Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vietnamese pickled mustard greens (mom’s style). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vietnamese Pickled Mustard Greens (Mom’s style) is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Vietnamese Pickled Mustard Greens (Mom’s style) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have vietnamese pickled mustard greens (mom’s style) using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vietnamese Pickled Mustard Greens (Mom’s style):
- Take 1 kg Asian mustard greens
- Get 100 g shallots
- Make ready 50 g ginger
- Get 2 teaspoons salt
- Get 2 teaspoons sugar
- Make ready 1 cup rice water
Steps to make Vietnamese Pickled Mustard Greens (Mom’s style):
- Wash the mustard greens well then dry them in the sun until shrunk.
- Cut the greens into 2 cm pieces.
- Thinly slice shallots and ginger. The trick is the more shallots the faster it turns sour. Shallots can be replaced by spring onions (scallions).
- Mix sugar, salt, shallots and ginger into the mustard greens.
- Pour the rice water and warm boiling water into a large bowl. According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly.
- Put the mustard greens into the warm water bowl.
- Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water. In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau. While swimming in the sea, Mom saw some beautiful big smooth pebbles. She, then, took some saying, "these are perfect for compressing the mustard greens when we pickle them. Then she wrapped some pebbles and took them back to Son Tay and I also took 2. Here they are.
- The mustard greens are edible after 24 hours but they are still spicy. However, they will be aromatic, yellow and sour after 48 hours. Boiled pork is wonderful to be paired with mustard greens.
- After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice.
So that’s going to wrap it up with this special food vietnamese pickled mustard greens (mom’s style) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
