Do Chua is a tasty Vietnamese pickled carrot and daikon relish that no self-respecting Banh Mi sandwich would be without.
Crunchy, vinegary with just a touch of sweetness, this adds a delicious contrast to sandwiches, wraps, noodle dishes, egg rolls, etc. Or serve it as a crunchy side dish with rice and meat (or tofu).
Do Chua is a quick pickle sometimes called a refrigerator pickle. No canning or fermenting needed. Just chop the vegetables into matchstick sized pieces and add the brine. Then pop it into the fridge.
Technically, you can eat it immediately. But, it is 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.
It stores in the fridge for a few weeks/months, I guess. Mine never lasts that long.
What is Daikon Radish?
Daikon is Japanese for "big root", which is understandable looking at the photo above. They look like a giant white carrot on steroids. Kind of like a parsnip only whiter.
They are a winter radish most often used in southern and eastern Asian cuisines. The taste is mild and slightly sweet with just a little bit of spice to it as compared to other radishes.
Here in California they are rather easy to find in the produce departments, but you may need to ask your grocer or check a specialty Asian market.
Ingredients for Do Chua
There are only 5 ingredients in this recipe, plus water. And all but one are easy to find:
- daikon (see above)
- carrots, traditionally orange carrots are used
- rice wine vinegar (I prefer mild vinegar, but you can use any clear vinegar)
- salt
- sugar (I don't use other sweeteners when pickling)
More Carrot Recipes from #OurFamilyTable
Make carrots the star of the show with these fabulous recipes from some of my favorite bloggers:
Creative Carrot Recipes
- Brown Butter Honey Roasted Carrots from Jen Around the World
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Recipe
Ingredients
- 2 medium carrots (about 2 cups cut into matchstick size pieces)
- 1 daikon radish (about 2 cups cut into matchstick size pieces)
- ΒΌ cup sugar
- 1 tablespoon salt
- 1 cup water
- Β½ cup rice vinegar
Instructions
- 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 or other non metal storage container.
- Refrigerate at least overnight before serving. It is better after a few days to allow vegetables to soften slightly and flavors to develop.
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Until next time, happy eating!
~Audrey
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.
Audrey
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. π #FridayFrivolity
Audrey
We have a big Vietnamese population where I live and I adore the food.
sahana
Looks yummy, Audrey. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
Michelle
How long does this last in the fridge?
Audrey
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".
Billy
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!
Christie
We used to make pickles growing up, but we never ventured beyond the tradition cucumber. These look so delicious and perfect for a bahn mi or just to snack on.
Ngan
Hi Audrey, I enjoy this recipe and make it regularly as we have banh mi for breakfast often. To me, the daikon smell is very strong so I use just the carrots and add small pieces of hot peppers to pickle. Thanks for the recipe !
Audrey
Banh Mi for breakfast? I'm coming to your house!
Jeanny House
As a diabetic, I look for ways to cut sugar. Does using maybe half the sugar significantly change the flavor?
Audrey
The 1/4 cup sugar is for the entire recipe, you would only consume that much if you ate all of the Do Chua and drank the brine. Would less sugar, or a sugar substitute change the flavor? maybe. It might not be "traditional", but if you like the taste and it fits your dietary requirements then I say go for it.