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Dua muoi - green mustard pickle recipes

Updated on February 28, 2013

Both of my two lasts sharing boiled pork and caramelised pork, go well with green mustard pickle. The pickle's acidity cuts through the fatty meat, contrasts with its sweetness and makes a perfect balance of yin and yang, yet good for our digestion.

Young green mustard pickle, at pre-ripening stage or just ripen stage, is a perfect side dish to accompany fatty meat; Mature and extra-mature one, in other hand, has great flavour influence to stir-fried, stew and canh dishes, a French chef would say, a good marriage :).

In the last 2-3 weeks, we made mustard pickle, one after another in a relax manner. We enjoyed it with boiled pork, caramelised pork and stew dishes at its ripening stage; we packed and stored it in the freezer when it matured.
This week, the veg in the garden has reached its peak and we must be quick. My uncle and I are going to reap the lot in two rounds, pickle and store for the winter.

I hope you'll find this dish interesting.

Happy cooking!



green mustard pickle - dua muoi
green mustard pickle - dua muoi | Source

INGREDIENTS
2 lb. green mustard, washed and cut crosswise into 2” length pieces
1 onion, cut lengthwise into 1/12” slices
chive or spring onion, cut crosswise into 2” length
2-3 tsp. salt
2-3 tsp. sugar
4 cup lukewarm water

INSTRUCTIONS

  1. In a large glass jar, combine sugar, salt, water and stir until dissolve; Add green mustard, onion and chive, layer by layer in 3-4 goes. Press down with a small plate or a piece of rack so the liquid covers the green, above it, place a bowl of water or a glass of water to keep the green under the surface through out fermenting process. Leave the jar close to the stove or at a warm place; after 2-3 days, it’s ready. Serve as a side dish to accompany fatty dish as boiled pork or a stew dish.

green mustard pickle, ready in 3 days
green mustard pickle, ready in 3 days | Source

Note

  • Wilt the mustard under the sun/wind before making it to enhance the crunchiness (optional).
  • It ripens quicker in warm and humidity weather.
  • From the second time making it, save 1/3 -1/2 of the liquid from the last pickle and mix with the new one to speed up the process.
  • When it ripens, refrigerate if you want to lengthen its youth :)

green mustard pickle, go well with fatty dishes as boiled pork or caramelised pork
green mustard pickle, go well with fatty dishes as boiled pork or caramelised pork | Source
extra image for what I found in the garden while cut spring onion to make the pickle
extra image for what I found in the garden while cut spring onion to make the pickle | Source
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    • huyenchi profile image
      Author

      huyenchi 5 years ago from London - Hanoi

      medcaribbeanskul, thank you for your comments, it actually a very popular dish in Vietnam and in some Asian countries as well. We believe the fermenting process will create new substance that good for digestion and for our health. Maybe that's why it goes so well with fatty pork and maybe it's how we do not get fat, just a maybe :)