Who would have thought that the combination of fish sauce and pickles could create such a divine pairing known as Dưa Món?! This side dish brings back so many cherished childhood memories for me. Growing up, I only had this dish during Lunar New Year, or Tết, and as a kid, Tết was my absolute favorite holiday! We didn’t have much money, so I never got an allowance, but the one time a year I did receive money was through the little lucky red envelopes to celebrate the new year. That, paired with all the incredible food we enjoyed with family and friends, made those moments some of the most treasured times of my life.
Dủa mòn is a medley of julienned or sliced vegetables—commonly carrots, daikon radish, or green papaya — pickled in a sweet and tangy brine. The vegetables are left to ferment briefly, resulting in a crisp, flavorful side dish that brightens up rich and savory mains.
Traditionally, dủa mòn is paired with dishes like bánh chưng and bánh tết (sticky rice cakes filled with pork and mung bean) or thịt kho tàu (braised pork belly and eggs). These dishes are often heavy, so the pickled vegetables cut through the richness, offering a refreshing contrast. The crunch and tang of đủa mòn act as a palate cleanser, making it indispensable during celebratory feasts.
In Vietnamese culture, Tết is a time to honor ancestors, reunite with loved ones, and look forward to new beginnings. The dishes served during this time are chosen not only for their flavors but also for their symbolism.
Complementing Tết Staples: Rich dishes like bánh tết and thịt kho are integral to Tết feasts, and dưa món provides the perfect counterpoint. Its acidity refreshes the palate, ensuring that the flavors of the celebration remain vibrant and satisfying.
Harmony and Balance: The interplay of sour, sweet, and salty in dưa món represents harmony and balance—values that families strive to carry into the new year.
Preservation and Longevity: The pickling process reflects the idea of preservation, a reminder to cherish and hold onto the good moments of the past year while moving forward.
The traditional method of dehydrating veggies involves leaving them in the sun for a few days. However, Seattle’s cold and wet climate makes that impractical for me. Although a standalone dehydrator is ideal, it’s not practical in my small apartment with limited space.
In my household, I find the easiest method is to preheat the oven to its lowest setting—mine is 170 degrees—place the veggies on a wire rack, and let them dry in the oven for 3-4 hours. Once they’re properly dehydrated, add them to a sterilized jar with the pickling liquid, and in one or two days, you will have the perfect fish sauce pickles. These pickles will be good in your fridge for 6-8 months!
If you like this recipe, make sure you check out my other Lunar New Year Recipes!
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How long do the pickled daikon and carrot last in the refrigerator?
Sorry, I have just reviewed your pickled daikon and carrot video and got my answer. Thank you.
It's good but a bit salty. Next rime I'll use less fish sauce than listed in the recipe.
Hi Tintin, completely understand! The dish itself is inherently on the saltier side to begin with, but my preferences may be different from yours. I hope that the recipe taught you the foundation on how to make it, and you'll be able to adjust to your own preferences in the future. Happy new year!