John Washington
Vietnamese Daikon and Carrot Pickles (Đồ Chua) – A Tangy and Crunchy Delight for Banh Mi and More
Đồ Chua is a traditional Vietnamese pickle made from daikon radish and carrots. This tangy, crunchy delight is an essential ingredient in many Vietnamese dishes, especially the iconic Banh Mi sandwich. These quick pickles are easy to make and add a refreshing zing to any meal.
Ingredients:
– 1 large daikon radish, peeled and julienned
– 2 large carrots, peeled and julienned
– 1 cup white vinegar
– 1 cup water
– 1/2 cup granulated sugar
– 1 tbsp salt
Instructions:
1. Prepare the Vegetables:
– Peel and julienne both the daikon radish and carrots. Aim for uniform sticks about 2-3 inches long to ensure even pickling.
2. Salt the Vegetables:
– Place the julienned vegetables into a large bowl. Sprinkle the salt over them and mix well.
– Let them sit for about 10-15 minutes. This process helps remove excess moisture, ensuring the pickles remain crunchy.
3. Rinse and Drain:
– After the vegetables have rested, rinse them thoroughly under cold water to remove the excess salt.
– Drain them well, either using a colander or patting them dry with a clean kitchen towel.
4. Prepare the Pickling Liquid:
– In a medium saucepan, combine the white vinegar, water, and sugar. Heat the mixture over medium heat, stirring until the sugar has completely dissolved.
– Remove from heat and let it cool to room temperature.
5. Combine and Pickle:
– Place the prepared daikon and carrots into a jar or a container with a tight-fitting lid.
– Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.
– Seal the jar or container and give it a gentle shake to distribute the liquid.
6. Wait and Enjoy:
– Allow the pickles to sit at room temperature for about 1 hour before transferring them to the refrigerator.
– The pickles can be enjoyed as soon as 24 hours after pickling but develop a more profound flavor after 48 hours.
– They can be stored in the refrigerator for up to 2 weeks.
Đồ Chua’s tangy and slightly sweet flavor pairs wonderfully with various dishes. Add them to your Banh Mi, salads, or serve as a side condiment to enhance your meals with a burst of Vietnamese-inspired freshness.
