Do Chua is a Vietnamese carrot and daikon radish pickles that no self-respecting Banh Mi sandwich would be without. Crunchy, vinegary with just a touch of sweetness, this is extra tasty on sandwiches, in a wrap or as a crunchy side dish.
The hardest part about this recipe may be finding the daikon radish. Here in California it is pretty standard fare in our produce departments, but you may need to ask your grocer or check a specialty Asian market. It looks like a white carrot on steroids. Kind of like a parsnip only whiter.
Other than that it is just a matter of chopping the vegetables into matchstick sized pieces and mixing up the rest of the ingredients. Technically you can eat them immediately, but they are so much better if you make them at least a few days ahead of time to allow the vegetables to soften some and the flavors to deepen. Think about the texture difference between a fresh cucumber and a dill pickle.
Do Chua: Vietnamese Pickled Carrot and Daikon Radish
- 2 medium carrots (about 2 cups cut into matchstick size pieces)
- 1 daikon radish (about 2 cups cut into matchstick size pieces)
- ¼ cup sugar
- 1 tablespoon salt
- 1 cup water
- ½ cup rice vinegar
- In a large bowl, combine carrots, radish, sugar, and salt. Massage salt and sugar into vegetables until dissolved.
- Add water and rice vinegar. Pack into a quart-sized mason jar.
- Refrigerate at least overnight and up to 1 week to allow vegetables to soften slightly and flavors to develop.
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Until next time, happy eating!
Jean | DelightfulRepast.com
Audrey, I'm Pinning this and emailing it to myself. Must make it soon! We love crunchy stuff on our sandwiches of any kind.
I think you will like it, Jean.
Jess Powell (Babi a Fi)
I'd never heard of this - but it looks so good. My favourite food of all time (much to my partner's disgust!) is the sandwich, so I'm always looking for new relishes. 🙂 #FridayFrivolity
We have a big Vietnamese population where I live and I adore the food.
Looks yummy, Audrey. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
How long does this last in the fridge?
I have had a jar in the fridge for months and just made a Banh Mi sandwich with it and it tasted delicious and was still crunchy. But I am probably supposed to say "up to two months".
This recipe looks absolutely delicious! I've never had Do Chua but it looks like something i'd love. I love pickled carrots, daikon and radish - so I think this is a perfect recipe for me! Thank you for sharing!