Prepare to transform your taste buds with a vibrant, crunchy Vietnamese pickle that's about to become your new culinary obsession! Do Chua is not just a condiment; it's a flavor explosion that brings instant brightness and zest to any meal. This simple yet magical recipe will transport you straight to the bustling street markets of Vietnam, where every bite tells a story of tradition, freshness, and incredible taste.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 cup daikon radish, julienned
- 1 cup carrot, julienned
- 1/2 cup sugar
- 1/2 cup vinegar
- 1/2 cup water
- Salt to taste
Instructions
- Wash and peel the daikon radish and carrots thoroughly to remove any dirt or impurities.
- Using a sharp knife or mandoline slicer, julienne the daikon and carrots into thin, uniform matchstick-sized strips, approximately 2-3 inches long and 1/8 inch thick.
- Place the julienned daikon and carrots in a clean, sterilized glass jar or container with a tight-fitting lid.
- In a separate mixing bowl, combine the sugar, vinegar, water, and a pinch of salt. Stir until the sugar completely dissolves.
- Pour the pickling liquid over the julienned vegetables, ensuring they are completely submerged.
- Gently press down on the vegetables to remove any air bubbles and ensure even pickling.
- Cover the container with a lid and let it sit at room temperature for about 30 minutes to allow initial marination.
- Transfer the pickled vegetables to the refrigerator and let them pickle for at least 1 hour, preferably overnight, to develop full flavor.
- Before serving, drain excess pickling liquid and serve as a condiment or side dish.
- Do Chua can be stored in the refrigerator for up to 2 weeks, maintaining its crisp texture and tangy flavor.
Tips
- Uniform Cutting: Use a sharp mandoline or careful knife skills to ensure your daikon and carrots are cut to the same size for even pickling and consistent texture.
- Sterilization Matters: Always use clean, sterilized jars to prevent unwanted bacterial growth and ensure your pickles stay fresh longer.
- Balance Your Brine: The magic is in the ratio of sugar, vinegar, and water. Taste and adjust to your preference, but maintain the basic proportions.
- Patience is Key: While you can eat Do Chua after an hour, letting it pickle overnight will develop a more complex, deeper flavor profile.
- Temperature Control: Store in the refrigerator to maintain crispness and extend shelf life up to 2 weeks.
- Versatility Hack: Use these pickles as a topping for banh mi, a side for grilled meats, or a zesty addition to salads and rice bowls.
Nutrition Facts
Calories: 114kcal
Carbohydrates: 29g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
