Do Chua

Name: Do Chua
Yield: 4
Cuisine: Vietnam
Ingredients: Carrots, julienned — 2; Daikon radish, julienned — 1; Salt — 1 tsp; Sugar — 150 g (3/4 cup); Rice vinegar — 250 ml (1 cup); Warm water — 250 ml (1 cup)

The Quirky Foodster Team

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Servings

Ingredients

Carrots, julienned — 2
Daikon radish, julienned — 1
Salt — 1 tsp
Sugar — 150 g (3/4 cup)
Rice vinegar — 250 ml (1 cup)
Warm water — 250 ml (1 cup)

Method

Place the julienned carrot and daikon in a bowl, sprinkle with salt, and let sit for 10-15 minutes to draw out excess moisture.
Rinse briefly and squeeze out any excess liquid.
In a separate bowl, dissolve the sugar in the warm water and rice vinegar, stirring until fully dissolved.
Pack the carrot and daikon into a clean glass jar and pour over the pickling liquid, ensuring the vegetables are fully submerged.
Let sit at room temperature for at least 1 hour, or refrigerate for a few hours for the best flavour, before using.

Introduction: Do chua is a bright, tangy quick pickle of carrot and daikon radish, an essential component of banh mi sandwiches and a common accompaniment to grilled meats across Vietnam, offering a crisp, palate-cleansing contrast to richer dishes.

Cultural Background: Do chua is a bright, tangy quick pickle of carrot and daikon radish, an essential component of banh mi sandwiches and a common accompaniment to grilled meats across Vietnam, offering a crisp, palate-cleansing contrast to richer dishes.

Tips: Salting the vegetables briefly first helps draw out excess water, keeping the pickle crisp rather than watery. Julienne the vegetables finely and evenly for the best texture. This pickle keeps well, so make a larger batch to have on hand for sandwiches and sides.

Variations: Add a few slices of fresh chilli to the pickling liquid for a spicy version. Use a mix of carrot and daikon with a little thinly sliced cucumber for variation. Adjust the sugar and vinegar ratio to taste. Naturally vegan as written; no conversion needed.

Storage: Refrigerate in a covered jar for up to 3 weeks.

Reheating: Not applicable — this is a cold pickle and is not reheated.

FAQs:

Q: How long does this pickle keep?

A: Refrigerated in a sealed jar, it keeps well for up to 3 weeks, with the flavour developing further over time.

Q: What is this pickle traditionally used for?

A: It's an essential component of banh mi sandwiches and a popular side to grilled meats and noodle dishes.

Q: Can I use just carrot or just daikon?

A: Yes, though the traditional combination offers a nice balance of colour, flavour and texture.