Not much to say about xi muoi (Vietnamese preserved plums). I used to treat them like candy, sucking on the puckering sour-sweetness until every last bit of flavor was extracted. Then I kept sucking on the seed until every last bit of flavor was gone from that too.
Cooking with them, however, I know of two uses: as a drink or as a plummy sweet and sour sauce. The flavor is so distinct that there really is no other substitute.
These preserved plums are already dried out so you can leave them in your pantry almost indefinitely. They normally are brown, the ones I have are obviously dyed red. I wanted a bit of color for the sweet and sour sauce, you see.
My xi muoi recipes:
Soda Xi Muoi (Vietnamese Preserved Plum Drink)
Suon Kho Xi Muoi (Vietnamese Braised Pork Chops with Preserved Plums)
An explanation of guides, how-tos, and ingredients can be found in Peek in My Kitchen.
1 year ago today, Scandinavian goodies at IKEA - Covina.
2 years ago today, persimmons.
3 years ago today, Korean barbecue on a rock slab and kimchee fried rice at Seol Ak San - Stanton.