Best 3 Vietnamese Daikon Carrot Pickle Recipes
If you're looking for a delicious and refreshing way to add some flavor to your meals, Vietnamese Daikon Carrot Pickle is the perfect recipe for you. This traditional Vietnamese dish is made with fresh daikon radish and carrots that are pickled in a flavorful vinegar solution. The result is a crunchy, tangy, and slightly sweet pickle that can be used as a condiment, side dish, or even as a quick snack. In this article, we'll provide you with the best recipe for Vietnamese Daikon Carrot Pickle, ensuring that you can create this delightful dish in the comfort of your own home.
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VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)
The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!
Provided by Huy Vu
Categories Sides
Time P3DT20m
Number Of Ingredients 7
Steps:
- Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
- In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
- Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
- Add to jars, filling almost to the top.
Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
CARROT DAIKON PICKLE
This condiment is delicious on it's own, and wonderful to serve with any Vietnamese dish. It's essential on a Vietnamese sandwich (banh mi). The recipe is from The Steamy Kitchen Cookbook by Jaden Hair.
Provided by PanNan
Categories Vegetable
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and let rest for 30 minutes before use.
- To store any leftovers, add an additional 1/4 cup rice vinegar to cover the vegetables, stir and store in a glass jar or covered plastic container for up to 1 month.
Nutrition Facts : Calories 11.7, Sodium 28.9, Carbohydrate 2.9, Fiber 0.4, Sugar 2.2, Protein 0.1
Tips:
- For a more authentic Vietnamese flavor, use Vietnamese daikon and carrots. If you can't find them, you can substitute regular daikon and carrots.
- Make sure to use fresh daikon and carrots. Older vegetables will not pickle as well.
- Cut the daikon and carrots into thin strips. This will help them pickle more evenly.
- Use a clean jar or container to store the pickles. This will help to prevent contamination.
- Store the pickles in a cool, dark place. This will help them to last longer.
- The pickles will be ready to eat in about 3 days. However, they will continue to improve in flavor over time.
Conclusion:
Vietnamese daikon and carrot pickle is a delicious and easy-to-make recipe. It is a great way to use up fresh daikon and carrots, and it is also a healthy and flavorful addition to any meal. The pickles can be used as a side dish, a condiment, or even as a snack. They are also a great way to add some Vietnamese flavor to your cooking.
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