Dua Cai Chua: Vietnamese Pickled Mustard Greens for Every Meal

Close your eyes and imagine a dish that’s tangy, crunchy, and brimming with tradition. That’s Dua Cai Chua, or Vietnamese Pickled Mustard Greens. This humble yet flavorful side dish is a staple in Vietnamese households, pairing perfectly with hearty meals or standing out in its own right. Making it at home is simple, rewarding, and a beautiful way to connect with Vietnamese cuisine heritage. Let’s explore its ingredients and the step-by-step process to create this delightful dish.

What is Dua Cai Chua?

Dua Cai Chua, or Vietnamese Pickled Mustard Greens, is a traditional Vietnamese side dish made by fermenting mustard greens with salt and water. This simple yet flavorful dish has a tangy, slightly salty taste and a crunchy texture that pairs perfectly with rich and savory meals like braised pork, fried fish, or grilled meats. Often prepared in large batches, Dua Cai Chua is a staple in Vietnamese households, known for its versatility and ability to balance heavier dishes with its refreshing acidity. Beyond its delicious taste, it is also rich in probiotics, making it both a flavorful and healthy addition to any meal.

Key Ingredients

Main Ingredients

• Mustard Greens: 1kg
• Water: 1 liter
• Salt: 3 tablespoons
• Sugar: 1 teaspoon

Flavor Enhancers

• Garlic: 4 cloves
• Green Onions: 2 stalks

Optional Additions

• Chili Peppers: 2-3, sliced
• Rice Vinegar: 2 tablespoons
• Ginger: 1 small knob, sliced thinly

Tools Needed

• Glass Jar: A sterilized jar with a lid
• Weight: A clean plate or small object

Step-by-Step Process to Make Dua Cai Chua

Step 1: Prepare the Mustard Greens

1. Wash the Greens:
   • Rinse 1kg of mustard greens thoroughly under running water to remove dirt and impurities.
2. Dry the Greens:
   • Let the greens air dry for a few hours or pat them dry with a clean kitchen towel. Slightly wilted greens ferment better and retain a crunchier texture.
3. Cut Into Pieces:
   • Chop the greens into 2-3 inch pieces for easy handling and uniform fermentation.

Step 2: Make the Brine

1. Prepare the Saltwater Solution:
   • Heat 1 liter of water slightly and dissolve 3 tablespoons of salt and 1 teaspoon of sugar. Stir until fully dissolved.
2. Cool the Brine:
   • Let the brine cool to room temperature before pouring it over the greens. Hot brine may wilt the greens too much and hinder fermentation.

Step 3: Pack the Jar

1. Layer the Greens:
   • Place the chopped mustard greens into a sterilized glass jar, pressing them down lightly to create space for the brine.
2. Add Aromatics:
   • Layer the greens with 4 smashed garlic cloves, 2 chopped green onions, and optional sliced chili peppers or ginger for additional flavor.

Step 4: Add the Brine

1. Pour the Brine:
   • Slowly pour the cooled brine into the jar, ensuring all the greens are fully submerged.
2. Weigh Down the Greens:
   • Use a clean plate, small jar, or any food-safe weight to keep the greens below the surface of the brine. This prevents spoilage during fermentation.

Step 5: Ferment the Greens

1. Seal the Jar:
   • Close the jar loosely with a lid to allow gases from fermentation to escape. Alternatively, cover it with a clean cloth secured with a rubber band.
2. Store at Room Temperature:
   • Place the jar in a cool, dry area away from direct sunlight. Let the greens ferment for 2-3 days.
3. Check the Progress:
   • After 2 days, taste the greens. If they’re tangy and slightly yellow, they’re ready. For a stronger flavor, let them ferment for another day or two.

Step 6: Store and Serve

1. Refrigerate the Greens:
   • Once the desired tanginess is achieved, transfer the jar to the refrigerator to slow down fermentation and preserve freshness.
2. Serve:
   • Enjoy the pickled greens as a side dish, in stir-fries, or added to soups for a tangy kick.

