VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)
The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!
Provided by Huy Vu
Categories Sides
Time P3DT20m
Number Of Ingredients 7
Steps:
- Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
- In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
- Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
- Add to jars, filling almost to the top.
Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
DO CHUA (DAIKON AND CARROT PICKLE)
This Vietnamese quick pickle is required for the classic bahn mi sandwich. Adapted from a recipe at Viet World Kitchen. Use daikons between 1 and 2 inches in diameter (smaller ones may be tasteless; larger ones may be bitter). The proportions of carrot and daikon may be changed to your taste.
Provided by DrGaellon
Categories Low Protein
Time 30m
Yield 1 qt
Number Of Ingredients 7
Steps:
- Fill a canning jar with boiling water. Cover and set aside.
- Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
- In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.
Nutrition Facts : Calories 663, Fat 1.1, SaturatedFat 0.2, Sodium 3791.1, Carbohydrate 153.2, Fiber 13.2, Sugar 130.7, Protein 4.5
CARROT DAIKON PICKLE
This condiment is delicious on it's own, and wonderful to serve with any Vietnamese dish. It's essential on a Vietnamese sandwich (banh mi). The recipe is from The Steamy Kitchen Cookbook by Jaden Hair.
Provided by PanNan
Categories Vegetable
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and let rest for 30 minutes before use.
- To store any leftovers, add an additional 1/4 cup rice vinegar to cover the vegetables, stir and store in a glass jar or covered plastic container for up to 1 month.
Nutrition Facts : Calories 11.7, Sodium 28.9, Carbohydrate 2.9, Fiber 0.4, Sugar 2.2, Protein 0.1
VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE
Steps:
- Marinate chicken:
- Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
- Make pickle while chicken marinates:
- Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
- Grill chicken:
- Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
- *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
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