15 Best Vietnamese Pickled Carrots Recipe Delight In These Amazing Recipes!
Published on: Mar 19, 2024
Vietnamese pickled carrots, also known as đồ chua, are a staple in Vietnamese cuisine. These tangy and crunchy pickled carrots add a burst of flavor and texture to dishes such as banh mi sandwiches, spring rolls, and noodle bowls. Making your own pickled carrots at home is easy and allows you to customize the flavors to your liking. Here is the best Vietnamese pickled carrots recipe that you can try at home.
Main Ingredients: Carrots, Daikon, Sugar, Warm Water, Palm Vinegar, Salt
If you're looking to add a burst of flavor to your next Beer Can Chicken recipe, consider adding some Vietnamese Pickled Carrots and Daikon. This tangy and crunchy topping adds a perfect balance to the rich and juicy chicken. The pickled carrots and daikon, also known as Do Chua, are a staple in Vietnamese cuisine, and for good reason. They are easy to make and can be added to a variety of dishes, including sandwiches, salads, and even soups.
For a twist on the classic Do Chua, try using daikon radish instead of regular daikon. Daikon radish has a slightly spicier and more peppery flavor, which adds an extra kick to your Beer Can Chicken. The pickling process also helps to mellow out the spiciness, so you get a perfect balance of flavors. Plus, the vibrant pink color of the pickled radish makes for a beautiful presentation on the plate.
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Quick Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Main Ingredients: Carrot, Daikon, Water, Sea Salt, Vinegar, Boiling
If you're short on time but still want to add some Do Chua to your Beer Can Chicken, try this quick pickling recipe. Simply slice your carrots and daikon into thin matchsticks and place them in a jar with a mixture of vinegar, sugar, and salt. Let it sit for at least an hour, and you'll have a quick and delicious topping for your chicken. You can also add some thinly sliced jalapenos for an extra kick.
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Mexican Pickled Carrot Sticks
Main Ingredients: Carrots, Jalapeno, Onion, Garlic, Vinegar, Water, Cumin
If you're looking for a change from the traditional Vietnamese Do Chua, try making some Mexican-inspired pickled carrot sticks. These are perfect for adding to tacos or as a topping for your Beer Can Chicken. The carrots are pickled in a mixture of vinegar, water, garlic, and Mexican spices, giving them a tangy and slightly spicy flavor. These pickled carrot sticks are also great for snacking on their own.
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Vietnamese Pickled Carrot and Daikon Radish
Main Ingredients: Medium Carrots, Daikon Radish, Sugar, Salt, Water, Rice
For a more traditional Do Chua, try combining both carrots and daikon radish in your pickling mixture. The combination of the two adds a variety of textures and flavors to your Beer Can Chicken. The carrots provide a crunch, while the daikon radish adds a slight spiciness. Plus, the vibrant colors of the two vegetables make for a beautiful topping on your chicken.
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Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Main Ingredients: Carrot, Daikon, Hot Water, Salt, Sugar, White Vinegar
In Vietnamese cuisine, Do Chua is often used as a condiment or side dish to add a burst of flavor to a main course. So why not add it as a topping for your Beer Can Chicken? The pickling process not only adds flavor but also helps to tenderize the chicken, making it even more juicy and delicious. Plus, the pickled carrots and daikon add a refreshing element to the dish.
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Sweet Pickled Carrot and Daikon (Do Chua)
Main Ingredients: Carrot, Daikon Radish, Salt, Sugar, Rice Vinegar
If you have a sweet tooth, try making a batch of sweet pickled carrots and daikon to top your Beer Can Chicken. The pickling mixture includes sugar and apple juice, giving the Do Chua a sweet and tangy flavor. This is a great option for those who prefer a milder pickling flavor. You can also add some crushed red pepper flakes for a bit of heat.
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Quick Pickled Carrot Spears
Main Ingredients: Carrots, White Vinegar, Water, Kosher Salt, Dill Seed
For a different presentation, try pickling your carrots in spear form. This is a great option for adding to sandwiches or serving as a side dish to your Beer Can Chicken. Simply slice your carrots into long, thin spears and place them in a jar with a pickling mixture of white vinegar, water, sugar, and salt. Let them sit for at least an hour, and you'll have crispy and tangy pickled carrot spears.
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Pickled Carrot Sticks
Main Ingredients: Carrots, Water, Cider, Sugar, Garlic Cloves, Dill
If you prefer a chunkier pickled topping, try making some pickled carrot sticks to add to your Beer Can Chicken. These are great for snacking on their own or adding to salads and sandwiches. The carrots are pickled in a mixture of vinegar, water, sugar, and salt, and you can add in your favorite herbs and spices for extra flavor. These pickled carrot sticks are also a great way to use up any leftover carrots you may have.
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Pickled Carrot and Hummus Sandwich
Main Ingredients: Pickled Carrots, Carrots, Lemon, Sweet Red Pepper, Red
Switch up your usual sandwich routine by adding some pickled carrots to your next Beer Can Chicken and hummus sandwich. The tangy and crunchy carrots pair perfectly with the rich and creamy hummus, making for a flavorful and satisfying meal. You can also add some other toppings, such as avocado, cucumber, and sprouts, for a well-rounded sandwich.
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Colorful Cabbage Salad
Main Ingredients: Green Cabbage, Carrots, Snow Peas, Red Bell Pepper
If you're looking for a side dish to serve with your Beer Can Chicken, try making a colorful cabbage salad topped with pickled carrots and daikon. The combination of textures and flavors in this dish is sure to impress your taste buds. The pickled carrots and daikon add a tangy crunch to the crisp cabbage, and the colorful presentation makes for a beautiful addition to your dinner spread.
