Đồ Chua | Vietnamese Pickled Carrots & Daikon (Radish)
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Prep Time
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Vietnamese
Đồ Chua | Vietnamese Pickled Carrots & Daikon (Radish)
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Đồ Chua (Vietnamese Pickled Carrot & Daikon) is a well-loved accompaniment for various Vietnamese savory dishes. In this blog post, I will guide you how to prepare Đồ Chua with an easily memorable ingredient ratio and the simplest, yet flavor-centric, approach.
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Ingredients
- 1 lb daikon (450g)
- 0.7 lbs carrot (320g)
- 1.5 cup water (375ml)
- 1.5 cup sugar (375ml)
- 1.5 cup rice vinegar 375ml, 5% acidity
Instructions
Simple way
- Begin by peeling the carrots and daikon.
- Next, julienne the vegetables to your desired size. You can use a mandolin slicer, a vegetable shredder, or by manually cutting them into thin strips. Maintain some thickness in the strips for a satisfying crunch.
- Prepare the vinegar solution by combining vinegar, sugar, and water.
- Transfer the prepared vegetables into a jar or container, then pour in the brine, ensuring all the vegetables are fully submerged.
- Finally, refrigerate the pickles for about 8 hours before enjoying.
Express Đồ Chua (ideal for a small batch)
- Toss the julienned vegetables with a small pinch of salt for 15 minutes (1/2 tsp salt for 1.1 lbs / 500g of carrots and daikon). Then, rinse them thoroughly and gently squeeze to eliminate excess moisture.
- In a saucepan, mix together water, vinegar, and sugar, ensuring there's sufficient liquid to submerge all the vegetables. Heat the brine to about 160°F (70°C), stirring thoroughly until the sugar is completely dissolved.
- Pour the brine over the prepared vegetables. After a 20-minute wait, your quick Đồ Chua will be ready to enjoy with a variety of Vietnamese dishes.
Notes
- Substitutes:
- Helpful Tips:
- When using a mandolin slicer or vegetable shredder, be cautious because they can be quite sharp. It's a good idea to wear a cut-resistant glove during this process.
- If daikon is unavailable, you can replace it with kohlrabi or green papaya.
- This brine can also be employed with a variety of other vegetables, including cucumber, cauliflower, broccoli (both the buds and stems), and morning glory / water spinach (rau muống).
- For the brine, all rice vinegar, apple cider vinegar, and distilled vinegar work well.
- If you intend to keep Đồ Chua for a long time, don't forget to sterilize the containers.
- Sprinkling a bit of salt on the veggies before brining can help lessen the strong smell of daikon, but it won't make a big difference.
- Don't leave the pickles at room temperature as your pickels will become overly sour.
- When using a mandolin slicer or vegetable shredder, be cautious because they can be quite sharp. It's a good idea to wear a cut-resistant glove during this process.
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