“Dua muoi” (pickled mustard greens) is a popular side dish for Vietnamese people all over the country.

The fresh mustard greens are left on the counter under the sunlight till they get withered.

The leaves and the stems will be cut into small pieces about 5-cm long, and washed under running water to get rid of any dirt.

Boil water and wait for it to cool down to be able to touch.

Put all the water in a pot or a jar and add veggies into it. Make sure that all the mustard greens are submerged.

Vietnamese people usually use a plate or rock to place on the top to weigh it down so that the veggie cannot be exposed directly to the air.

You can add some salt and sugar into it too.

When everything is done, put the jar in a warm place and wait for it till “dua muoi” turns slightly yellow and gets sour enough.

It might take from 1 to 4 days depending on the temperature.

A “standard” “dua muoi” is slightly yellow, crunchy, sour, and tart.

‘Dua muoi’ can go with different kinds of meat and sausages.

People eat it with meats, soups, seafood, and noodles.

When the pickles get too sour, Vietnamese people use it to make the fried rice, cook sour soup, or make fish stew.