Best 2 Vietnamese Pickled Carrots And Daikon Radish Recipes
Vietnamese pickled carrots and daikon radish, also known as Do Chua or Carrot and Daikon Pickled, is a popular Vietnamese side dish made with julienned carrots, daikon radish, and a tangy, sweet-and-sour pickling solution. This simple yet flavorful dish is often served as an accompaniment to Vietnamese meals, such as rice dishes, spring rolls, or grilled meats. The pickling process not only preserves the vegetables but also infuses them with a delightful combination of tangy, spicy, and aromatic flavors. Do Chua is a vibrant and refreshing dish that adds a pop of color and a burst of flavor to any meal.
Here are our top 2 tried and tested recipes!
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
VIETNAMESE PICKLED CARROTS AND DAIKON RADISH
Make and share this Vietnamese Pickled Carrots and Daikon Radish recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
- Place the carrots and radish in a container and cover with the pickling liquid.
- Let pickle for at least and hour and store in the fridge for up to a week.
Tips:
- Choose the right vegetables: For the best results, use fresh, crisp carrots and daikon radish. Avoid vegetables that are wilted or have blemishes.
- Cut the vegetables into even-sized pieces: This will help them pickle evenly. If the pieces are too large, they will take longer to pickle and may not be as tender.
- Use a clean jar: Make sure the jar you are using to pickle the vegetables is clean and sterilized. This will help to prevent the growth of bacteria.
- Cover the vegetables completely with the pickling liquid: This will help to ensure that the vegetables are evenly pickled.
- Store the pickled vegetables in a cool, dark place: This will help to preserve their flavor and texture.
Conclusion:
Vietnamese pickled carrots and daikon radish are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you are looking for a healthy and flavorful way to add some crunch to your next meal, give this recipe a try.
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