Vietnamese pickled carrots and daikon radish, also known as đô chua, are a staple in Vietnamese cuisine. These tangy and crunchy pickled vegetables are often served as a side dish or added to various dishes for a burst of flavor and texture. Not only are they delicious, but they are also incredibly easy to make at home. In this article, we will share a simple yet authentic recipe for Vietnamese pickled carrots and daikon radish that you can easily recreate in your own kitchen.
Vietnamese Pickles with Carrot and Daikon Radish (Do...
Main Ingredients: Carrots, Daikon Radish, Water, Sugar, Salt, Rice Vinegar
If you're looking to add some tangy and crunchy flavor to your Beer Can Chicken, look no further than Vietnamese pickles with carrot and daikon radish, also known as Do Chua. This traditional Vietnamese condiment is the perfect accompaniment to any dish, and it brings a unique twist to your classic Beer Can Chicken.
Made from a combination of thinly sliced carrot and daikon radish, this pickled delight is seasoned with a mixture of sugar, salt, and rice vinegar, giving it a sweet and sour taste that pairs perfectly with the smoky flavor of the chicken. The best part? It's easy to make and adds a pop of color to your plate.
For a simpler version of Do Chua, you can make Vietnamese pickled carrots and daikon radish. This recipe uses only four ingredients and can be made in just 30 minutes, making it perfect for those who want to add some flavor to their Beer Can Chicken without spending too much time in the kitchen.
All you need to do is mix together sliced carrots and daikon radish with rice vinegar, sugar, and salt, and let it sit for at least 30 minutes. The longer it sits, the more flavorful it becomes. Top your Beer Can Chicken with these pickled vegetables for a burst of tangy and refreshing taste.
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Vietnamese Pickled Carrot and Daikon Radish
Main Ingredients: Medium Carrots, Daikon Radish, Sugar, Salt, Water, Rice
If you're a fan of the flavors of Do Chua but want a milder taste, try making Vietnamese pickled carrot and daikon radish. This recipe uses less sugar, giving the pickles a less sweet taste and allowing the flavors of the vegetables to shine through.
Thinly sliced carrot and daikon radish are mixed with rice vinegar, sugar, and salt, and then left to marinate for at least an hour. The result is a crunchy and tangy pickle that adds a delightful contrast to your Beer Can Chicken.
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Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Main Ingredients: Carrot, Daikon, Hot Water, Salt, Sugar, White Vinegar
Đồ Chua is the Vietnamese name for pickled vegetables, and it's a staple in Vietnamese cuisine. This pickled carrot and daikon radish dish is commonly used as a condiment for Banh Mi sandwiches, but it also makes a great addition to your Beer Can Chicken.
The key to making the perfect Đồ Chua is to let it marinate for at least a day, allowing the flavors to fully develop. The combination of tangy, sweet, and salty flavors will elevate your Beer Can Chicken to a whole new level.
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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, this version of Do Chua is for you. The recipe is similar to the traditional Do Chua, but with the addition of honey, giving it a sweeter taste. The honey also adds a touch of floral flavor to the pickles, making it a unique addition to your Beer Can Chicken.
Thinly sliced carrot and daikon radish are combined with rice vinegar, sugar, salt, and honey, and then left to marinate for at least an hour. The result is a sweet and tangy pickle that pairs perfectly with the savory Beer Can Chicken.
If you're feeling adventurous and want to try a variety of pickled vegetables, make this Vietnamese pickled vegetable mix. This recipe combines carrots, daikon radish, cucumber, and red onion, giving you a colorful and flavorful mix to add to your Beer Can Chicken.
The vegetables are pickled in a mixture of rice vinegar, sugar, salt, and chili flakes, adding a spicy kick to the tangy and sweet taste. This pickled vegetable mix is not only delicious on top of your Beer Can Chicken, but it also makes a great side dish.
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Spicy Vietnamese Pickled Vegetables
Main Ingredients: Carrots, Daikon Radish, Rice Vinegar, Water, Granulated
If you love a little heat in your food, this version of Vietnamese pickled vegetables is for you. This recipe uses the same vegetables as the previous one, but with the addition of Thai chili peppers, giving it a spicy kick.
The vegetables are pickled in a mixture of rice vinegar, sugar, salt, chili flakes, and Thai chili peppers, creating a flavorful and fiery pickle that will take your Beer Can Chicken to the next level. Make sure to adjust the amount of chili peppers to your liking, as they can make the pickles extremely spicy.
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Vietnamese Chicken Sandwich With Pickled Vegetables...
