Description
Grandma’s pickled mustard greens. A year tradition for her to bring me a whole container of her perfectly pickeled mustard greens. It’s crispy, has just the right amount of acidity, and not too salty. Add a little fish sauce, pepper, cilantro and I have myself a wonderful side dish to go with my rice and grilled meat. 💚
Zaub Qaub translates to as “pickled greens.” Pickled vegetables are enjoyed throughout Asia, with each culture having its own unique method and flavor profile. Hmong pickled greens are similar to Chinese-style pickled mustard greens. It’s sour, crunchy, and lightly salty. In the Hmong culture, pickled mustard green is commonly served as a side dish. You can see it being seasoned with fish sauce, peppers, and sometimes other herbs. It pairs nicely with grilled meat, sticky rice, or fresh steamed rice. It’s also a great palate cleanser.
If you want to learn how to make pickled greens (Zaub Qaub), I have the recipe available on my website. Link in my bio. So give it a go!
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#hmong #hmongfood #hmongcooking #grandma #love