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We hope you got insight from reading it, now let’s go back to do chua (vietnamese pickled carrot & radish) recipe. You can have do chua (vietnamese pickled carrot & radish) using 5 ingredients and 2 steps. Here is how you do it.
The ingredients needed to make Do Chua (Vietnamese Pickled Carrot & Radish):
- Take 1 medium carrot peeled and cut into matchsticks
- Prepare 2/3 cups daikon matchsticks or regular red radishes cut into 1/8-inch thick discs
- Get 1/4 cup white vinegar
- Use 1.5 Tablespoons sugar
- Get 1/2 teaspoon salt
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.
Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. These Vietnamese carrot daikon pickles or (do chua) are most well known for making appearances in Vietnamese banh mi sandwiches. 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. How to deal with stinky pickled daikon If the daikon develops a strong/stinky odor in the jar, it has not gone bad.
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