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Grilled Chicken Teriyaki With Udon Noodle Salad
Main Ingredients: Free Range Chicken Breasts, Boneless Skin On Chicken
This Japanese-inspired dish features grilled chicken teriyaki served on top of a refreshing udon noodle salad, topped with pickled carrots and daikon. The tangy pickled vegetables add a perfect contrast to the sweet and savory teriyaki chicken. This dish is a great option for a summer barbecue or a weeknight dinner that is sure to impress.
Fresh spring rolls are a staple in Vietnamese cuisine, and for good reason. They are light, refreshing, and bursting with flavor. And adding some pickled carrots and daikon to the filling takes them to the next level. The tangy and crunchy vegetables add a perfect balance to the fresh herbs and shrimp or tofu. Serve these with a peanut dipping sauce for a delicious and healthy meal.
Do Chua can be made with a variety of vegetables, including cucumbers, onions, and peppers. These pickled vegetables make for a delicious topping for your Beer Can Chicken, adding a tangy and crunchy element to the dish. You can also use these pickled vegetables as a side dish or add them to your sandwiches and salads for extra flavor.
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Parmesan Crescent-Topped Chicken A La King
Main Ingredients: Butter, Boneless Skinless Chicken Breast Halves
If you're looking to add a bit of indulgence to your Beer Can Chicken, try this Parmesan Crescent-Topped Chicken A La King recipe. The chicken is topped with a creamy and rich sauce made with mushrooms, peas, and pimentos, and then topped with a crescent dough crust. And to add a bit of tang, top it off with some pickled carrots and daikon. This dish is sure to impress your taste buds.
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Pickled Carrot Soup with Bacon
Main Ingredients: Carrots, Duck Broth, Yellow Onion, Bacon, Salt, Maple
This unique soup features pickled carrots as the star ingredient. The soup is made with a base of chicken broth and cream, and then topped with crispy bacon and pickled carrots. The tangy and crunchy carrots add a perfect contrast to the creamy and savory soup. This is a great way to use up any leftover pickled carrots you may have.
Eggrolls are a popular dish in Vietnamese cuisine, and they are often served with a side of Do Chua for dipping. The tangy and crunchy pickled carrots and daikon add a perfect balance to the savory and crispy eggrolls. And with this recipe, you can make your own eggrolls at home and enjoy them with your Beer Can Chicken.
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Spicy Vietnamese Pickled Vegetables
Main Ingredients: Carrots, Daikon Radish, Rice Vinegar, Water, Granulated
If you like a bit of heat, try making some spicy Vietnamese pickled vegetables to top your Beer Can Chicken. These pickled vegetables are made with a combination of jalapenos, carrots, and daikon, giving them a delicious and spicy kick. You can adjust the amount of spice to your liking, making this a versatile topping for a variety of dishes.
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Fresh and Easy Vietnamese Noodle Salad
Main Ingredients: Vermicelli Noodles, Carrots, Cucumbers, Green Onion
This refreshing noodle salad is a great option for a light and flavorful meal. The salad is made with vermicelli noodles, fresh herbs, and a tangy dressing. And to add some crunch and tang, top it off with some pickled carrots and daikon. This salad is perfect for a hot summer day or as a side dish for your Beer Can Chicken.
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Vietnamese-Inspired Pickled Veggies
Main Ingredients: Carrots, Red Radish, Cucumber, Red Onion, Jalapeno
If you want to add some variety to your pickled vegetables, try adding in some Vietnamese-inspired herbs and spices. The addition of lemongrass, ginger, and star anise gives the pickled vegetables a unique and delicious flavor. Use these pickled veggies as a topping for your Beer Can Chicken or as a side dish for a Vietnamese-inspired meal.
How to Make the Best Vietnamese Pickled Carrots
Ingredients:
Carrots: You will need about 4 large carrots for this recipe. It is important to choose fresh and firm carrots to ensure the best pickling results.
Water: Use filtered or distilled water for the pickling brine to avoid any impurities or chemicals.
Vinegar: The traditional Vietnamese pickled carrots recipe calls for white vinegar, but you can also use rice vinegar for a milder flavor.
Sugar: Granulated white sugar is the most commonly used sweetener in this recipe, but you can also use honey or agave syrup for a healthier option.
Salt: Use kosher or sea salt for the best flavor.
Spices: The key spices used in Vietnamese pickled carrots are garlic, red chili flakes, and whole peppercorns. You can adjust the amount of spice to your preference.
Instructions:
Start by peeling and julienning the carrots. You can also use a mandoline for even and thin slices.
In a pot, bring the water, vinegar, sugar, and salt to a boil. Stir until the sugar and salt are fully dissolved.
Remove the pot from heat and add the garlic, red chili flakes, and peppercorns to the brine. Let it cool for 5 minutes.
In a clean and sterilized jar, place the julienned carrots and pour the brine over them, making sure the carrots are fully submerged.
Cover the jar with a lid and let it cool to room temperature before storing it in the fridge.
After 24 hours, your pickled carrots will be ready to eat. They will keep in the fridge for up to 2 weeks.
Customization Tips:
For a sweeter pickled carrot, add more sugar to the brine. You can also use brown sugar for a deeper flavor.
If you prefer a more tangy and sour pickle, increase the amount of vinegar in the brine.
To make a spicier version, add more red chili flakes or even add sliced jalapenos to the jar.
For a more vibrant color, add a small piece of turmeric or beetroot to the brine.
Now that you have the best Vietnamese pickled carrots recipe, you can experiment with different flavors and spices to create your own unique version. These pickled carrots are not only delicious and versatile, but they also add a pop of color to any dish. Give them a try and see for yourself!
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