Foodstuff: Thai Style Pickled Mustard Greens (Pigeon Brand)

I have featured a Chinese variety of Pickled Mustard Greens in a previous ‘Foodstuffs’ post already, but I came across a canned variety from Thailand that looked interesting and I thought you might like to see how the two compare…

The difference between the two varieties is immediately apparent from the ingredients list, as the Thai variety is primarily cured with Fish Sauce rather than salt as in the standard Chinese product. Sugar, you will note, figures quite highly. It is also interesting to note that, although the use of fish sauce makes this very much a Thai product in character, the reverse of the can lists the characters ’華南菜’, which translate as ‘Southern Chinese Vegetable’.

Appearance and Taste

This picture shows the entire contents of the can. In appearance, this product looks almost exactly the same the typical Chinese variety except that only the stems rather than the leaves are included.

The flavor of the pickle is generally very pleasant although it is marred a little by a slight metallic aftertaste. Surprisingly, there is no taste of fish sauce that I could detect and not much in the way of saltiness either. It is quite sweet, as one would expect from the quantity of sugar, and this seems to almost completely mask the sourness of fermentation that is usually present in Chinese version.

Culinary use

Essentially, one could use this in any of the ways one would use Chinese pickled mustard greens, although this one, possibly sprinkled with a little vinegar, might be nice as a condiment pickle rather than just as an ingredient in more complex dishes. Other then the uses I list in my earlier post on the Chinese variety (see above), you may also wish to take a look at a few dishes from my own kitchen which feature it:

Pork Belly with Pickled Mustard Greens

Sichuan Beef with Pickled Mustard Greens and Peanuts

Beef Shreds with Pickled Mustard Greens (酸菜炒牛肉絲)

Tomorrow, I will use the contents of the can I just opened to make a dish of steamed ribs with chili. Stay tuned for the results…


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