Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Have you always wondered how to make vietnamese pickled carrots and radish or Đồ Chua that you see in banh michigan sandwiches ? Look no far. I got you. This bright and delectable pickled vegetable recipe can be made in less than 10 minutes and stay fresh in the refrigerator for weeks !

Do you have that one thing that you constantly have to have stocked in the refrigerator always ? I constantly have to have a clash of Vietnamese pickled carrots and radish ( Đồ Chua ) in the refrigerator always. I besides have a giant bag of frozen egg rolls in my deep-freeze in character of hunger emergencies and it comes in handy to have these pickled vegetables ready for a quick meal with some vermicelli noodles. Growing up, this was the one serve I always had to help my ma make about every workweek. This recipe is everlastingly engraved in my genius and it should be in your recipe arsenal vitamin a well if you love vietnamese food or pickled vegetables in general .

What is Đồ Chua?

Đồ Chua consists of pickle carrots and radish. It literally translates to “ pickled thrust. ” It has a slenderly angelic, salty, and sour taste that pairs perfectly with deep, fatso, salty dishes. It is made with six dim-witted ingredients—1. Carrots, 2. Daikon, 3. Salt, 4. Sugar, 5. Distilled White Vinegar and 6. Water. It is most normally seen in vietnamese banh mi sandwiches but is besides used in a bunch of other vietnamese dishes american samoa well.

What do you eat these Vietnamese pickled carrots and daikon with?

You can most normally find these Vietnamese pickled carrots and radish in banh myocardial infarction sandwiches or my own spin on banh mi hotdogs. You can besides find them paired with vietnamese egg rolls and grilled meats like in a popular vietnamese serve bún thịt nướng, or vietnamese lemongrass grilled pork barrel noodles. typically, these pickled vegetables pair best with salty, fatso foods and grill meats .

Kitchen Equipment For This Recipe

• Vegetable peeler: you will need a vegetable stripper to peel the carrot and daikon.
• Korean Julienne Grater: I’ve been looking for the correct texture for my carrot and daikon for ever. I’ve used everything and the best grater I’ve found is the korean carrot grater. It is sharp, efficient and slices the vegetables to the correct thickness.
• Mason Jars or Pickling Jars: this recipe can be quite pungent and will odorize your other food in the refrigerator unless it is airtight. Mason jars will seal in the flavor and pickle the vegetables to perfection.

Ingredients For This Recipe

This vietnamese pickle carrots and radish recipe only calls for six elementary ingredients half of which are pantry staples you probably already have in your home .

• Carrots: the carrots add the pop of orange color and added crunch.
• Daikon: also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot which pairs perfectly with carrots in this recipe. You can find daikon in the vegetable section of your local Asian grocery market.
• Salt: the salt balances out the sugar and white vinegar.
• Granulated Sugar: the sugar aids in softening the acidity in the white vinegar making it more palatable.
• Distilled White Vinegar: distilled white vinegar is the main ingredient used to pickle the vegetables which give it that sour taste.
• Water: the water dilutes the vinegar and sugar for a less pungent taste.

How to Make This Recipe

This recipe is fabulously simple to make and you can make it in majority for meal prepping or big events. All you will need to do is peel and julienne the vegetables, mix the pickle juice and combining ! Easy as 1, 2, 3 .

1. Prepare the vegetables. Peel and julienne the carrots and daikon into thin sticks.

2. Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolves.

3. Pickle the vegetables. In a pickling jar, add the shredded carrots and daikon until ¾ full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.

Tips For This Recipe

• Use mason jars for storage. I found that my favorite pickling jar are mason jars. They are cheap, durable, airtight and so easy to use and clean. They keep my Đồ Chua fresh for up to 1 month.
• Use a Korean Vegetable grater. I’ve used so many different types of mandolines, peelers, and graters and the korean graters have always been the sharpest, most efficient, cheapest and simply the best. You can not go wrong.
• You can double or triple the recipe as you please! This recipe will make a pretty large amount of pickled vegetables but if you are anticipating needing more you can simply double or triple the recipe.
• You can alter the ratio of carrot to daikon. I prefer to have an equal ratio of carrot to daikon. But you can always add more carrot and less daikon or vice versa.

Storage Instructions

You can store these Vietnamese pickled carrots and radish in an airtight jolt or container in the refrigerator for up to 1 month .

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Vietnamese Pickled Carrots and Daikon (Đồ Chua)

5

from 1 vote

Have you ever wondered how to make Đồ Chua or Vietnamese pickled daikon and carrot that you see in banh mi sandwiches? Look no further. I got you. This bright and delicious pickled vegetable recipe can be made in less than 10 minutes and stay fresh in the refrigerator for weeks!

Prep Time:

10

mins

Total Time:

10

mins

Servings:

10

servings

Author:

Takes Two Eggs

Ingredients

• ▢

  2 bombastic Carrots ½ pound

• ▢

  1 big Daikon ½ pound

• ▢

  1 teaspoon 5g salt

• ▢

  ½ cup + 2 tsp

  Read more: Bánh mì baguette đặc trưng của nền ẩm thực Pháp – YummyDay

  120g boodle

• ▢

  1 ¼ cup 315 g distilled ashen vinegar

• ▢

  1 cup 250g water

Instructions

• Prepare the vegetables. Peel and julienne the carrots and radish into thin sticks .
• Mix the pickling juice. In a mix bowl, mix together the salt, sugar, distilled egg white vinegar, and lukewarm urine. Mix until the sugar and salt dissolve .
• Pickle the vegetables. In a pickle jar, add the chopped carrots and radish until ¾ full. decant in the vinegar desegregate until the carrots and daikon are completely covered in the fluent. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator .

Notes

Use mason jars for storage. I found that my favorite pickling jars are mason jars. They are cheap, durable, airtight and so easy to use and clean. They keep my Đồ Chua fresh for up to 1 month.

Use a Korean Vegetable grater. I’ve used so many different types of mandolines, peelers, and graters and the Korean ones have always been the sharpest, most efficient, cheapest, and simply the best. You can not go wrong.

You can double or triple the recipe as you please! This recipe will make a pretty large amount of pickled vegetables but if you are anticipating needing more you can simply double or triple the recipe.

You can alter the ratio of carrot to daikon. I prefer to have an equal ratio of carrot to daikon. But you can always add more carrots and less daikon or vice versa.

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Nutrition

Serving:

1

g

|

Calories:

10

kcal

|

Carbohydrates:

2

g

|

Sodium:

10

mg

|

Fiber:

1

g

|

Sugar:

1

g

Calories:

10

kcal

source : http://heyreviewfood.com
Category : VIETNAM FOOD