Pickled Mustard Green Vietnamese Kimchi Recipes
PICKLED MUSTARD GREEN (VIETNAMESE KIMCHI)
Vietnamese pickles, "dua cai chua" it's called. You can eat it with just about anything. Especially popular in the summer when it's too hot to cook. Taste amazing with glazed pork chops.
Provided by Nolita_Food
Categories Vegetable
Time P4D
Yield 1 jar
Number Of Ingredients 5
Steps:
- Cut mustard greens and scallions into 1 1/2 inch lengths.
- Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P).
- Combine water, salt and sugar in a large bowl.
- Put in greens and scallions.
- Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water.
- Cover bowl and put in a warm place for 2-3 days.
- Afterwards, transfer into a jar and refrigerate.
- It can last for a good 3 months in the refrigerator.
VIETNAMESE "KIMCHI" AND PORK CHOPS STEW/SOUP???
By request from board. I never cooked this dish with a recipe before, so please bear with me, and adjust it to your taste. Thank you.
Provided by Nolita_Food
Categories Stew
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Squeeze salt water out of the pickled greens.
- Wash pork chops carefully.
- You might want to boil them once to get rid of the smell of marrow.
- Heat oil in a big pot over high heat.
- Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
- Add salt, pepper and hot sauce to your taste.
- The pickled mustard greens is salty and sour, so go easy on the salt a bit.
- Stir everything around for 4-5 minutes.
- Add water, cover and let it simmer.
- Normally I leave the pot simmering for about an hour or more, since I like the chops well done.
Nutrition Facts : Calories 213.1, Fat 14.4, SaturatedFat 3.7, Cholesterol 50.6, Sodium 135.1, Carbohydrate 4.3, Fiber 1.3, Sugar 2.8, Protein 16.1
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