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.
- 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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