The Classic Cuisine of Vietnam/Bach Ngo 1978

Pickled Mustard Greens (Dua Cai Chua)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds mustard greens 1 bunch scallions 4 cups water
5-1/2 teaspoons salt 1-1/2 teaspoons granulated sugar



1 Cut the mustard greens and scallions into 2-inch lengths. Wash well and dry in the sun for an entire day, or until the vegetables dry and appear to have shrunk slightly.
2 Combine the water with the salt and sugar in a large bowl. After the mustard greens and scallions have been dried, transfer them to the bowl of pickling water. Using another bowl or a board as a weight, keep the vegetables submerged in the water.
3 Cover the bowl and put in a warm place for 3 days. After 3 days, transfer the greens and the liquid to jars and refrigerate. They will keep in the refrigerator for several months.
4 Serve with Jellied Chicken, in place of the sour bean sprouts usually served with Pork Simmered with Five Spice Powder, or with Pork Cooked with Coconut Water.

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