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.

Dưa chua (pickled mustard greens and onion)

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