Vietnamese cuisine is renowned for its vibrant flavors and fresh ingredients, and a crucial element often overlooked is the delightful world of pickled vegetables. These aren't your average pickles; Vietnamese pickled vegetables, or dưa món, boast a unique complexity, ranging from subtly sweet and tangy to intensely spicy and pungent. From crunchy carrots and daikon to fiery chilies and fragrant garlic, the combinations are endless, each offering a burst of flavor that elevates any dish. These pickles are more than just a side; they are a vital component, adding a crucial textural and taste dimension to countless Vietnamese meals, from banh mi sandwiches to pho noodle soups.
The art of making dưa món involves a careful balance of ingredients and a precise fermentation process, creating a truly unforgettable culinary experience. To unlock the secrets of creating these delicious and versatile pickles at home, follow our five easy-to-follow step-by-step recipes, each designed to showcase the unique character and flavor profiles of this beloved Vietnamese staple.
Tools Needed
- jars
- knife
- saucepan
- plate
- water filter
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Choose and prepare ingredients. For mustard greens, choose those with thicker stems, remove bad parts, and sundry for 2-3 hours (or leave on the counter for half a day if not sunny). Cut into 2-inch length rings.
- Cut cauliflower into florets, kohlrabi into sticks, cucumber into half-inch thick slices, and peel and halve shallots.
- Bring water to a boil, turn off heat, add mustard greens, place a plate on top to submerge them, and leave overnight.
- For mustard greens, add chopped green onions and chilies. For mixed vegetables, toss with salt for 30 minutes to remove water, then dry for half a day. For baby eggplants, remove stems and soak in salted water for 15 minutes. For bean sprouts, mix with shredded carrots, garlic chives, and julienned ginger. For pickled cabbage, mix cabbage with Vietnamese mint and shredded carrots.
Step 2. Prepare and Sterilize
- Sterilize jars and utensils to prevent spoilage. Use clean glass jars and oil-free utensils.
- Mix 1.5 liters of purified water, 2 tbsp salt, 1 tbsp sugar, and 1/2 cup rice water. Stir until dissolved.
Step 3. Pack and Pickle
- Pour brine over vegetables in jars, ensuring they are fully submerged. Leave undisturbed for 2-3 days (faster under sun).
Step 4. Store and Enjoy
- Once pickled, use clean utensils to remove pickles from top to bottom. Refrigerate to slow down fermentation.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using rice water from the third wash ensures cleanliness.
- Blanching mustard greens in boiling water helps achieve a nice yellow color and crunchy texture.
Nutrition
- Calories: Insufficient data to calculate
- Fat: Insufficient data to calculateg
- Carbs: Insufficient data to calculateg
- Protein: Insufficient data to calculateg
FAQs
1. How long do Vietnamese pickled vegetables last?
Properly stored in the refrigerator, most Vietnamese pickled vegetables will last for 2-3 weeks. Make sure the jar is sealed tightly.
2. Can I adjust the spice level in the recipes?
Absolutely! Feel free to adjust the amount of chili to your preference. Start with less and add more to taste.
3. What can I use Vietnamese pickled vegetables for?
They're delicious as a side dish, added to banh mi sandwiches, pho, spring rolls, or used as a topping for rice dishes.
Mastering the art of making Vietnamese pickled vegetables opens a world of culinary possibilities. These vibrant and flavorful pickles add a unique depth to countless dishes, elevating even the simplest meal. So, grab your ingredients and embark on this delicious adventure – your taste buds will thank you!