Đồ chua - Pickled Carrot & Daikon
Đồ chua is the sweet and sour Pickled Carrots and Daikon that are frequently used in the spring rolls. If you are a fan of the Vietnamese banh mi sandwich you have seen do chua as the vegetables in the banh mi. Other Vietnamese dishes that have do chua are the Noodle bowl (bun), Banh Xeo (savory crepe), Broken rice dishes (Com Tam) and many more. The root vegetables are cut (julienne), picked, and can be eaten almost immediately, however they taste much better after few days in the refrigerator. I have seen many variations of the do chua recipe. My mom made her do chua a bit more sweet and sour than mine. I use the 3.2.1 ratio for the vinegar water (3 parts water, 2 parts vinegar and 1 part sugar). This recipe is less sweet compared to my Mom’s. The amount of sugar is a matter of preference, and less amount of sugar will make the vegetables last longer in the fridge. Adjust the vinegar water ratio to your taste. No need to cook the vinegar water. Just mix and pour over the vegetables.
INGREDIENTS
2 Carrots (peeled and julienne cut)
1 large Daikon (peeled and julienne cut)
1/4 cup Sugar
1/2 cup White Vinegar
3/4 cup Water
3 tsp Kosher Salt
INSTRUCTIONS
Peel and julienne the vegetables. Use a mandolin slicer, if you have one for more uniform cuts. I am cutting the vegetables manually using a salad chopping knife to give the vegetables a wavy cut look.
Sprinkle salt over the vegetables and toss to extract the moisture.
Rinse the vegetables to get rid of the salt and let the vegetables dry. I let the vegetables sit in the colander for 15 minutes but if you have time you should let that sit out longer. In the meantime, make the vinegar water.
Pour the sugar and vinegar into a large measuring cup and mix until the sugar is dissolved; add water and mix.
Transfer the carrots and daikon into sterilized mason jars or cleaned recyclable jar. All the ingredients that I am using fit perfectly into a 28 OZ jar.
Pour the vinegar water over the vegetables and close the lid.
Store the pickled jar in the fridge for 1-2 days before eating. Can stay in the fridge for up to 4 weeks.
Affiliated links:
Salad Chopping knife - https://amzn.to/3i4OEHA
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