Vietnamese Pickled Chayote – A Simple, Homemade Condiment Full of Freshness
Su Su Muoi, or Vietnamese pickled chayote, is a refreshing, mildly sour side dish made with thinly sliced chayote, salt, and sometimes a touch of vinegar or sugar. This easy-to-make pickle is common in Vietnamese households, especially in the north, where it’s served with rice, braised meats, or tofu to lighten up meals. In this article, VNIFood will walk you through the essential ingredients, the easy pickling process, and tips to enjoy this crunchy, healthy condiment at home.
What is Su Su Muoi?
Su Su Muoi, or Vietnamese pickled chayote, is a traditional side dish made by lightly fermenting thin slices of fresh chayote in a simple salt (and sometimes sugar or vinegar) brine. The result is a crisp, slightly sour, and naturally sweet pickle that pairs perfectly with rice, meat, or vegetarian meals. Originating from rural and northern regions of Vietnam, su su muoi is loved for its refreshing flavor, ease of preparation, and digestive benefits. It’s a quick, homemade condiment that reflects the Vietnamese spirit of turning everyday vegetables into something flavorful, healthy, and satisfying.
Ingredients You’ll Need
- 2 medium chayotes
- 1 tablespoon salt
- 1 cup (240ml) filtered water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon white vinegar
- 1 clove garlic
- 1 small red chili
The Pickling Process
Step 1: Prepare the Chayote
- Peel the chayotes completely to remove the tough outer skin.
- Cut each chayote in half and remove the inner seed.
- Use a sharp knife or mandoline to slice the chayote thinly, about 2–3 mm thick. Thin slices help absorb the flavors more evenly.
- Place the slices in a large bowl and sprinkle with 1 tablespoon of salt.
- Toss well and let it sit for 15–20 minutes. This helps draw out excess moisture and improves crunch.
- After resting, rinse the chayote under cool water to remove excess salt, then gently squeeze out the water. Set aside.
Step 2: Make the Brine
- In a clean bowl, mix:
- 1 cup (240ml) filtered water
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 tablespoon vinegar (optional for quicker sourness)
- Stir until everything is fully dissolved.
- Add sliced garlic and chili if using, to infuse the brine with extra flavor and aroma.
Step 3: Pack and Pickle
- Place the drained chayote slices into a clean glass jar or container.
- Gently press them down to make space, but do not crush.
- Pour the prepared brine over the chayote until it is completely submerged.
- Close the lid tightly.
- Leave the jar at room temperature for 4–6 hours if you want a quick pickle, or overnight in the refrigerator for deeper flavor.
- For best texture and taste, consume within 3–5 days.
Tips from My Mother and Grandmother
– Always salt first. My grandmother said, “Chayote must be ‘sweated’ before it’s loved.” Salting and draining helps keep the slices firm and crunchy after pickling.
– Use rice rinse water instead of plain water for a more natural fermentation and better flavor. It’s an old trick from the countryside that adds subtle sweetness.
– Add garlic last. My mom always sliced the garlic thin and added it just before sealing the jar so the aroma stayed fresh and didn’t overpower the pickle.
– Keep the jar in a cool spot, never under direct sun. “Let it rest in the shade, like we do in the summer,” she’d say.
– Always taste after 4 hours. If it’s crisp and flavorful, move it to the fridge. If not, let it sit a bit longer, but don’t overdo it — chayote turns too sour quickly.
Conclusion
Vietnamese pickled chayote (Su Su Muoi) is a great example of how Vietnamese meal turns simple vegetables into flavorful, healthy, and refreshing dishes. With its crisp texture, light sourness, and natural sweetness, this pickle brings balance and brightness to any meal. It’s easy to make, full of fiber, and can be customized in countless ways — whether you enjoy it with rice, in salads, or as a snack on its own. Whether you’re new to Vietnamese food or grew up with it, su su muoi is a dish you’ll love to keep in your fridge.
Ready to add some crunchy, homemade freshness to your meals? Grab a chayote and start pickling today — su su muoi is easy, healthy, and full of Vietnamese flavor. Don’t forget to share your version using the hashtag #VNIFood!
- Prepare the Chayote Peel the chayotes completely to remove the tough outer skin. Cut each chayote in half and remove the inner seed. Use a sharp knife or mandoline to slice the chayote thinly, about 2–3 mm thick. Thin slices help absorb the flavors more evenly. Place the slices in a large bowl and sprinkle with 1 tablespoon of salt. Toss well and let it sit for 15–20 minutes. This helps draw out excess moisture and improves crunch. After resting, rinse the chayote under cool water to remove excess salt, then gently squeeze out the water. Set aside.
- Make the Brine In a clean bowl, mix: 1 cup (240ml) filtered water 1 teaspoon salt 1 tablespoon sugar (optional) 1 tablespoon vinegar (optional for quicker sourness) Stir until everything is fully dissolved. Add sliced garlic and chili if using, to infuse the brine with extra flavor and aroma.
- Pack and Pickle Place the drained chayote slices into a clean glass jar or container. Gently press them down to make space, but do not crush. Pour the prepared brine over the chayote until it is completely submerged. Close the lid tightly. Leave the jar at room temperature for 4–6 hours if you want a quick pickle, or overnight in the refrigerator for deeper flavor. For best texture and taste, consume within 3–5 days.
