Recipe: Perfect Do Chua (Vietnamese Pickled Carrot & Radish)

Recipe: Perfect Do Chua (Vietnamese Pickled Carrot & Radish) Delicious, fresh and tasty.

Do Chua (Vietnamese Pickled Carrot & Radish). 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.

I really wanted Vietnamese sandwiches (Banh Mi) and had no pickled daikon and carrot (Do Chua).

Vietnamese Pickled Carrots and Daikon - Đồ chua.

Easy and Delicious Vietnamese Pickled Daikon & Carrots.

You can have Do Chua (Vietnamese Pickled Carrot & Radish) using 5 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Do Chua (Vietnamese Pickled Carrot & Radish)

1. You need 1 of medium carrot peeled and cut into matchsticks.

2. You need 2/3 cups of daikon matchsticks or regular red radishes cut into 1/8-inch thick discs.

3. Prepare 1/4 cup of white vinegar.

4. It’s 1.5 Tablespoons of sugar.

5. You need 1/2 teaspoon of 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.

Do Chua (Vietnamese Pickled Carrot & Radish) instructions

1. Combine all ingredients, mix thoroughly, and let pickle for 30 minutes before eating. These will last for a few weeks in the fridge..

2. Its 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.