Vietnamese Pickled Mustard Greens (Dua Chua)
Vietnamese Pickled Mustard Greens or Dua Chua is a classic side dish that is eaten to a variety of Vietnamese dishes. This simple recipe from my grandma has only 5 ingredients.
Servings: 2 people
Calories: 40kcal
Equipment
Ingredients
- 2 cups water
- ¼ lb mustard greens
- ¼ cup white vinegar
- 2 ½ tsp granulated sugar
- 1 tsp salt
Instructions
- Boil 2 cups of water. Pour water into a bowl and put it in the freezer to cool for an hour until the water is cold.
- While the water is cooling, cut ¼ lb of mustard greens into 2 inch pieces.
- Once cold, combine the cold water, ¼ cup of white vinegar, 2 ½ tsp of granulated sugar, and 1 tsp of salt in a jar and mix.
- Add the mustard greens to the jar. Close the lid and let it sit out at room temperature for 3 days.
- After 3 days, put it in the fridge for storage. They can be stored in the fridge for up to 3 months.
Notes
- In traditional pickled mustard greens recipes, the mustard greens are salted and dried for 24 hours. My mom and I think this makes the mustard greens too salty and pungent, so we skip that step. Feel free to add that step before step 1 if you wish to make mustard greens the traditional way.
- A variation of this recipe includes adding thinly sliced onions or shallots for more flavor. Feel free to add them to the pickling liquid.
- Get my mom's roasted duck with mustard greens recipe at the bottom of the blog post. Definitely a huge favorite of mine!
Nutrition
Serving: 0.5cup | Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 1187mg | Potassium: 219mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1715IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 1mg