How to Enjoy Vietnamese Pickled Mustard Greens

– As a Side Dish

• Dua Cai Chua is most commonly served as a side dish alongside rich and savory main courses. The tanginess of the pickled greens cuts through the heaviness of dishes and balances the overall flavors.
  • Pair with braised pork belly (Thit Kho): The fatty richness of caramelized pork belly is perfectly complemented by the acidity and crunch of the mustard greens.
  • Serve with fried fish or grilled meats: The pickles act as a refreshing palate cleanser and add a layer of texture to the meal.
  • Enjoy with steamed rice: A simple bowl of rice paired with pickled greens and a protein makes for a quick and satisfying meal.

– In Stir-Fries

• With pork: Stir-fry pickled mustard greens with thinly sliced pork belly or minced pork, garlic, and a splash of soy sauce for a quick and savory dish.
• With shrimp: Add Dua Cai Chua to a shrimp stir-fry for a tangy, umami-packed combination.
• With tofu: Toss the pickled greens with cubes of fried tofu and a hint of chili for a vegetarian-friendly option.

– In Soups

• Pork rib soup with pickled greens: Simmer pork ribs with Dua Cai Chua and tomatoes for a hearty and tangy broth that’s perfect for cold days.
• Fish soup with pickled greens: Add Dua Cai Chua to a fish soup along with tamarind or lime for a sour and savory dish.
• Clear vegetable soup: Enhance a simple vegetable soup by adding pickled mustard greens for extra depth of flavor.

Pro Tips for Perfect Dua Cai Chua

– Start with Fresh, Quality Greens: Always choose fresh, firm mustard greens. If the leaves are too soft or wilted, the pickles can become mushy after fermentation. Slightly drying the greens by leaving them in a cool, shaded area for a few hours before pickling improves their texture and helps them absorb the brine better.

– Balance the Brine: Getting the right salt-to-water ratio is crucial. Too little salt can cause spoilage, while too much can slow down fermentation and make the pickles overly salty. Taste the brine—it should be slightly saltier than you’d like the final product to be, as the greens will absorb and balance the flavors.

– Keep Everything Submerged: This is one of the most important steps. Use a weight, such as a small dish or clean stone, to ensure the greens stay fully submerged in the brine. Any exposed greens can develop mold or an unpleasant odor.

– Control Fermentation Time: Temperature plays a huge role in how quickly your pickles ferment. In warmer climates, the greens may be ready in just two days, while cooler environments can take up to four days. Taste them daily after the second day to ensure they don’t become too sour.

– Don’t Rush the Process: Patience is key to making perfect pickles. Let the fermentation develop naturally over a few days rather than trying to speed it up with excessive vinegar or heat.

– Avoid Eating Before Fully Fermented: One critical tip for making Dua Cai Chua is to ensure it has fully fermented before consuming. Eating mustard greens that haven’t completed the fermentation process can result in a harsh, overly salty taste and may even cause digestive discomfort. The fermentation process not only develops the tangy, complex flavors that make Dua Cai Chua so delightful but also encourages the growth of probiotics that are beneficial for gut health.

Conclusion: 

Dua Cai Chua (Vietnamese Pickled Mustard Greens) is more than just a side dish; it’s a testament to the simplicity and ingenuity of Vietnamese cuisine. With its crisp texture, tangy flavor, and versatility, this dish transforms any meal into a flavorful experience. Whether paired with hearty meats, added to soups, or enjoyed on its own, Dua Cai Chua brings a refreshing vibrancy to your table. By making it at home, you’re not only embracing a culinary tradition but also creating something nourishing and delicious for your loved ones.

Excited to try your hand at making the dish? Gather fresh ingredients, follow the simple steps, and enjoy its authentic taste. Share your homemade creation with VNIFood and tag us on social media to spread the love for this Vietnamese classic. Let’s bring the vibrant flavors of Vietnam to every table!