glass bowl filled Vietnamese pickles with julienned slivers of daikon radish and orange carrots
|

Vietnamese Pickles (Do Chua)

Ribbons of daikon radish and carrots pickled in a tangy and subtly sweet brine. Vietnamese pickles may be found in rice, noodles, sandwiches, or broths for dipping. It may be thrown together very quickly and made in large batches.

glass bowl filled with julienned slivers of daikon radish and orange carrots

Why This Works

In many cuisines, pickles are an essential part of every meal. Pickling is a technique that preserves perishable food for extended periods of time. Pickles are also a brilliant way of adding texture and flavor to dishes.

What are Vietnamese pickles?

Pickled carrots and daikon were historically invented as an economical substitute for French cornichons, pickled miniature cucumbers, which used to be a luxury product. Do Chua is kind of a non-recipe. Once you make it enough, it’s a relatively easy recipe to eyeball and adjust to your liking. I personally prefer a higher composition of daikon than carrots.

The Vietnamese also use other varieties of pickled vegetables such as beets, garlic, mango, green papaya, and cabbage. Vietnamese pickles are versatile. They are used in rice, noodles, sandwiches, or broths for dipping.

How are Vietnamese pickles made?

Depending on the region, raw vegetables may be either shaved or julienned. The thinner the vegetable, the faster it pickles. The most efficient way to prep vegetables for pickling is to use a julienne vegetable peeler. Invest in a quality one to prevent injuries! The pickling juice may be reused up to 3x before discarding.

What is daikon?

Daikon is a root vegetable that is also known as winter radish. It is in the radish family and resembles a jumbo white carrot. Daikon may be served raw or cooked. They have a less peppery flavor compared to red radishes.

How to choose daikon?

Daikons generally grow in a long oblong shape but may vary in appearance. Opt for daikon that is very firm and smooth. The easiest daikons to peel are thick and straight.

glass bowl filled Vietnamese pickles with julienned slivers of daikon radish and orange carrots
glass bowl filled with julienned slivers of daikon radish and orange carrots

Vietnamese Pickles (Do Chua)

Tangy, subtly sweet, and crunchy ribbons of daikon radish and carrot slaw.
Cook Time 10 mins
Resting Time 2 hrs
Course Side Dish
Cuisine Asian, Vietnamese
Servings 6

Ingredients
  

  • 1 lb carrots peeled, shredded
  • 1 large daikon peeled, shredded
  • 1/2 cup white vinegar
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt

Instructions
 

  • Prep | Using a brush or your bare hands, vigorously scrub the vegetables until running water until the visible dirt is rinsed off. Set one vegetable at a time on a cutting board and peel the skin off with a vegetable peeler. Discard all of the scraps. Using a vegetable shredder, shred the veggies. Place the julienned vegetables in a bowl.
  • Slaw | Add in the vinegar, sugar, and sea salt. Using tongs mix well. Refrigerate for at least two hours before serving!
Keyword asian food, asian food recipes, carrots, daikon, easy asian recipes, easy pickles recipe, easy recipe, easy recipe ideas, easy recipes, pickles, pickling, side dish, vegan recipes, vegetarian recipes, vietnamese food, vietnamese pickles, vietnamese recipe, vietnamese salad

Similar Posts

Leave a Reply