How to Make Spicy Pickled Mustard Greens (Vietnamese Style)

Pickled mustard greens, known as “dưa cải chua cay” in Vietnamese, are a classic side dish that brings a perfect balance of sourness, saltiness, and mild heat. This crunchy, flavorful pickle is often served as an appetizer or eaten alongside rice, noodles, or savory dishes to balance out richer flavors. Below is a simple, authentic recipe to make it at home.

Ingredients for Spicy Pickled Mustard Greens

• Mustard greens (stems only): 1 kg

• Rice vinegar: 300 ml

• Sugar: 30 g

• Chili powder: 20 g (adjust to taste)

• Coarse salt: 10 g

• Garlic: 2 bulbs

Optional additions: 1 small carrot for color and extra crunch, or a few slices of fresh chili for a stronger kick.

Instructions

Step 1: Prepare the vegetables

Choose fresh, firm mustard greens—avoid wilted or insect-damaged ones. Trim off excess leaves and keep mostly the crunchy stems. Rinse several times under clean water to remove dirt, then drain completely.

Slice the mustard stems into medium-long strips, about the size of your little finger. If using carrots, wash, peel, and cut them into similar thin strips for color and added crispness.

Step 2: Sun-dry or air-dry

Spread the mustard greens and carrots in a basket or tray and place them in a well-ventilated area for about half a day. The goal is to let the vegetables lose some moisture and become slightly wilted—this step helps them stay crunchy and absorb the brine better once pickled.

Step 3: Prepare the brine

Peel the garlic and chop it roughly. In a large bowl, mix together 300 ml of rice vinegar, 500 ml of clean water, 30 g of sugar, 10 g of salt, and the chopped garlic. Stir until the salt and sugar are fully dissolved.

Taste the brine—it should be pleasantly tangy, slightly salty, and mildly sweet. You can adjust the balance to your liking by adding a bit more vinegar for acidity or sugar for smoothness.

Add chili powder to the brine, adjusting the amount based on how spicy you want your pickles. You can also use fresh chopped chilies for a more aromatic, vibrant heat.

Step 4: Combine and marinate

Place all the dried mustard greens and carrots into the brine mixture. Stir gently to make sure every piece is evenly coated and submerged.

Cover the container tightly with a lid. Leave it to ferment at room temperature for about 12 hours. During this time, the vegetables will absorb the seasoning, and the brine will gradually turn golden as the pickles develop their signature sour aroma. You can stir them occasionally to help the flavor spread evenly.

Step 5: Store and enjoy

After around half a day, the mustard greens will turn a light golden yellow—this means they’re ready to eat. To slow down the fermentation and keep the pickles fresh longer, transfer them to the refrigerator.

Tip: The pickles taste best within the first 10 days, when they’re still crisp, slightly tangy, and mildly spicy.

Serving Suggestions

Spicy pickled mustard greens are delicious as a side dish or condiment. They pair beautifully with rich dishes such as braised pork, grilled fish, or fried tofu. Their bright flavor also makes them an excellent topping for noodles or a refreshing addition to rice porridge.

If you enjoy experimenting, try adding a few slices of ginger or shallots to the brine for a more complex aroma. Every family in Vietnam has their own small variation, making this humble pickle a versatile and beloved part of everyday meals.

Final Notes

Your homemade dưa cải chua cay will have a tangy, slightly spicy flavor with a satisfying crunch and an enticing aroma of garlic and chili. Not only is it easy to make, but it also keeps well and brings a burst of flavor to any meal — simple, rustic, and unmistakably Vietnamese.