15 Recipe For Vietnamese Pickled Vegetables Unlock Flavor Sensations!
Published on: Mar 19, 2024
Vietnamese pickled vegetables, also known as đồ chua, are a staple in Vietnamese cuisine. These tangy and crunchy vegetables are often served as a side dish or used as a topping in many Vietnamese dishes. The pickling process not only preserves the vegetables but also enhances their flavors, making them a delicious addition to any meal. In this article, we will share a simple and easy recipe for making Vietnamese pickled vegetables at home.
Vietnamese Pickles with Carrot and Daikon Radish (Do...
Main Ingredients: Carrots, Daikon Radish, Water, Sugar, Salt, Rice Vinegar
This recipe for Vietnamese pickles uses a combination of carrot and daikon radish, also known as do chua in Vietnamese. The pickles are quick and easy to make and add a tangy and crunchy element to the beer can chicken. Simply mix together vinegar, sugar, and salt to create the pickling liquid, then add in sliced carrots and daikon. Let the pickles sit for at least an hour before serving.
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Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Main Ingredients: Carrot, Daikon, Hot Water, Salt, Sugar, White Vinegar
For a more traditional take on Vietnamese pickles, try this recipe for Đồ Chua. The pickles are made with the same ingredients as the previous recipe, but the carrots and daikon are thinly sliced and marinated for a longer period of time. The result is a more intense and flavorful pickle that pairs perfectly with the beer can chicken.
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Vietnamese Daikon and Carrot Pickles (Đồ Chua)
Main Ingredients: Rice Vinegar, Water, Sugar, Daikon, Kosher Salt
If you're looking for a more visually appealing pickle, try this recipe for Vietnamese Daikon and Carrot Pickles. The carrots and daikon are cut into thin matchsticks, making for a beautiful and colorful addition to the beer can chicken. The pickles are also marinated in a mixture of vinegar, sugar, and salt, but with the addition of garlic and chili for an extra kick of flavor.
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Vietnamese Daikon & Carrot Pickles (Đồ Chua)
Main Ingredients: Daikon Radish, Carrots, Salt, Hot Water, Sugar, Water
This recipe is another variation on the traditional Vietnamese pickles, using a slightly different ratio of vinegar, sugar, and salt. The result is a tangy and sweet pickle that pairs perfectly with the savory beer can chicken. The pickles can be made ahead of time and stored in the fridge for up to a week.
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Vietnamese Pickles with Carrot and Daikon Radish (Đồ...
Main Ingredients: Carrots, Daikon Radish, Water, Sugar, Salt, Distilled
This recipe is similar to the first one on our list, but with the addition of garlic, ginger, and fish sauce to the pickling liquid. These ingredients add a depth of flavor and a subtle umami taste to the pickles, making them a perfect accompaniment to the beer can chicken.
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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 pickled goodness to your beer can chicken, try this quick recipe for Vietnamese Pickled Carrots and Daikon. The pickles are made in just 15 minutes using a mixture of vinegar, sugar, and salt, with the addition of sliced onion and chili for extra flavor.
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Vietnamese Pickled Carrots and Daikon – Do Chua
Main Ingredients: Carrots, Daikon, Sugar, Warm Water, Palm Vinegar, Salt
This recipe is another variation of the traditional Vietnamese pickles, with the addition of coriander seeds and peppercorns for a fragrant and spicy twist. The pickling liquid also includes soy sauce for a deeper and more complex flavor. These pickles are perfect for adding a punch of flavor to the beer can chicken.
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Do Chua (Vietnamese Pickled Daikon and Carrot)
Main Ingredients: Daikon, Carrot, Salt, Water, Sugar, Distilled Vinegar
If you're a fan of the tangy and spicy flavors of kimchi, then you'll love this recipe for Vietnamese Pickled Daikon and Carrot, also known as Do Chua. The pickles are made with a combination of daikon, carrot, garlic, ginger, and chili, and are left to ferment for a few days before being added to the beer can chicken.
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Sweet Pickled Carrot and Daikon (Do Chua)
Main Ingredients: Carrot, Daikon Radish, Salt, Sugar, Rice Vinegar
This recipe is a sweeter take on traditional Vietnamese pickles, using a mixture of vinegar, sugar, and honey for a more delicate and sweet flavor. The pickles are also marinated with garlic, ginger, and chili for a touch of heat. These pickles are perfect for those who prefer a milder flavor with their beer can chicken.
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Vietnamese Pickled Daikon & Carrots for Banh Mi (Do...
Main Ingredients: Daikon, Medium Carrot, Salt, Water, Granulated Sugar
Banh mi, a popular Vietnamese sandwich, is often served with pickled daikon and carrots. This recipe combines the tangy and crunchy pickles with the savory flavors of the beer can chicken, making for a delicious and satisfying meal. The pickles can also be used as a topping for banh mi or as a side dish.
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Pickled Carrots & Daikon Radish (Do Chua)
Main Ingredients: Daikon Radish, Large Carrots, Kosher Salt, Rice
If you're a fan of pickled vegetables, you'll love this recipe for Pickled Carrots and Daikon Radish. The pickles are made with a mixture of vinegar, sugar, salt, and water, with the addition of garlic, ginger, and chili for a burst of flavor. These pickles are easy to make and add a tangy and crunchy element to the beer can chicken.
