Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, do chua (vietnamese pickled carrot & radish). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua). Paulina says: Definetely love it in Banh Mi! 🙂. Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes.
Do Chua (Vietnamese Pickled Carrot & Radish) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Do Chua (Vietnamese Pickled Carrot & Radish) is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have do chua (vietnamese pickled carrot & radish) using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Do Chua (Vietnamese Pickled Carrot & Radish):
- Make ready 1 medium carrot peeled and cut into matchsticks
- Make ready 2/3 cups daikon matchsticks or regular red radishes cut into 1/8-inch thick discs
- Make ready 1/4 cup white vinegar
- Prepare 1.5 Tablespoons sugar
- Take 1/2 teaspoon salt
This Vietnamese daikon and carrot pickle is sold in bulk at Vietnamese-American markets (check the produce section) and in Vietnam, sold by wet market vendors in small plastic bags. I prefer to make my own and on a regular basis I replenish my ever dwindling supply of do chua. Pickled carrots and daikon are a signature addition to Vietnamese dishes. Their bright brine adds a splash of colour to the deep spices and flavours of Vietnamese proteins, while the crunch adds depth and texture to the otherwise soft or dry aspects of something like a banh mi sandwich.
Steps to make Do Chua (Vietnamese Pickled Carrot & Radish):
- Combine all ingredients, mix thoroughly, and let pickle for 30 minutes before eating. These will last for a few weeks in the fridge.
- It's also delicious if you add a dollop of sriracha, chili garlic or sambal to it. Here, I omitted the carrots, added more daikon, and mixed in a dollop of sambal oelek.
Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Pack vegetables into a quart-sized mason jar. Do Chua is a staple condiment in Vietnamese cuisine. I'm never a fan of salty sour pickles, but if you give me sweet and sour pickles, like this do chua, I absolutely love them.
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