Step-by-Step Guide to Prepare Speedy Vietnamese Pickled Mustard Greens (Mom’s style)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Any-night-of-the-week Vietnamese Pickled Mustard Greens (Mom’s style). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Let us face it, cooking isn't just a top priority from the lifestyles of every person, woman, or child on Earth. In actuality, way too people have forced learning to cook important in their own lives. Which means that individuals often exist on foods and boxed mixes rather than just taking the time to prepare healthful meals to the families and our own personal enjoyment.

This means at any given time in your cooking cycles there's quite probably somebody somewhere that is worse or better at cooking more compared to you. Take heart from this because even the best have bad days in terms of cooking. There are several men and women who cook for different factors. Some cook in order to consume and live while others cook because they actually enjoy the whole process of ingestion. Some cook during times of emotional trauma and others cook out of absolute boredom. Whatever your reason for cooking or learning to cook you need to begin with the basics.

Lettuce wraps. All these mike delightfully delicious lunch treats and the filling may be prepared beforehand, which renders only re heating the filling and wrap when you are all set to eat. This is really a enjoyable lunch to talk with your little ones and it educates them that lettuce is far more elastic than people often give it credit for being. Some people choose to choose a teriyaki motivated filling; my family enjoys taco motivated fillings because of the lettuce rolls. You're perfectly free to think of a favorite meeting of your very own.

Many things affect the quality of taste from Vietnamese Pickled Mustard Greens (Mom’s style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese Pickled Mustard Greens (Mom’s style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vietnamese Pickled Mustard Greens (Mom’s style) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vietnamese Pickled Mustard Greens (Mom’s style) estimated approx 30 mins.

To begin with this recipe, we must first prepare a few components. You can cook Vietnamese Pickled Mustard Greens (Mom’s style) using 6 ingredients and 9 steps. Here is how you cook that.

When Mom was still alive, she used to tell me, “Being a girl without knowing how to pickle mustard greens is very bad.” Therefore I learned this recipe from my mother and this experience has been following me for 40 years. Every time I cook a dish which is my mom’s speciality food, it reminds me of many memories about her. Later on, some aunties from Ky Anh district, Ha Tinh provine came to visit me and made this dish more delicious and turn sour faster by adding bean sprouts. (contributed by Bich Hoa)

Ingredients and spices that need to be Prepare to make Vietnamese Pickled Mustard Greens (Mom’s style):

1. 1 kg Asian mustard greens
2. 100 g shallots
3. 50 g ginger
4. 2 teaspoons salt
5. 2 teaspoons sugar
6. 1 cup rice water

Steps to make to make Vietnamese Pickled Mustard Greens (Mom’s style)

1. Wash the mustard greens well then dry them in the sun until shrunk.
2. Cut the greens into 2 cm pieces.
3. Thinly slice shallots and ginger. The trick is the more shallots the faster it turns sour. Shallots can be replaced by spring onions (scallions).
4. Mix sugar, salt, shallots and ginger into the mustard greens.
5. Pour the rice water and warm boiling water into a large bowl. According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly.
6. Put the mustard greens into the warm water bowl.
7. Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water. In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau. While swimming in the sea, Mom saw some beautiful big smooth pebbles. She, then, took some saying, "these are perfect for compressing the mustard greens when we pickle them. Then she wrapped some pebbles and took them back to Son Tay and I also took 2. Here they are.
8. The mustard greens are edible after 24 hours but they are still spicy. However, they will be aromatic, yellow and sour after 48 hours. Boiled pork is wonderful to be paired with mustard greens.
9. After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice.

It's those small steps that you take towards your objective of cooking well balanced meals for the family that will matter far greater than any giant leap. Before you know it that you will discover that you all have more energy and a much better sense of overall health than you'd have envisioned before changing up your cooking customs. If this is not enough to encourage you nevertheless, you could always check out the excuse to go shopping for new clothes once you drop a size or two.

So that is going to wrap this up with this special food How to Make Quick Vietnamese Pickled Mustard Greens (Mom’s style). Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!