Main Ingredients: Water, Rice Vinegar, Granulated Sugar, Salt, Daikon
One of the most popular ways to enjoy Vietnamese pickled vegetables is in a Banh Mi sandwich. This recipe takes it a step further by adding Beer Can Chicken and a spicy Sriracha mayo, creating the ultimate fusion dish.
The pickled vegetables add a tangy and crunchy element to the sandwich, while the Sriracha mayo adds a creamy and spicy kick. The combination of flavors and textures in this sandwich will leave your taste buds tingling.
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Vietnamese Pickled Vegetable Rice Noodle Salad
Main Ingredients: Rice Noodles, Pickled Vegetables, Fresh Cilantro
If you're looking for a light and refreshing dish to enjoy with your Beer Can Chicken, make this Vietnamese pickled vegetable rice noodle salad. The pickled vegetables add a zesty and flavorful twist to the dish, while the rice noodles provide a satisfying and filling base.
The pickled vegetables are combined with rice noodles, shredded chicken, herbs, and a tangy dressing made with lime juice, fish sauce, and honey. This salad is perfect for a hot summer day and will complement your Beer Can Chicken perfectly.
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Vietnamese Quick Pickled Carrots and Daikon
Main Ingredients: Red Chili Flakes, Garlic Cloves, Vegetables, Red
Short on time but still want to add some flavor to your Beer Can Chicken? This recipe for quick pickled carrots and daikon is the perfect solution. It only takes 15 minutes to make and adds a burst of tangy and crunchy flavor to your dish.
The carrots and daikon are pickled in a mixture of rice vinegar, sugar, and salt, and then left to sit for 15 minutes. The result is a quick and easy pickle that will elevate your Beer Can Chicken to a whole new level.
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Vietnamese Pickled Carrots and Daikon – Do Chua
Main Ingredients: Carrots, Daikon, Sugar, Warm Water, Palm Vinegar, Salt
This traditional recipe for Do Chua uses a combination of rice vinegar, sugar, and salt to pickle carrots and daikon radish. The pickles are left to marinate for at least a day, allowing the flavors to fully develop and creating a tangy and sweet condiment that is perfect for your Beer Can Chicken.
The Do Chua is also great for adding to other Vietnamese dishes such as spring rolls, noodle dishes, or as a side to any meal. Keep a batch of these pickles in your fridge to add a burst of flavor to any dish.
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Do Chua (Vietnamese Pickled Daikon and Carrot)
Main Ingredients: Daikon, Carrot, Salt, Water, Sugar, Distilled Vinegar
This version of Do Chua uses a combination of carrots and daikon radish, adding a crunchy and colorful element to the pickles. The vegetables are thinly sliced and pickled in a mixture of rice vinegar, sugar, and salt, creating a tangy and sweet condiment that pairs perfectly with Beer Can Chicken.
The Do Chua is also great for adding to sandwiches, salads, or as a topping for grilled meats. The pickled vegetables add a refreshing and zesty flavor to any dish.
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Vietnamese Grilled Pork With Pickled Carrots And Mint !
Main Ingredients: Pork Shoulder, Butter Lettuce, Fresh Mint, Cilantro
For a twist on your classic Beer Can Chicken, try making Vietnamese grilled pork with pickled carrots and mint. The pickled carrots add a tangy and crunchy element to the dish, while the mint adds a refreshing and herbaceous flavor.
The pork is marinated in a mixture of fish sauce, honey, and garlic, and then grilled to perfection. Top it off with the pickled carrots and mint, and you have a delicious and unique dish that will impress your taste buds.
Looking for a simple and easy way to add some flavor to your Beer Can Chicken? These Vietnamese pickles are the perfect solution. Made with only five ingredients, they are quick to make and add a tangy and crunchy element to your dish.
The pickles are made with a combination of carrots, daikon radish, rice vinegar, sugar, and salt. They can be made in advance and stored in the fridge, making them a convenient and delicious addition to any meal.
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Vietnamese Pickled Daikon & Carrots for Banh Mi (Do...
Main Ingredients: Daikon, Medium Carrot, Salt, Water, Granulated Sugar
One of the most popular uses for Do Chua is in Banh Mi sandwiches. This recipe for Do Chua uses a combination of daikon radish and carrots, adding a tangy and crunchy element to the sandwiches.
The vegetables are thinly sliced and pickled in a mixture of rice vinegar, sugar, and salt. Top your Banh Mi sandwich with these pickles for a burst of flavor and texture that will take your Beer Can Chicken to the next level.
