Vietnamese Pickled Head Scallions (Dua Cu Kieu) – A Traditional Crunch with a Modern Twist

Dua Cu Kieu, or Vietnamese Pickled Head Scallions, is a traditional dish that holds a special place in many Vietnamese homes, especially during Tet, the Lunar New Year. These tiny white bulbs are pickled to perfection – crisp, slightly sweet, and tangy – making them a favorite condiment to pair with rich Vietnamese food like pork belly or sticky rice cakes. In this guide, we’ll show you the simple ingredients, easy pickling process, and how to enjoy this bright and flavorful treat all year long.

What Is Vietnamese Pickled Head Scallions (Dua Cu Kieu)?

Vietnamese Pickled Head Scallions/Bub Scallions, or Dua Cu Kieu, is a traditional Vietnamese condiment made from small scallion bulbs. These white, crunchy bulbs are carefully cleaned, sun-dried or air-dried, and then pickled in a sweet and tangy mixture of vinegar, sugar, and salt.

 In Vietnam, Dua Cu Kieu is a must-have during Tet (Lunar New Year), often served with sticky rice cakes, roasted pork, or boiled chicken. The flavor is a perfect balance of sweet, sour, and slightly sharp — refreshing on its own and even better when paired with rich or fatty Vietnamese food. Beyond Tet, it’s also enjoyed in everyday meals as a way to add crunch and brightness to the plate. This humble dish captures the essence of Vietnamese cuisine: simple ingredients, time-tested tradition, and delicious results.

Ingredients You Need 

– 500 grams of scallion bulbs

– 1 tablespoon of salt (for soaking)

– 200 ml of white vinegar or rice vinegar

– 100 ml of filtered water

– 3 tablespoons of white sugar
– 1–2 cloves of garlic (optional – thinly sliced)
– 1 small red chili (optional – sliced, for mild heat and color)

– 2–3 thin slices of carrot (optional – for decoration and crunch)

How to Make Vietnamese Pickled Head Scallions (Step by Step)

Step 1: Prepare the Scallion Bulbs

• Peel off the outer layers of each scallion bulb (cu kieu) and trim both ends. Keep only the white bulb.
• Rinse thoroughly under cold water to remove dirt and any sliminess.
• Soak the cleaned bulbs in a saltwater solution (1 tablespoon salt + enough water to cover) for 4–6 hours or overnight.

Step 2: Dry the Scallions

• After soaking, drain and rinse the bulbs with clean water.
• Spread them out on a clean tray or plate and air-dry or sun-dry for about 4–6 hours (or until the bulbs feel drier and slightly shriveled).

Step 3: Make the Pickling Brine

In a small saucepan, combine the following ingredients:

• 200 ml white or rice vinegar
• 100 ml filtered water
• 3 tablespoons white sugar
• Heat the mixture over medium heat and stir until the sugar is fully dissolved.
• Remove from heat and let the brine cool completely to room temperature.

Step 4: Pack and Pickle

• Place the dried scallion bulbs into a clean glass jar (sterilized with boiling water if possible).
• Add optional slices of garlic, chili, and carrot for extra flavor and color.
• Pour the cooled pickling brine over the bulbs until fully covered.
• Tap the jar gently or use a spoon to remove any air bubbles.

Step 5: Seal and Ferment

• Seal the jar tightly with a lid.
• Let the jar sit at room temperature for 3–5 days, depending on your preferred level of sourness.
• Once it reaches the right taste, move it to the refrigerator to slow down fermentation and keep it fresh.

How Many Times I’ve Tried the Recipe and Why You Should Trust Me? 

To be honest, I didn’t get this Vietnamese Pickled Head Scallions/Bub Scallions (Dua Cu Kieu) recipe right the first time — or even the second. It took me at least five careful tries. One batch turned out too sour, another wasn’t crunchy enough, and one just didn’t feel like “Tet” at all. But with each version, I learned a little more: how long to soak the bulbs, how much vinegar to use, how to balance the sweetness so it still feels like home.

I grew up watching my grandmother make jars of pickled cu kieu every Lunar New Year. There was no exact recipe — just memory, instinct, and love. That’s why I wanted to create a version that not only captures that authentic Vietnamese flavor but is also simple enough for anyone to follow, even if you’ve never pickled a thing in your life.

So, why trust this recipe? Because I didn’t just test it — I lived it. And now, I’m passing it on to you, with all the little tricks and stories that come with it. Let’s keep the tradition alive, one crunchy bite at a time.

Conclusion

Vietnamese Pickled Head Scallions/Bub Scallions (Dua Cu Kieu) are more than just a side dish — they’re a symbol of celebration, tradition, and the vibrant flavors of Vietnamese cuisine. With their crisp texture and sweet-tangy taste, they make the perfect condiment for both special occasions like Tết and your everyday meals. The best part? They’re easy to make with simple ingredients and a straightforward pickling process. Ready to make your own vietnamese pickled bulb scallions? Start pickling today and taste the crunch of tradition! Don’t forget to take a photo and tag #VNIFood — we’d love to see your version!