Vietnamese Pickled Bottle Gourd – A Crunchy Condiment from Rural Vietnam
If you love light and refreshing side dishes, you should try Vietnamese pickled bottle gourd, or Bau Muoi Chua. This dish is a simple yet flavorful condiment made from young bottle gourd slices soaked in a sweet and sour brine. Common in countryside homes across Vietnam, it’s the perfect way to use extra vegetables and add balance to your daily meals. In this article, VNIFood will guide you through the ingredients, easy pickling process, and creative ways to enjoy this traditional part of Vietnamese meals.
What Is Vietnamese pickled bottle gourd?
Vietnamese pickled bottle gourd, or Bau Muoi Chua, is a traditional side dish made by soaking thin slices of young bottle gourd in a lightly sweet and sour brine. Common in home kitchens across Vietnam, especially in rural areas, this is known for its crisp texture and refreshing flavor. It’s a simple but clever way to preserve fresh vegetables and add balance to daily meals. With just a few ingredients—usually vinegar, sugar, salt, and water—bau muoi chua becomes a light and tangy condiment that pairs perfectly with rich or savory dishes like braised pork, tofu, or grilled fish.
Ingredients You Need
- 300g bottle gourd (young and firm, peeled and thinly sliced)
- 1 tablespoon salt
- 2 tablespoons sugar
- 150ml white vinegar (or rice vinegar)
- 150ml warm water
- 2 cloves garlic (thinly sliced – optional)
- 1 small red chili (sliced – optional, for a spicy touch)
The Pickling Process
Step 1: Prepare the Bottle Gourd
- Peel the bottle gourd using a vegetable peeler.
- Slice it thinly (about 3–5mm thick) into round or half-moon pieces. The thinner, the better for crispness.
- Spread the slices on a clean towel or tray and let them air-dry for 30 minutes. This removes excess moisture and keeps the final pickle crunchy.
Step 2: Make the Pickling Brine
- In a bowl, combine:
- 150ml warm water
- 150ml white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 150ml warm water
- Stir well until the salt and sugar are fully dissolved.
- Let the brine cool to room temperature before use.
Step 3: Pack and Pickle
- Place the dried gourd slices into a clean glass jar.
- Add sliced garlic and chili if desired for extra flavor.
- Pour the cooled brine over the gourd until it’s fully submerged.
- Use a clean spoon to press the gourd down if needed.
- Close the jar tightly with a lid.
Step 4: Let It Pickle
- Leave the jar at room temperature for 24 to 48 hours.
- Once the flavor reaches the desired level of sourness, store the jar in the fridge.
- The pickle is best enjoyed within 5 to 7 days for peak freshness and crunch.
Tips from My Mother
– Always slice the gourd thin and even – “If you slice it too thick,” she’d say, “you’ll lose the crunch.” Thin slices help the brine soak in faster and keep the texture light and crisp.
– Use warm water for the brine – Warm water helps the sugar and salt dissolve more easily, and it brings out a smoother flavor. But don’t forget to let it cool before pouring over the vegetables.
– Let the gourd dry before pickling – “A little sunlight, just enough to take away the water,” she’d remind me. This step keeps the pickles from going soft too quickly and gives them a better bite.
– Taste the brine before you pour – My mom always said, “If the brine tastes good, the pickle will too.” Adjust the sugar and vinegar to your liking — not too sharp, not too sweet.
– Don’t rush it – She always let the jar sit at room temperature for at least a full day, saying, “Let it rest — just like people — before it shines.”
– Use a wooden spoon, not metal: Mom believed metal could affect the flavor or even speed up spoilage, especially when pickling with vinegar. So she always used a wooden or plastic spoon when handling the brine and vegetables.
– Don’t seal too tight in the beginning: “If you close the jar too tight on day one, it won’t breathe,” she said. In the first 24 hours, she loosely placed the lid or left a tiny gap to let natural gases from fermentation escape, preventing sourness from turning bitter.
Conclusion
Vietnamese pickled bottle gourd (Bau Muoi Chua) is a simple, refreshing side dish that brings balance and brightness to every meal. With its crisp texture and sweet-sour flavor, it pairs beautifully with rice, tofu, braised meat, or grilled fish. It’s one of those classic Vietnamese condiments that shows how everyday ingredients can create something truly satisfying.
Try making your own bau muoi chua today – it only takes a few ingredients and a little time. Snap a photo of your pickles and tag #VNIFood – we’d love to see your version! Visit our website for more traditional Vietnamese food recipes and pickling guides.
| Prep Time | 15 minutes |
| Servings |
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- 300 g bottle gourd
- 1 tablespoon Salt
- 2 tablespoons suagar
- 150 ml white vinegar or rice vinegar
- 150 ml warm water
- 2 cloves garlic
- 1 Red Chili
Ingredients
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- Prepare the Bottle Gourd Peel the bottle gourd using a vegetable peeler. Slice it thinly (about 3–5mm thick) into round or half-moon pieces. The thinner, the better for crispness. Spread the slices on a clean towel or tray and let them air-dry for 30 minutes. This removes excess moisture and keeps the final pickle crunchy.
- Make the Pickling Brine In a bowl, combine: 150ml warm water 150ml white vinegar 2 tablespoons sugar 1 tablespoon salt Stir well until the salt and sugar are fully dissolved. Let the brine cool to room temperature before use.
- Pack and Pickle Place the dried gourd slices into a clean glass jar. Add sliced garlic and chili if desired for extra flavor. Pour the cooled brine over the gourd until it’s fully submerged. Use a clean spoon to press the gourd down if needed. Close the jar tightly with a lid.
- Let It Pickle Leave the jar at room temperature for 24 to 48 hours. Once the flavor reaches the desired level of sourness, store the jar in the fridge. The pickle is best enjoyed within 5 to 7 days for peak freshness and crunch.
