Do Chua, or Vietnamese pickled daikon and carrots, is a vibrant and refreshing condiment that adds a delightful crunch and tangy zest to countless Vietnamese dishes. Its simple yet incredibly flavorful profile comes from a harmonious blend of vinegar, sugar, salt, and spices, transforming humble daikon radish and carrots into a culinary masterpiece. This bright, slightly sweet, and subtly spicy pickle is more than just a side dish; it's a crucial element that elevates the overall experience of numerous Vietnamese meals, from banh mi sandwiches to grilled meats and fresh spring rolls. Its versatility and ease of preparation make it a beloved staple in Vietnamese cuisine, and a welcome addition to any table.
The process of making Do Chua is surprisingly straightforward, requiring only readily available ingredients and a short wait time for the pickling process to complete. Ready to embark on a culinary journey and create your own batch of this delicious Vietnamese condiment? Let's dive into the step-by-step instructions below!
Tools Needed
- oxo julienne peeler
- knife (optional)
- colander or strainer
- napkin
- large sterile jar(s)
Ingredients
- daikon radish: Slightly over half a pound (250 grams)
- carrots: About 250 grams
- salt: 1 tablespoon
- sugar: ½ cup
- boiling water: ½ cup
- vinegar: ½ cup
- room temperature water: 1 cup (or more, as needed)
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Cut off the ends of the carrots and daikon radish. Peel the skin off both root vegetables using a peeler.
- Use a julienne peeler to julienne both the daikon radish and carrots into matchsticks. (Wear gloves if desired, as the peeler is sharp). Aim for about 250 grams each.
- Sprinkle the julienned vegetables with 1 tablespoon of salt and toss to coat. Let them sit for 10 minutes to remove odor and excess water.
- Rinse the vegetables thoroughly under cold water to remove the salt. Drain well and squeeze out excess water with a napkin.
Step 2. Make the Pickling Solution
- In a separate bowl, combine ½ cup of sugar with ½ cup of boiling water and mix until the sugar dissolves. Add ½ cup of vinegar and mix again.
Step 3. Combine and Pickle
- Pack the daikon and carrots into a large sterile jar (or jars). Pour in the pickling solution and add room temperature water until the vegetables are fully submerged.
Step 4. Refrigerate and Serve
- Close the jar(s) tightly and refrigerate for at least 3-5 days for optimal flavor.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- You can adjust the amount of sugar and vinegar to your liking for a sweeter or more sour pickle.
- If you don’t have a julienne peeler, you can manually cut the vegetables into strips using a knife. This will take longer.
- Be careful when using the julienne peeler, especially as the vegetables get smaller.
Nutrition
- N/A
FAQs
1. How long does it take to make Do Chua?
The pickling time is typically 4-6 hours at room temperature, or overnight in the refrigerator for a milder flavor. Prep time is about 15 minutes.
2. Can I use different types of vinegar?
White distilled vinegar is traditional, but rice vinegar can also be used for a slightly sweeter taste. Avoid using balsamic or other flavored vinegars.
3. How long can I store Do Chua?
Stored properly in an airtight container in the refrigerator, Do Chua will last for 2-3 weeks.
With its bright flavors and satisfying crunch, your homemade Do Chua is ready to elevate your Vietnamese dishes. Enjoy this versatile condiment with banh mi, spring rolls, or any savory meal that could benefit from a tangy kick. Now go forth and enjoy the fruits (or rather, vegetables!) of your labor!