Vietnamese Pickled Figs – A Traditional and Refreshing Side Dish

In Vietnamese food, pickled and fermented dishes play an essential role in balancing flavors and enhancing meals. Among the many condiments, Vietnamese pickled figs (Sung Muoi) stand out for their crunchy texture, slightly sour taste, and refreshing bite. Want to learn how to make authentic Vietnamese pickled figs at home? Follow this step-by-step guide!

What are Vietnamese Pickled Figs (Sung Muoi)?

Vietnamese Pickled Figs (Sung Muoi) is a traditional fermented side dish in Vietnamese cuisine, made by soaking fresh green figs in a simple salt brine with optional garlic, chili, and sugar. This process results in a crunchy, slightly sour, and mildly salty pickle that pairs perfectly with rich, savory dishes like braised pork (Thit Kho), grilled meats, or seafood.

Sung Muoi is a popular accompaniment in Vietnamese meals, known for its refreshing tanginess that helps balance out heavier flavors. It also carries numerous health benefits, as the natural fermentation process produces probiotics that support digestion and gut health. Whether enjoyed quick-pickled for a milder taste or fully fermented for a deeper, tangier flavor, Sung Muoi remains a beloved household staple in Vietnam.

Key Ingredients for the Best Pickled Figs

• 500g fresh green figs (Sung).
• 1 liter filtered water 
• 3 tablespoons coarse salt 
• 1 tablespoon sugar 
• 3-4 garlic cloves (sliced)
• 2-3 red chili peppers (sliced)
• 1 teaspoon vinegar or lime juice 

Step-by-Step Process to Make Vietnamese Pickled Figs

Step 1: Preparing the Figs

• Select fresh figs: Choose young, firm green figs to ensure they remain crunchy after pickling. Avoid overripe or soft figs, as they can turn mushy.
• Wash thoroughly: Rinse the figs under running water to remove any dirt or sap.
• Trim the stems: Using a small knife, cut off the tough stems but keep the figs whole to maintain texture.

Step 2: Removing Bitterness and Preserving Color

• Soak the figs in a salt and vinegar solution:
  • In a large bowl, combine 1 liter of water, 2 tablespoons of salt, and 1 teaspoon of vinegar or lime juice.
  • Add the figs and let them soak for 30 minutes. This step helps remove bitterness and prevents discoloration.
• Drain and rinse: After soaking, rinse the figs with fresh water and let them dry completely.

Step 3: Preparing the Pickling Brine

• In a pot, heat 1 liter of filtered water until warm (not boiling).
• Add 3 tablespoons of coarse salt and 1 tablespoon of sugar (optional for a balanced taste).
• Stir until fully dissolved, then let the brine cool to room temperature.

Step 4: Packing the Ingredients into a Jar

• Use a sterilized glass jar (avoid plastic containers, as they may alter the flavor).
• Layer the prepared figs, garlic slices, and chili peppers inside the jar.
• Pour the cooled pickling brine over the figs, making sure all the figs are fully submerged.
• Place a small clean plate or fermentation weight on top to keep the figs from floating.

Step 5: Storing and Serving

• Once the desired level of fermentation is reached, transfer the jar to the refrigerator to slow down the process.
• Always use clean utensils when taking out pickles to avoid contamination.
• Pickled figs can be stored in the refrigerator for up to 2 weeks while maintaining their crunch and flavor.

Pro Tips for the Best Vietnamese Pickled Figs (Sung Muoi)

1. Choose the Right Figs

• Use young, firm green figs for the best texture. Overripe figs will become mushy after fermentation.
• Avoid bruised or damaged figs, as they can affect the quality of the pickling process.

2. Use Clean and Sterilized Jars

• Always use a glass jar instead of plastic to maintain the authentic flavor.
• Sterilize the jar by washing it with hot water and drying it thoroughly before use.

3. Keep the Figs Submerged in Brine

• Use a small plate or a fermentation weight to keep the figs fully submerged in the brine.
• Figs exposed to air can develop mold or spoil.

4. Make a Quick Version for Instant Enjoyment

• If you don’t have time to wait for fermentation, try a quick pickle version:
  • Slice figs into thin rounds.
  • Toss them with vinegar, sugar, and salt.
  • Let sit for 1-2 hours, then enjoy immediately!

5. Always Taste-Test Before Storing in the Fridge

• Around day 3-4, start tasting your figs daily.
• If they have reached your desired level of sourness, move them to the refrigerator to slow down the fermentation process.

Conclusion

Vietnamese pickled figs (Sung Muoi) are more than just a side dish—they are a beloved part of Vietnamese cuisine that add a refreshing crunch, mild sourness, and umami depth to every meal. Whether paired with braised pork, grilled meats, seafood, or noodle dishes, sung muoi enhances flavors while balancing richness. Beyond its delicious taste, sung muoi is rich in probiotics, making it a gut-friendly and nutritious addition to your diet. With simple ingredients and an easy fermentation process, it’s an accessible dish that anyone can make at home.

Craving authentic Vietnamese flavors? Make your own Sung Muoi today and experience the tangy crunch that transforms every meal!  Join the VNIFood community and share your homemade pickles with us! Let’s celebrate Vietnamese cuisine together.