An Essential Guide to Dưa Chua

Fact: Dưa chua is the perfect accompaniment for fatty meat-based dishes.

#137 in Vietnam

Dưa Chua: Basic Information

Pronunciation

/zoo-ah ch-wah/

Alternative Name(s)

Dưa cải muối, cải chua, cải muối

Dish Type

Fermented dishes, condiments and sauces, pickled dishes

Course

Appetizer

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

Dưa Chua: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Dưa Chua: Ingredients and Preparation

Main Ingredients

Mustard greens and salt

Main Cooking Method

Pickling

Preparation Process

Pickling mustard greens in salted water

Dưa Chua: A Deep Dive

Cultural Significance

Popular side dish and condiment in Vietnam

Taste

Sour and salty

Texture

Crunchy

Aroma

Tangy

Color

Generally pale green to yellowish

Serving Style

Served as a side dish with rice or traditional Vietnamese dishes

Serving Temperature

At room temperature

Accompaniment

Rice and traditional Vietnamese dishes

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free, vegetarian, vegan

Calories

27 calories in 3.5 ounces (or 100 grams) of dưa chua.

Popularity

Vietnam

Popular Similar Dishes

Cà Pháo Muối
Sauerkraut
Kimchi
Torshi
Tsukemono

Popular Dining Area

Local households, restaurants, supermarkets, and grocery stores

Dưa chua, literally “sour pickled vegetable,” is a traditional Vietnamese dish of pickled mustard greens (Chinese mustard). It sometimes features additional vegetables like shallots, scallions, and chili peppers. The pickling solution consists of warm water, salt, sugar, and vinegar or lime juice.

Napa cabbage (Chinese cabbage) is occasionally used as a substitute for mustard greens to make dưa chua, which is based on Chinese suan cai. Some people like to add rock sugar to the pickling solution to add a beautiful yellow hue to the pickle.

The less salt the pickling liquid has, the faster dưa chua is fermented. Dưa chua can be served after being pickled for 2 – 3 days, but for health reasons, it is more advisable to increase the salt content and let dưa chua ferment for 10 – 14 days.

Dưa chua is a universal condiment and side dish for various Vietnamese foods, such as rice, cơm tấm (broken rice), and bánh mì. The tangy and salty condiment is usually paired with rich, meat-based dishes to balance the flavor profile. Dưa chua can also be used in cooking, braised or stir-fried with pork belly, roast pork, beef, or offal.

Continue to discover how Vietnamese people make dưa chua at home. I will also reveal the benefits and drawbacks of dưa chua before addressing commonly asked questions and suggesting similar dishes.

Key Points

Dưa chua is a Vietnamese pickled dish made from mustard greens.
Vietnamese people usually serve dưa chua with rice and fatty meat-based dishes or add it to stir-fries and braised dishes.
Dưa chua has many health benefits, but it should be consumed in small amounts.

Dưa Chua Images

How Is Dưa Chua Prepared?

Vietnamese people usually follow the 3 steps below to make dưa chua.

Step 1: Preparing Mustard Greens

Wash mustard greens carefully with water. Wash and slice other vegetables (if any), such as shallots, scallions, and chili peppers. Sun-dry or blanch the mustard greens to sterilize them (optional). Let the mustard greens drain.

Step 2: Making the Pickling Liquid

Bring water to a boil. Let it cool down, then add salt, sugar, and vinegar or lime juice.

Step 3: Pickling Mustard Greens

Add the mustard greens and other vegetables to a glass jar. Pour water into the jar, place a heavyweight on top of the vegetables, and put on the lid. Leave the vegetables to ferment for at least 2 – 3 days.

This preparation process imparts a powerful flavor to dưa chua, making it a versatile condiment to serve with many dishes.

What Vietnamese Dishes Can Accompany Dưa Chua?

The following dishes are great for consuming with dưa chua.

Cá Kho

Fish braised in a clay pot with caramel sauce, garlic, and black pepper.

Thịt Kho Tàu

Also known as caramelized pork and eggs, known for its tender pork and caramelized eggs.

Thịt Nướng

Thịt nướng is a Vietnamese dish made by marinating and grilling pork. It can sometimes be grilled on skewers.

Pros and Cons of Eating Dưa Chua

Dưa chua can be very beneficial if consumed the right way, but it also poses several health concerns. Here are the most significant upsides and downsides of dưa chua.

Pros

Nutritional Value: Dưa chua is low in calories yet rich in nutrients, including vitamins C and K, folate, and minerals.
Digestive Benefits: Thanks to its abundance of probiotics, dưa chua can significantly improve the function of the digestive system.
Flavor Enhancement: As a fermented dish, dưa chua enhances the overall taste of the meal with its uniquely tangy and savory flavor.
Long Shelf Life: Dưa chua can last for months if stored properly in the fridge.
Versatility: Dưa chua can be paired with a variety of dishes, from stir-fries to sandwiches.

Cons

High Sodium Content: Like other pickled foods, dưa chua uses a large amount of salt and consequently has high sodium content.
Acquired Taste: The sour and pungent flavor of dưa chua may not be appealing to everyone.
Potential Health Considerations: Dưa chua isn’t suitable for the following groups of people: pregnant women, young children, and individuals with high blood pressure, digestive disorders, kidney disease, compromised immunity system, or on a sodium-restricted diet.

With these facts, I hope you can enjoy the benefits of dưa chua while knowing how to remedy its shortcomings. Check out other aspects of this Vietnamese pickle in the FAQs.

Dưa Chua FAQs

Yes, dưa chua is usually a vegan dish, but some recipes can incorporate Vietnamese fish sauce, rendering them not vegan-friendly. Therefore, you should check the ingredient list carefully if purchasing store-bought dưa chua.

Yes, you can eat dưa chua daily as long as you only consume a small amount. A healthy adult can eat between 1.06 and 1.76 ounces (30 and 50 grams) of dưa chua per day. Nevertheless, less frequent consumption of dưa chua, such as only a few times a week, is better for health.

If your dưa chua is slimy, bitter, or discolored, it has certainly gone bad or gotten contaminated with bacteria and must be discarded immediately.

Similar Dishes of Dưa Chua

Cà Pháo Muối

Cà pháo muối is a Vietnamese dish made by pickling Vietnamese eggplants.

Explore 5 Delicious Dishes That Start With the Letter D

Explore Most Popular Vietnamese Dishes

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.