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=== Preserved dishes ===
''Muối'' (literally means ''salting'') and ''chua'' (literally means ''sour'' or ''fermenting'') are Vietnamese term for preserved dishes. Monsoon tropical climate with abundant rainfall gives the Vietnamese a generous year-round supply of vegetables. [[Animal husbandry]] never occurred in large scale in Vietnamese history, therefore, preserved dishes are mainly plant-based pickled dishes. Seafood is often made into a fermented form called ''mắm'' like [[fish sauce]].
[[File:Pickled mustard greens and onion.jpg|thumb|left|200px|''Dưa chua'' (pickled mustard greens and onion)]]
{| class="wikitable"
|-
! scope="col" style="width:120px;"|Name
!Description
|-
|''Bắp cải muối xổi''
|Quick-pickled shredded cabbage
|-
|''Dưa chua, Dưa cải muối chua''
|Made from a kind of mustard green
|-
| ''Cà pháo muối''
|Made from [[Vietnamese eggplant]]
|-
|''Dấm tỏi''
|Pickled garlic cloves in vinegar
|-
| ''Dưa kiệu''
|Made from ''[[Allium chinense]]'', this is a dish of the ''Tết'' holiday.
|-
|''Dưa hành''
|Made from spring onion bulbs or shallot
|-
|''Dưa món''
|Made from carrot, white radish, or green papaya
|-
|''Măng muối''
|Made from sliced bamboo shoot with chilies
|-
|''Ớt ngâm''
|Pickled chilies in rice vinegar
|-
|''Rau cần muối xổi''
|Quick-pickled [[Oenanthe javanica|water celery]]
|-
|''Tôm chua''
|Sweet and spiced pickled shrimp
|}

Translations:Vietnamese cuisine/75/en - Revision history

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