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Vegetarian Vietnamese Pancakes
Main Ingredients: Rice Flour, Egg, Salt, Turmeric, Coconut Milk
If you're a vegetarian and still want to enjoy the flavors of Vietnamese cuisine, try these vegetarian Vietnamese pancakes. The pancakes are made with a batter of rice flour, turmeric, and coconut milk, and are filled with a variety of pickled vegetables, including carrots and daikon radish.
The pancakes are then topped with fresh herbs and a tangy dipping sauce, making them a flavorful and satisfying dish that pairs well with Beer Can Chicken.
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Vietnamese Lemongrass Pork And Vermicelli Salad
Main Ingredients: Pork Tenderloin, Garlic, Ginger, Minced Shallot, Green
For a light and refreshing dish to serve with your Beer Can Chicken, try making Vietnamese lemongrass pork and vermicelli salad. The dish is made with marinated grilled pork, vermicelli noodles, and a variety of fresh herbs and vegetables, including pickled carrots and daikon radish.
The pickled vegetables add a tangy and crunchy element to the dish, while the lemongrass pork adds a savory and aromatic flavor. This salad is perfect for a hot summer day and will complement your Beer Can Chicken perfectly.
For a hearty and comforting dish to enjoy with your Beer Can Chicken, make Pho Bo, also known as Vietnamese beef noodle soup. This dish is made with a flavorful broth, tender slices of beef, rice noodles, and a variety of fresh herbs and vegetables, including pickled carrots and daikon radish.
The pickled vegetables add a tangy and refreshing element to the soup, making it a delicious and satisfying meal that will complement your Beer Can Chicken perfectly.
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Asian Spring Rolls
Main Ingredients: Creamy Peanut Butter, Water, Hoisin Sauce, Lime Juice
Spring rolls are a popular dish in many Asian cuisines, and in Vietnam, they are often served with pickled vegetables. These Asian spring rolls are filled with a variety of fresh vegetables, herbs, and vermicelli noodles, and are served with a tangy dipping sauce made with pickled carrots and daikon radish.
The pickled vegetables add a burst of tangy and refreshing flavor to the spring rolls, making them a perfect accompaniment to your Beer Can Chicken.
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Sushi Burrito
Main Ingredients: Japanese Rice Vinegar, Medium Grain Rice, Japanese
If you're a fan of sushi and burritos, why not combine the two and make a sushi burrito? This fusion dish is made with sushi rice, nori, and a combination of fresh vegetables, including pickled carrots and daikon radish.
The pickled vegetables add a tangy and crunchy element to the burrito, while the nori gives it a unique and delicious flavor. This dish is perfect for those who want to try something new and exciting with their Beer Can Chicken.
How to Make Vietnamese Pickled Carrots and Daikon Radish
Ingredients:
To make Vietnamese pickled carrots and daikon radish, you will need the following ingredients:
Carrots: You will need about 2-3 medium-sized carrots for this recipe. Make sure to peel and julienne them into thin strips.
Daikon radish: You will need about 1 medium-sized daikon radish. Peel and julienne it into thin strips, similar to the carrots.
Salt: This will help draw out the moisture from the vegetables and preserve them.
Sugar: This will balance out the tanginess of the pickled vegetables.
Vinegar: You can use white vinegar or rice vinegar for this recipe.
Water: This will be used to dilute the vinegar and sugar mixture.
Garlic: Finely chop 3 cloves of garlic to add a hint of savory flavor to the pickled vegetables.
Red chili: This is optional but adds a spicy kick to the pickled vegetables. You can use fresh or dried chili peppers, depending on your preference.
Instructions:
In a large bowl, mix the julienned carrots and daikon radish with 1 tablespoon of salt. Let it sit for about 30 minutes to draw out the moisture.
In a separate bowl, mix 1 cup of vinegar, 1 cup of water, and 2 tablespoons of sugar. Stir until the sugar is fully dissolved.
After 30 minutes, rinse the vegetables with cold water and squeeze out any excess moisture.
In a jar or airtight container, layer the vegetables with chopped garlic and red chili (if using).
Pour the vinegar mixture over the vegetables until they are fully submerged.
Cover the jar or container and let it sit at room temperature for 2-3 days.
After 2-3 days, your pickled carrots and daikon radish will be ready to eat! You can store them in the refrigerator for up to 2 weeks.
There are many variations of Vietnamese pickled carrots and daikon radish, with some recipes including additional ingredients like ginger, lemongrass, or fish sauce. However, this simple recipe is a great base that you can customize to your liking. The tangy, crunchy, and slightly sweet taste of these pickled vegetables make them the perfect accompaniment to any meal. So why not try making them at home and add a touch of Vietnamese flavor to your dishes?
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