20 Vietnamese Pickled Carrots And Daikon Recipe Dive Into Deliciousness!
Published on: Mar 18, 2024
Pickled vegetables are a staple in Vietnamese cuisine, adding a tangy and crunchy element to many dishes. Among these, Vietnamese pickled carrots and daikon are a must-have for any traditional meal. This simple recipe brings together the perfect blend of sweet, sour, and salty flavors, making it a versatile and delicious addition to sandwiches, salads, and rice dishes. Learn how to make this classic Vietnamese condiment and elevate your meals with its unique and refreshing taste.
Vietnamese Pickles with Carrot and Daikon Radish (Do...
Main Ingredients: Carrots, Daikon Radish, Water, Sugar, Salt, Rice Vinegar
If you’re a fan of Vietnamese cuisine, then you’ve probably come across do chua, or pickled vegetables, at some point in your culinary adventures. And if you haven’t, well, you’re in for a treat! Do chua is a staple in Vietnamese cooking, adding a burst of tangy, sweet, and spicy flavors to dishes like banh mi sandwiches, vermicelli salads, and noodle soups. But have you ever thought of using it in a different way? Enter the world of beer can chicken and get ready to elevate this classic dish with a Vietnamese twist.
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Vietnamese Pickled Carrots and Daikon – Do Chua
Main Ingredients: Carrots, Daikon, Sugar, Warm Water, Palm Vinegar, Salt
Do chua is typically made with carrots and daikon radish, but you can mix and match with other vegetables like cucumber, cabbage, and even green papaya. For this recipe, we’re going to focus on the classic combination of carrots and daikon. The key to making the perfect do chua is to julienne the vegetables into thin, even strips. This will ensure that they pickle evenly and have a nice crunch.
To make the pickling liquid, you’ll need rice vinegar, water, sugar, salt, and some aromatics like garlic, ginger, and chili peppers. The sweetness of the sugar balances out the tanginess of the vinegar, while the salt helps to draw out excess moisture from the vegetables. The aromatics add a depth of flavor and a touch of heat to the pickles.
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Quick Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Main Ingredients: Carrot, Daikon, Water, Sea Salt, Vinegar, Boiling
Now that you have your do chua ready, it’s time to fire up the grill and get cooking! Beer can chicken is a popular method of cooking chicken on the grill, and for good reason. The beer can helps to keep the chicken moist and infuses it with flavor. And when combined with the tangy and spicy do chua, you get a winning combination of flavors.
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Vietnamese Pickled Carrot and Daikon Radish
Main Ingredients: Medium Carrots, Daikon Radish, Sugar, Salt, Water, Rice
To prepare the chicken, you’ll need a whole chicken, a can of beer, and some basic seasonings like salt, pepper, and butter. You can use any type of beer you like, but a light lager or pilsner works best. Make sure to remove the chicken’s giblets and rinse it inside and out before patting it dry with paper towels. Rub the chicken with a mixture of salt, pepper, and melted butter, and then season the inside with more salt and pepper. Now it’s time for the fun part – the beer can! Open the beer and drink about a quarter of it (or use a can opener to make a few holes in the top of the can) and place the can in the chicken’s cavity so that the chicken is standing upright.
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Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Main Ingredients: Carrot, Daikon, Hot Water, Salt, Sugar, White Vinegar
Place the chicken on the grill, standing upright, and cook over indirect medium heat for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F. The do chua will take about 30 minutes to pickle, so make sure to start it before you start cooking the chicken. Once the chicken is done, remove it from the grill and let it rest for about 10 minutes before carving.
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Sweet Pickled Carrot and Daikon (Do Chua)
Main Ingredients: Carrot, Daikon Radish, Salt, Sugar, Rice Vinegar
While the chicken is resting, you can make a simple and flavorful sauce to serve alongside it. Take some of the do chua and blend it with some hoisin sauce and sriracha for a sweet, tangy, and spicy dipping sauce that pairs perfectly with the chicken.
If you have any leftover do chua, you can use it in a variety of other dishes as well. Try adding it to a traditional Vietnamese chicken sandwich, known as banh mi, for an extra kick of flavor and crunch. Or toss it with some vermicelli noodles, herbs, and a protein of your choice for a refreshing and flavorful noodle salad. The possibilities are endless!
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Spicy Vietnamese Pickled Vegetables
Main Ingredients: Carrots, Daikon Radish, Rice Vinegar, Water, Granulated
And let’s not forget about the health benefits of pickled vegetables. Not only do they add a punch of flavor to your dishes, but they also provide a boost of nutrients. Carrots and daikon radish are both rich in vitamins and antioxidants, making this dish a win-win for your taste buds and your body.
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Vietnamese Chicken Sandwich With Pickled Vegetables...
Main Ingredients: Water, Rice Vinegar, Granulated Sugar, Salt, Daikon
So the next time you’re craving some beer can chicken, think outside the box and add a Vietnamese twist with some do chua. Your taste buds will thank you!
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Vietnamese Pickled Vegetable Rice Noodle Salad
Main Ingredients: Rice Noodles, Pickled Vegetables, Fresh Cilantro
Looking for a refreshing and healthy dish that’s perfect for hot summer days? Look no further than this Vietnamese pickled vegetable rice noodle salad. It’s packed with flavor, texture, and nutrients, making it a crowd-pleasing meal for any occasion.
