Pickled Mustard Greens
ผักกาดดอง
Phak kad dong: sour, crunchy pickled greens that cut through rich curries and noodles.
Pickled mustard greens are Chinese mustard greens fermented in brine until sour and crunchy. In Thai food they are a condiment more than a vegetable: a spoonful on the side cuts through rich, fatty dishes.
| Pronunciation | pak gaat dong |
|---|---|
| Flavour | Sour, salty and crunchy, slightly sweet |
| Used in | Khao soi, nam ngiao, khao kha moo, moo hong |
| Substitute | Sauerkraut, rinsed, or quick-pickled cabbage |
How it is used
Chopped and served with khao soi and khanom jeen nam ngiao in the north; with khao kha moo (braised pork leg) and moo hong; and stir-fried with egg or pork as a simple dish of its own. In soups, it adds a gentle sourness.
Buying and preparing
Sold in vacuum packs or tins in Asian grocers, sometimes labelled sour mustard or pak gard dong. Rinse it and taste: if it is very salty, soak it in water for 10 minutes. Squeeze it dry and chop it finely.
Storing
Once opened, keep it in a sealed container in the fridge for up to two weeks.
Cook’s tipA small bowl of chopped pickled greens with a little sugar and a few drops of sesame oil turns into a quick relish for any rich braise.
More Vegetables
- Lemongrass ตะไคร้
- Galangal ข่า
- Makrut Lime มะกรูด
- Thai Basil โหระพา
- Holy Basil กะเพรา
- Bird’s Eye Chilli พริกขี้หนู
- Coriander Root รากผักชี
- Thai Eggplant มะเขือเปราะ
- Pea Eggplant มะเขือพวง
- Yard-long Beans ถั่วฝักยาว
- Morning Glory ผักบุ้ง
- Green Papaya มะละกอดิบ
- Thai Shallots หอมแดง
- Pandan Leaf ใบเตย
- Garlic กระเทียม
- Fresh Turmeric ขมิ้น
- Ginger ขิง
- Dried Red Chillies พริกแห้ง
- Mint สะระแหน่
- Sawtooth Coriander ผักชีฝรั่ง
- Coriander Leaves ผักชี
- Bean Sprouts ถั่วงอก
- Garlic Chives กุยช่าย
- Fingerroot กระชาย
- Lemon Basil แมงลัก
- Chinese Kale คะน้า
- Bamboo Shoots หน่อไม้
- Banana Blossom หัวปลี
- Cha-om ชะอม
- Stink Bean สะตอ
- Winged Bean ถั่วพู
- Water Mimosa ผักกระเฉด
- Pumpkin ฟักทอง
Recipes with Pickled Mustard Greens
Braises & Stews
Khao Kha Moo (Braised Pork Leg on Rice)
Pork leg slow-braised in soy, palm sugar and five spice until it falls apart, sliced over rice with kale, pickles and chilli vinegar.
210 min · Medium
Braises & Stews
Moo Hong (Phuket Braised Pork Belly)
Phuket’s Hokkien-style pork belly, braised in soy sauce, garlic and black pepper until dark, glossy and meltingly soft.
105 min · Easy
Noodles & Rice
Khao Soi Gai (Chiang Mai Curry Noodles)
Northern Thailand’s curry noodle soup: chicken legs in a rich coconut curry over soft egg noodles, topped with a nest of crispy fried noodles.
90 min · Medium
Noodles & Rice
Khanom Jeen Nam Ngiao (Northern Noodles in Pork & Tomato Broth)
Soft rice noodles in a spicy, tangy broth of pork ribs, tomatoes and dried chilli paste, topped with bean sprouts, cabbage, crispy garlic and lime.
120 min · Medium