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Sugar-Free Pickled Daikon & Carrots (Do Chua)
Main Ingredients: Carrots, Daikon, Swerve, Salt, Rice Vinegar, Water
If you're trying to cut back on sugar, this recipe for sugar-free pickled daikon and carrots is a great alternative. The pickles are made with a mixture of vinegar, salt, and water, with the addition of garlic, ginger, and chili for flavor. The result is a tangy and delicious pickle that is perfect for adding to the beer can chicken.
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Do Chua — Vietnamese Quick Pickled Carrots and Daikon
Main Ingredients: Daikon Radish, Medium Carrots, Boiling Water, Vinegar
This recipe for Do Chua is a quick and easy way to make pickled carrots and daikon. The pickling liquid is made with a combination of vinegar, sugar, and salt, and the pickles can be ready to eat in just 30 minutes. These pickles are perfect for adding a tangy and refreshing element to the beer can chicken.
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Com Do Ca Chua (Vietnamese Tomato Paste Red Rice)
Main Ingredients: White Rice, Tomato Paste, Garlic, Nuoc Mam
Com Do Ca Chua, also known as Vietnamese tomato paste red rice, is a traditional side dish that pairs perfectly with beer can chicken. The dish is made with red rice, tomato paste, and a variety of spices and seasonings, creating a flavorful and hearty accompaniment to the chicken. It's also a great way to add some vegetables to your meal.
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Vietnamese Pickled Mustard Greens – Dua Chua
Main Ingredients: Mustard Greens, Medium Onion, Water, Salt, Sugar
Dua Chua, or Vietnamese pickled mustard greens, are a popular side dish in Vietnamese cuisine. The pickled mustard greens add a tangy and slightly bitter flavor to the meal, balancing out the richness of the beer can chicken. They are also incredibly easy to make, with just a few simple ingredients.
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Vietnamese Pickled Mustard Greens (Cải Chua)
Main Ingredients: Mustard Greens, Green Onions, Pickling Salt, Bird S Eye
This recipe is another variation on the traditional Vietnamese pickled mustard greens, with the addition of garlic, ginger, and chili for extra flavor. The pickling liquid is made with a combination of vinegar, sugar, and salt, and the pickles are left to marinate for a few days before being added to the beer can chicken.
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Pickled Vegetable Sandwich Slaw
Main Ingredients: Vegetables, Jalapeno, Distilled White Vinegar, Sugar
If you're looking for a unique and flavorful topping for your beer can chicken sandwich, this recipe for pickled vegetable sandwich slaw is the perfect choice. The slaw is made with a variety of pickled vegetables, including carrots, radishes, and cucumbers, and adds a tangy and refreshing element to the sandwich.
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Pickled Vegetable Hummus
Main Ingredients: Chick Peas, Garlic, Olive Oil, Tahini, Hot Sauce
Hummus is a classic dip that pairs well with just about anything, including beer can chicken. This recipe takes traditional hummus and adds a twist with the addition of pickled vegetables, creating a tangy and flavorful dip that is perfect for dipping your chicken or veggies in.
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Vietnamese Pickled Vegetable Rice Noodle Salad
Main Ingredients: Rice Noodles, Pickled Vegetables, Fresh Cilantro
This recipe for Vietnamese pickled vegetable rice noodle salad is a refreshing and flavorful side dish that is perfect for pairing with beer can chicken. The salad is made with rice noodles, pickled vegetables, and a tangy and spicy dressing, creating a delicious and satisfying meal.
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Naturally Fermented Pickled Vegetable Medley
Main Ingredients: Vegetables, Garlic, Hot Peppers, Pickling Spice, Dill
If you're feeling adventurous, try making this naturally fermented pickled vegetable medley to pair with your beer can chicken. The vegetables are fermented for a few days before being pickled, creating a tangy and probiotic-rich accompaniment to the chicken. The fermentation process also adds a depth of flavor to the pickles.
Ingredients
For the pickling liquid:
1 cup rice vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 clove garlic, minced
1 teaspoon whole black peppercorns
1 teaspoon crushed red pepper flakes
For the vegetables:
1 medium carrot, julienned
1 medium daikon radish, julienned
1/2 cup green beans, trimmed and cut into 2-inch pieces
1/2 cup red bell pepper, sliced
1/2 cup cucumber, sliced
Instructions
In a small saucepan, combine the rice vinegar, water, sugar, salt, garlic, black peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
In a large bowl, mix together the julienned carrot and daikon radish. Pour the hot pickling liquid over the vegetables and let it sit for 15 minutes.
Meanwhile, blanch the green beans in boiling water for 2 minutes. Remove and immediately place in an ice bath to stop the cooking process. Drain and add to the pickling vegetables.
Add the sliced red bell pepper and cucumber to the bowl and mix everything together.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Once pickled, the vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.
Ways to Enjoy Vietnamese Pickled Vegetables
Add them to your favorite Vietnamese dishes such as bánh mì sandwiches, phở, or spring rolls for an extra crunch and tangy flavor.
Use them as a topping for tacos, burgers, or hot dogs for a unique twist.
Enjoy them as a side dish to accompany grilled meats or seafood.
Add them to salads or grain bowls for a pop of color and flavor.
In Conclusion
Making your own Vietnamese pickled vegetables at home is simple and allows you to customize the flavors to your liking. These tangy and crunchy vegetables are not only delicious but also packed with nutrients. So go ahead and give this recipe a try, and add a taste of Vietnam to your meals.
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