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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vietnamese pickled mustard greens (mom’s style). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese Pickled Mustard Greens (Mom’s style) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Vietnamese Pickled Mustard Greens (Mom’s style) is something which I have loved my entire life. They are fine and they look wonderful.

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

Ingredients

The ingredients needed to make Vietnamese Pickled Mustard Greens (Mom’s style):

1. Prepare 1 kg Asian mustard greens
2. Make ready 100 g shallots
3. Get 50 g ginger
4. Take 2 teaspoons salt
5. Get 2 teaspoons sugar
6. Get 1 cup rice water

Instructions

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.

So that’s going to wrap this up with this exceptional food vietnamese pickled mustard greens (mom’s style) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

Print this page