These Vietnamese Pickles are my go-to condiment for so many Vietnamese dishes. Du Chua, which adds that pickled sour and sweet crunch to the infamous Vietnamese Banh Mi sandwich 🥪 and is used in a variety of other dishes as a condiment or garnish as well.

Tart, sharp and a little funky!

+ Jump down for my top 4 tips on making Dua Chua aka Vietnamese fermented mustard greens and how to quickly make these without the use of traditional rice water.

Dưa món is simply translated as dried vegetables preserved in fish sauce. Traditionally carrots and daikon radish are used but other popular vegetables are used like Vietnamese leeks, lotus root, kohlrabi and/or green papaya. These extra crunchy pickles are served with Vietnamese Mung Bean cakes (aka Banh Chung) during Tet / Lunar New Year.

Pickled chilies are a Vietnamese favorite and they're used to enhance flavor and add some crunchy, sweet & sour heat to many soups, fried noodles and other dishes. Click to find out how to make this crisp and tangy favorite!

Vietnamese pickled eggplants super easy to make and take about 3-4 days to ferment. You can find these round eggplants called “kermit” or white “cà pháo” at the asian markets. They can also be referred as south macrocarpon, gboma or African eggplant.

“Thai” eggplants during the summer months and they are the size of small golf balls. Traditionally the white or Kermit Eggplants are the ones that we used growing up but all I could find were the Thai variety which still turned out pretty darn nice!

Sauerkraut is super easy to make and it’s only two ingredients, cabbage and salt! I added garlic and siracha just to add a little asian kick but this recipe is perfect just plain!

Dua Gia is a classic Vietnamese pickled beansprouts and a beloved staple in any Vietnamese household. It’s a light and colorful pickle great to pair with salty meat and fish dishes. In Vietnam, it’s usually seen and served as a companion of roasted pork!