Sunday, December 13, 2009

Canh Dua Chua(Pickled Mustard Soup)

Like it or not, winter is here, blizzards are happening in the west, mounds of snow are piling up in the east, freezing temperatures here in the south, the world is coming to an end. Meanwhile, Jack Frost might be nipping at the nose, but at the HoustonWok household, it's warm, our stomachs stay full and comforting from what I call my Christmas in a bowl. The fusion of colors from the pickled mustard greens, the twice cooked pork(slightly poached/seared), the tomatos, not to mention the absolute invigorating feeling from the broth warming up your insides like a drunk chick taking a shot of patron before shaking her tail like a tailfeather. Canh Dua Chua ladies and gentlemen. If you ever tried sour soup of any sort at a Chinese restaurant and enjoyed it, this is a must try.

The equivalent of 1 pickled mustard leaf sliced
1 tomato sliced
1 shallot minced
1 tablespoon of sugar
1 teaspoons of salt
1 tablespoon of fish sauce
1 dill stem
1 chive onions sliced
2 tablespoons of cooking oil
1/2 teaspoon of msg
1/2 cup of water
A small portion of pork I used the ham cut

Slice your pork 1/4inch
Slightly poach the pork for 3 minutes/set aside
In in a sauce pot or small wok/ add 2 tablespoons of cooking oil
Toss in your Shallots and pork
At this point saute the pork until it is cooked all the way through
toss in your sliced tomatos
toss in your sliced pickled mustard greens like below

Add this point add the sugar,salt,fish sauce,msg and saute

Once the pickled mustard greens are a bit wilted, pour in 1/2 cup of water,or adjust to liking,more water = more broth.

Once the broth comes to a boil, cut and throw in your dill leafs.
The dill leaf is what brings out the aroma in this lustrous soup.
Stay warm friends,


  1. Chow and ChatterDec 13, 2009 11:26 AM
    oh wow great soup
  2. I wish it would snow already here... this week will get the lowest in temps.... it will be cold enough to snow..but will it? I wonder.

    I love mustard greens.... you can do so much with greens.. eh?
  3. noobcookDec 13, 2009 08:09 PM
    I adore mustard leafs in soup. Salty and fragrant hehe
  4. Fresh Local and BestDec 14, 2009 01:26 PM
    This is one of my favorite soups. I haven't tried it with tomatoes, but will add it the next time I make it.
  5. HoustonWokDec 14, 2009 04:42 PM
    @Chow and Chatter, oh thank you,you should try it sometime.

    @April Marie, no way still no snow in Japan?I hope it snows soon=)

    @Noobcook, it's good,i'll be making it again soon.

    @FLB oh man the tomatoes are a must in this soup.Let me know how it turns out.

    Ladies,thank you so much for stopping by,happy holidays.
  6. SelbaDec 15, 2009 04:34 PM
    I like pickled mustard, it's always refreshing :)
  7. Ravenous CoupleDec 16, 2009 05:05 PM
    this is a great fact prefer it best among the sweet and sour to add lots of dill and a chile pepper for a little kick
  8. David(Houstonwok)Dec 17, 2009 09:36 AM
    @Selba, that makes the both of us =)

    @Ravenous Couple oh yes, the chile peppers do add a big kick,lol I only add the red ones,don't know if that makes a difference vs. the green or orange colored ones.
  9. joyDec 17, 2009 01:11 PM
    So I forgot to tell you -- i cut up the banana flower and instantly became confused as to whether or not I could eat the little flower buds inside -- anyways I think I left it in the fridge too long because it tasted really bitter. I threw it out :( I am such a banana flower n00b. Any tips on how to pick a good banana flower?
  10. craniacDec 24, 2009 03:55 PM
    Merry Christmas!

    If you've got a moment, please update the link: from to

    thx, see ya
  11. Fresh Local and BestDec 24, 2009 04:57 PM
    Just popping in to wish you a Merry Christmas!
  12. prashantDec 25, 2009 08:49 AM
    love mustard greens.... you can do so much with greens.. eh?

    How to make a website
  13. tigerfishDec 27, 2009 07:58 PM
    This is a very appetizing soup.
  14. HoustonWokDec 27, 2009 09:02 PM
    @FLB Thank you same to you

    @Prashant oh yes mustard greens are great, soup,stir fry, yes they serve a multi purpose,thanks for stopping in,hope u come back.

    @Tigerfish, very,one of my favorites.
  15. divaJan 19, 2010 11:43 AM
    i think I know just how this tastes because my mum's made something very similar but she boils pork rib bones instead of pork pieces! yum yum. stay warm HoustonWok :)
  16. AnonymousFeb 10, 2010 01:25 AM
    Man, this stuff is awesome, thanks for the recipe - its about time i see someone whos not afraid in using msg - people just make such a big deal out of it. To me: "too much of anything is not good" my family has been using it for generations & only need a little bit for each dish anyway :o)
  17. dfcDec 18, 2010 12:24 AM
    Hey, how's it goin? My blog was on leave for awhile but now it's baaack at a new url:


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