Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!

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!

Nuoc Mam Gung is a Vietnamese Ginger Fish Sauce that’s salty, fishy, sweet, with a little sour and spicyy zing. It’s a traditional Vietnamese dipping sauce typically used for meats cooked on the plainer side like poached duck or chicken.