Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, do chua (vietnamese pickled carrot & radish). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
If you've had Vietnamese food, you've probably at some point caught a whiff of these pungent pickles. Đồ chua literally means "pickled stuff." Weird right? It makes no sense to have such a generalized name because the vegetables in it don't change-it's always carrots and daikon. But anyways, like pickles in other cuisine, they go well with salty or fatty foods.
Do Chua (Vietnamese Pickled Carrot & Radish) is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Do Chua (Vietnamese Pickled Carrot & Radish) is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook do chua (vietnamese pickled carrot & radish) using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Do Chua (Vietnamese Pickled Carrot & Radish):
- Make ready 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
How to deal with stinky pickled daikon If the daikon develops a strong/stinky odor in the jar, it has not gone bad. Leave the room, if you must. But I know them just as do chua and eat them with rice, noodles and spring rolls. Chose your favorite dish and these wonderful Vietnamese carrots and daikon pickles will enhance any meal that needs that fresh, salty.
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.
Also called Do Chua, pickled vegetables can be served immediately using the quick pickle process. A jar of do chua ("sour stuff") adds color, crunch, and tang to banh mi. Daikon is classic but can be swapped out for purple turnips or slices of more-colorful radishes. It tastes quite similar to what you've had in a down-home Vietnamese restaurant, and that's what I like most about it. Vietnamese Pickled Carrots (Đồ Chua) - Naturally Fermented Fermented vegetables are also known as lacto-fermented vegetables.
So that is going to wrap it up with this special food do chua (vietnamese pickled carrot & radish) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
