Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, do chua (vietnamese pickled carrot & radish). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Do Chua (Vietnamese Pickled Carrot & Radish) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Do Chua (Vietnamese Pickled Carrot & Radish) is something which I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook 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):
- Prepare 1 medium carrot peeled and cut into matchsticks
- Get 2/3 cups daikon matchsticks or regular red radishes cut into 1/8-inch thick discs
- Take 1/4 cup white vinegar
- Get 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.
Instructions 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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