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Vietnamese Quick Pickled Carrots and Daikon
Main Ingredients: Red Chili Flakes, Garlic Cloves, Vegetables, Red
This dish is a great way to use up any leftover do chua from your beer can chicken adventure. Simply toss the pickles with some cooked rice noodles, herbs, and a protein of your choice, and drizzle with a simple fish sauce and lime juice dressing for a light and flavorful meal.
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Do Chua (Vietnamese Pickled Daikon and Carrot)
Main Ingredients: Daikon, Carrot, Salt, Water, Sugar, Distilled Vinegar
If you want to take your do chua game to the next level, try making a batch of this pickled vegetable recipe from scratch. The flavors are more complex, and you can adjust the levels of sweetness and spiciness to your liking.
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Vietnamese Grilled Pork With Pickled Carrots And Mint !
Main Ingredients: Pork Shoulder, Butter Lettuce, Fresh Mint, Cilantro
If chicken isn’t your thing, try this recipe with pork instead. Marinate the pork in a mixture of lemongrass, garlic, and fish sauce before grilling, and serve it with the pickled carrots and daikon, fresh herbs, and some nuoc cham dipping sauce for a delicious and satisfying meal.
Pickling is a popular method of preserving food in many cultures, and Vietnam is no exception. In addition to carrots and daikon, you’ll find pickled onions, garlic, and even fruits like mango and pineapple in Vietnamese cuisine. The tangy and spicy flavors add a unique and delicious element to many dishes.
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Vietnamese Pickled Daikon & Carrots for Banh Mi (Do...
Main Ingredients: Daikon, Medium Carrot, Salt, Water, Granulated Sugar
And of course, we can’t talk about do chua without mentioning its most famous use – banh mi sandwiches. These sandwiches feature a variety of fillings, from pork belly to grilled lemongrass chicken, and are topped with a generous helping of do chua for a burst of flavor and texture.
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Vegetarian Vietnamese Pancakes
Main Ingredients: Rice Flour, Egg, Salt, Turmeric, Coconut Milk
If you’re looking for a vegetarian option, try these Vietnamese pancakes filled with bean sprouts, mushrooms, and tofu. Serve them with some fresh herbs, hoisin sauce, and a side of pickled vegetables for a flavorful and satisfying meal.
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Vietnamese Lemongrass Pork And Vermicelli Salad
Main Ingredients: Pork Tenderloin, Garlic, Ginger, Minced Shallot, Green
Another popular Vietnamese dish that features pickled vegetables is this lemongrass pork and vermicelli salad. The tangy and crunchy do chua pairs perfectly with the tender and flavorful pork and the fresh herbs and vermicelli noodles make for a light and refreshing meal.
Last but certainly not least, we have pho, the beloved Vietnamese noodle soup. While do chua is not traditionally served with pho, some people like to add a spoonful of the pickles to their bowl for an extra burst of flavor and crunch.
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Asian Spring Rolls
Main Ingredients: Creamy Peanut Butter, Water, Hoisin Sauce, Lime Juice
And let’s not forget about spring rolls, a popular appetizer in many Asian cuisines. Fill these tasty rolls with your choice of protein, vegetables, and herbs, and serve them with a side of do chua and a peanut dipping sauce for a delicious and healthy snack or appetizer.
The Benefits of Pickling Carrots and Daikon
Preservation
One of the main reasons for pickling vegetables, including carrots and daikon, is preservation. By immersing these vegetables in a brine of vinegar, sugar, and spices, they can be kept for longer periods without spoiling. This was especially important in traditional Vietnamese households, where vegetables were pickled in large batches to last throughout the year.
Enhances Flavor and Nutrients
Apart from preservation, pickling also enhances the flavor and nutritional value of vegetables. Carrots and daikon are rich in vitamins and minerals, and pickling them not only adds a tangy taste but also increases their probiotic content. Probiotics are live microorganisms that promote a healthy gut and overall well-being.
The Perfect Vietnamese Pickled Carrots and Daikon Recipe
Ingredients:
Carrots – 2 large, cut into matchsticks
Daikon – 1 large, cut into matchsticks
Water – 1 cup
Vinegar – 1 cup
Sugar – ½ cup
Salt – 1 tablespoon
Garlic cloves – 3, minced
Red chili – 1, thinly sliced
Instructions:
In a small saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat and let cool.
In a large jar, layer the carrots, daikon, garlic, and chili.
Pour the cooled brine over the vegetables, making sure they are completely covered.
Cover the jar and let it sit at room temperature for 2-3 hours, then refrigerate for at least 24 hours before serving.
Enjoying Vietnamese Pickled Carrots and Daikon
Once pickled, these vegetables can be enjoyed in various ways. They make a great addition to bánh mì sandwiches, adding a tangy crunch to the savory fillings. They can also be served as a side dish with rice dishes, adding a burst of flavor and texture. Additionally, you can use the pickling liquid to make a delicious salad dressing or marinade for meats.
In conclusion, Vietnamese pickled carrots and daikon are a delicious and versatile condiment that adds a unique flavor to many dishes. With their tangy and crunchy taste, they are a must-have in any Vietnamese kitchen. So why not try this easy and delicious recipe and elevate your meals with this traditional Vietnamese favorite.
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