Dưa Món – Vietnamese Savory Pickled Vegetables Tested Recipe

Vietnamese new year, Tết, is around the corner. Around this time of year, Vietnamese home chefs would be busy making traditional steamed savory or sweet rice cakes. The savory steamed rice cakes are filled with seasoned mung bean and fatty pork meat; whereas the steamed sweet rice cakes are filled with Thai namwah bananas. The savory rice cakes are paired with dưa món, Vietnamese savory pickled vegetables. My MIL sent me a dozen of her homemade savory rice cakes, so I’m determined to make a batch of dưa món to be eaten with the cakes. I decided to test out Nina Tran Le’s recipe for dưa món on her Youtube channel, SoSimYum. I created pictorial collages to help remind me the steps I need to do in order in the future. Her recipe calls for pearl onions in which I was not able to find at the time. The following is a list of the actual ingredietns I used. Please view her recipe video for the detailed and clear explanations. I highly recommend her recipe if you ever want to try to make some Vietnamese savory pickled vegetables.

I also wanted to show off my Golden papaya tree, my very first homegrown papaya tree in zone 9B of central Florida.

  • Prep time: 3 hours (2 days process for pickling)
  • Cook time: about 1 hour total
  • Serving: 6 quarts

Ingredients:

  • 2 green Golden papayas from my tree
  • 1 small chubby Korean radish
  • 2 fat carrots
  • 1 bag dried Korean radish (Assi brand)
  • 1 cup fresh Thai chilies
  • 1 jar Vietnamese pickled leeks (củ kiệu)
  • 1/2 cup coarse Sea salt
  • 10+ cups filtered water
  • 3 cups pure cane sugar (yellow)
  • 3 cups Viet Huong fish sauce
  • 1.5 cup Vinegar

Note: You’ll need some mason jars if you want to store the pickled vegetables in the fridge for a year. I used plastic quart size containers for storage since I’m gifting it to my friends and I know we will devour that in no time. Nina’s recipe calls for pearl onions but I couldn’t find that.

Taste result: I really like the result of my savory pickled vegetables. My favorite part is my crunchy homegrown green Golden papaya. I’ll add more of green papaya, carrots, cucumbers, and pickled leeks, but will omit the Korean daikon and dried Korean radish next time. I don’t think I’ll ever will try the pearl onions just because I don’t see myself eating it. LOL!

Direction:

Please watch Nina’s recipe tutorial for dưa món prepping and pickling instructions.

The following is my collages to help me remember the steps in order at a glance. My learning style is never by watching videos, but through pictorials. I’m also a bad listener and I must have watched and listened to Nina’s recipe video for at least 3 dozen times until I remember the steps.

(self note: need to add picture of all ingredients and tools used next time)

I started the Day 1 prepping and pickling process in the morning. (inactive for 8 hours)
I did this Day 2 part in the middle of the night. I was just too excited. (inactive for 4 hours)
Day 2 pickling process part 1: (inactive for 8 hours)
Day 2 Part 2: Strain the fish sauce pickling juice from the containers and boil it up medium heat, discard foam, and turn off heat. Let cool and pour it back into the large bowl of pickled vegetables. (inactive for 8 hours or overnight)

Day 3: I stored the pickled vegetables in containers and in the fridge in the morning. Enjoy!

Now it’s time to show my Golden papaya tree! I’m working on a documentary post for my papaya’s life cycle to share later this year. Nina will help guide me through testing out her recipes using papayas so I may link it to my documentation post this year. I hope you will support her by subscribing to her Youtube channel, SoSimYum, and enjoy her recipes.

Please follow and like us:
error5
fb-share-icon463
Tweet 20
fb-share-icon131

Leave a Reply