When the Lunar New Year – Tết came in Vietnam, my mother was always busily preparing roasted duck, pork, chickens and many dishes. She never forgot, even though the weather was chilly and sometimes rainy, to take the time to go to the crowded, lively open market, where she would always seem to find the perfect mustard greens just ripe for pickling for Tet Day.
My mother seemed to know how to balance many different tastes and flavors. I think you will love this recipe because it blends so beautifully with the salty Vietnamese dishes like caramelized fish, pork or shrimp.
Today, even though I live very far from my Mom, I would like to share a part of her with you by giving you one of my favorite recipes that she always made for me. Thank you, Mom.
- 3 big mustard greens
- 3 tbsp salt
- 1 tbsp brown sugar
- 2 liters of water
- 3 bulbs of shallots
- 4 green onions
Pour water into a pot, add salt and brown sugar and cook till it boils. Turn the heat off then wait till the brine cool down to warm level that you can touch by finger. Pour the brine into a jar with cut mustard greens, shallots and green onions. Cover the lid. Leave 2 days to be served.