Description
Đồ Chua is a Vietnamese pickled mix of daikon and carrots, known for its crisp texture and sweet-tangy flavor, commonly served in dishes like bánh mì and bún thịt nướng (vermicelli noodle bowls).
Ingredients
Units
Scale
- 1/2 daikon radish (200 grams), julienned
- 2 carrots (200 grams), julienned
- 1/4 cup sugar
- 1 tbsp kosher salt
- 1 1/4 cup water
- 1/2 cup rice wine vinegar
Instructions
- In a jar or Tupperware, combine the sugar, salt, water, and rice wine vinegar. Stir until dissolved.
- Add the julienned carrots and daikon, pressing them down to fully submerge in the brine.
- Let it sit for at least 2 hours (best overnight) in the fridge.
Notes
Here are a few tips to help your Đồ Chua last longer:
- Always use clean utensils when taking some out. Don’t use your fingers!
- Make sure the vegetables stay fully submerged in the brine to prevent spoilage. If it starts to smell off, becomes slimy, or develops mold, it’s time to toss it.
- While it’s best in the first 1 – 2 weeks for peak crunch and flavor, it stays safe and tasty for several weeks if well-stored.
- Here is a link to the jar I used.
- Prep Time: 15 minutes