Translations:Vietnamese cuisine/75/en
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.
| 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 water celery |
| Tôm chua | Sweet and spiced pickled shrimp |