When I visited Vietnam, one of the culinary treasures that captivated my taste buds was Vietnamese Pickled Mustard Greens. The vibrant mix of tangy and slightly sweet flavors, combined with the crunchy texture, made it an irresistible delight.
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Quick pickled mustard greens recipe
Pickled mustard greens, known as “dua cai chua” in Vietnamese, are a popular traditional side dish in Vietnamese cuisine. They are a preserved form of leafy mustard plants, typically created through fermentation or pickling.
This dish is quite popular in Asia. Different regions have developed unique pickling styles for mustard greens.
Region | Pickling Style | Distinctive Features |
Sichuan, China | Suan cai | Spicy and sour, milder taste |
Korea | Shinemchi | Fermented with garlic and gochugaru |
American South | Chow-chow | Sweet and tangy, mixed with other vegetables |
India | Sarson ka saag | Mildly pickled, often cooked before serving |

However, the Vietnamese version has its own distinct flavors and preparation methods. The dish also has a more pronounced sour and tangy flavor.
Once fermented, you can serve it as a side dish to accompany braised meats, soups, and noodle dishes. They provide a crunchy texture and tart flavor that complements the other dishes. Here’s how to make the pickled mustard greens:

Pickled Mustard Greens
Ingredients
Quick recipe
- 1 kg mustard greens
- 60 g salt
- 20 g sugar
- 5 bulbs shallots peeled and cut
- 100 g green onions
- 5 pieces chili peppers
- 3 tsp vinegar
Best recipe
- 1 kg mustard greens
- 50 g salt
- 200 g sugar
- 5 bulbs shallots peeled and cut
- 10 pieces chili peppers
Instructions
- Separate the mustard green leaves. Sun-dry the leaves for one day until they wilt slightly, which helps make the pickles yellow and crunchier.
- After drying, rinse the mustard greens thoroughly under cold water. Trim off any tough stems and cut them into bite-sized pieces. Drain well.
Quick and simple recipe
- Dissolve 60g of salt and 20g of sugar in 1 liter of water (boiled and cooled to about 60°C). Add 3 teaspoons of vinegar to the mixture.
- Place the prepared mustard greens in a clean glass jar. Add shallots, green onions, and fresh chili peppers if desired.
- Pour the warm brine over the mustard greens, ensuring they are fully submerged. Use a bamboo stick or spoon to press the greens down so they are completely covered by the brine.
- Place the jar in a cool, ventilated place for 2-3 days. During this time, the mustard greens will ferment and turn yellow, indicating they are sour and ready to enjoy.
- Once fermented to your liking, store the pickled mustard greens in the refrigerator. They can be kept for several weeks.
Best recipe
- Bring a large pot of water to a boil. Add the mustard greens and blanch them for about 1-2 minutes until they are just wilted. Immediately drain and rinse under cold water to stop the cooking process. Drain well and set aside.
- In a saucepan, combine 2 liters of water, 50g of salt, and 200g of sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove from heat and let it cool.
- Place the blanched mustard greens into a clean, sterilized glass jar or container. Add the sliced shallots and chili peppers on top. Pour the cooled pickling liquid over the mustard greens, ensuring they are fully submerged.
- Seal the jar tightly and let it cool to room temperature for about 3 days. The greens will turn yellow and absorb the flavors, developing a crunchy texture with a tangy, salty taste and a mild fragrance from the shallots.
Notes
- Use the right amount of salt and sugar, as too little salt will hinder fermentation, while too much salt or sugar can make the pickles overly salty or sweet.
- Using warm water for the brine can accelerate the fermentation process, and sun-drying the jar can further speed things up.
- To prevent white foam from forming during fermentation, sterilize the jar with boiling water and dry it completely.
- Always use clean utensils to remove the pickles to avoid contamination and foam formation.
- Store the pickles in the refrigerator to slow down fermentation; they can keep for several weeks.
Nutrition
Uses and pairings
Pickled mustard greens offer versatile applications in the kitchen. There are numerous ways to incorporate these tangy greens into various dishes. They can pair well with:
- Rich, fatty meats like pork belly or duck
- Crisp, light beers or dry white wines
- Spicy dishes to provide a cooling contrast

1. As a side dish
- They complement rich, fatty meats beautifully
- Their tanginess cuts through heavy dishes
- A small portion goes a long way in terms of flavor
2. In sandwiches and wraps
The crunch and zing of the pickles elevate sandwiches and wraps. I’ve found they work particularly well in:
- Grilled cheese sandwiches
- Vegetarian wraps
3. Incorporating into salads
Chopped pickled mustard greens add depth to various salads. Some of my favorite combinations include:
- Mixed green salads with a vinaigrette dressing
- Potato salads for a tangy twist
- Grain-based salads like tabbouleh or quinoa salad
4. As a condiment or garnish
The intense flavor of the dish makes them an excellent condiment. I often use them:
- Chopped finely as a garnish for soups
- As a topping for hot dogs or burgers
- Mixed into dips or spreads for added zing
5. In traditional recipes
Many traditional dishes incorporate pickled mustard greens:
- Chinese soup
- Simmer diced pork with the pickles, ginger, and garlic
- Add rice wine and white pepper for depth
- Serve hot with a drizzle of sesame oil
- Korean stewed chicken
- Southern-style collard greens with pickled mustard green relish
- Finely chop the pickles with onions and bell peppers
- Mix with a touch of sugar and apple cider vinegar
- Serve as a condiment for grilled meats or sandwiches