
1 pound fresh mustard greens (preferably Gai Choy or other Asian mustard greens)
2-3 tablespoons salt
6 cups water
2-3 cloves garlic, peeled and smashed
1 shallot, thinly sliced (optional)
1 red chili pepper (optional, for a spicy kick)
1 small piece ginger, thinly sliced (optional)
Instructions
Prepare the Mustard Greens: Wash the mustard greens thoroughly in cold water to remove any dirt or grit. Trim off the stems and roughly chop the leaves into bite-sized pieces.
Salt the Greens (Optional): In a large bowl, toss the chopped mustard greens with 2-3 tablespoons of salt. Let them sit for 30 minutes to 1 hour. This step helps draw out moisture from the greens and promotes crispier pickles. Rinse the greens thoroughly under cold water afterwards to remove excess salt. Alternatively, you can skip this step for a quicker process, but the pickled mustard greens might be softer in texture.
Prepare the Brine: In a large pot, bring the water to a boil. Add the garlic, shallot (if using), chili pepper (if using), and ginger (if using) to the boiling water. Reduce heat and simmer for 5 minutes to infuse the flavors into the brine.
Pack the Jar: Place the chopped mustard greens in a clean, sterilized glass jar. Pack them in tightly, but avoid crushing them.
Pour the Brine: Carefully pour the hot brine over the packed mustard greens, ensuring all the greens are submerged under the liquid. Leave about 1 inch of headspace at the top of the jar.
Seal and Ferment: Tightly seal the jar with the lid. Let the jar cool completely at room temperature for a few hours. Then, store the jar in a cool, dark place (such as a pantry or cupboard) for 3-4 days to ferment.
Enjoy: After 3-4 days, the pickled mustard greens should be sour and fragrant. You can start tasting them at this point. The longer they ferment, the more sour they will become. Refrigerate the jar after opening to maintain freshness.
Notes
Use a large enough jar to comfortably hold all the mustard greens and brine without overflowing.
Ensure the jar, lid, and all utensils are clean and sterilized to prevent mold growth during fermentation.
You can adjust the amount of chili pepper or garlic to your spice preference.
The pickled mustard greens will continue to ferment in the refrigerator, but at a slower pace. They should stay good for several weeks or even months when stored properly.
Consume the pickled mustard greens within a reasonable time frame, as the flavor and texture will degrade over time.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me