17 Vietnamese Pickled Veggies Recipe Cook Up Something Special!
Published on: Mar 19, 2024
Vietnamese pickled veggies, also known as "do chua" in Vietnamese, are a staple in Vietnamese cuisine. These tangy and crunchy pickled vegetables are commonly served as a side dish or condiment to add a burst of flavor and texture to any meal. The traditional recipe typically uses a mix of carrots, daikon radish, and cucumbers, but you can get creative and use any vegetables you like. Not only are these pickled veggies delicious, but they also offer a variety of health benefits. Let's take a closer look at how to make this flavorful Vietnamese dish.
Vietnamese Pickles with Carrot and Daikon Radish (Do...
Main Ingredients: Carrots, Daikon Radish, Water, Sugar, Salt, Rice Vinegar
One of the most popular side dishes in Vietnamese cuisine is pickled vegetables, and the combination of carrots and daikon radish is a classic choice. These tangy and crunchy pickles, known as đồ chua, are a staple in many Vietnamese households and are an essential element in dishes like banh mi sandwiches and spring rolls.
While most commonly prepared with carrots and daikon, đồ chua can also include other vegetables like cucumber, cauliflower, and even mustard greens. The pickling process gives the vegetables a unique flavor and texture, making them a perfect accompaniment to any meal.
If you're a fan of pickled vegetables or looking to add a new flavor to your dishes, these top 20 Vietnamese pickled carrot and daikon recipes are a must-try!
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Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Main Ingredients: Carrot, Daikon, Hot Water, Salt, Sugar, White Vinegar
Đồ chua, which translates to "sour stuff" in Vietnamese, is a versatile condiment that can elevate any dish it's paired with. This recipe for đồ chua is a classic version that uses a combination of carrots and daikon radish, along with a flavorful pickling liquid made of vinegar, sugar, and salt.
These pickles are quick and easy to make, and the longer they sit, the more flavorful they become. They can be stored in the refrigerator for several weeks, making them a convenient and tasty addition to any meal.
For a burst of tangy and refreshing flavor, try adding đồ chua to your next banh mi sandwich, noodle bowl, or even as a topping for grilled meats.
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Vietnamese Daikon and Carrot Pickles (Đồ Chua)
Main Ingredients: Rice Vinegar, Water, Sugar, Daikon, Kosher Salt
Another delicious take on the traditional đồ chua recipe is this version that uses a combination of daikon radish and carrots, along with other aromatic ingredients like garlic, ginger, and chili peppers. The result is a flavorful and spicy pickle that is perfect for adding a kick to any dish.
The pickling process also softens the vegetables, making them easier to eat and digest. These pickles can be enjoyed on their own as a snack or used as a topping for tacos, salads, or even pizza.
For a unique twist, try adding these pickles to your next stir-fry dish for a burst of tangy and spicy flavor.
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Vietnamese Daikon & Carrot Pickles (Đồ Chua)
Main Ingredients: Daikon Radish, Carrots, Salt, Hot Water, Sugar, Water
This recipe for đồ chua takes a different approach by using equal parts daikon radish and carrots, resulting in a beautiful and colorful mix of pickled vegetables. The pickling liquid is also slightly different, using rice vinegar and fish sauce to add a touch of umami flavor to the pickles.
These pickles are great for snacking on their own or as a topping for sandwiches, tacos, or rice bowls. They are also a delicious addition to any barbecue or summer picnic spread.
The combination of tangy, sweet, and savory flavors in these pickles makes them a versatile and irresistible addition to any meal.
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Vietnamese Pickles with Carrot and Daikon Radish (Đồ...
Main Ingredients: Carrots, Daikon Radish, Water, Sugar, Salt, Distilled
This pickled vegetable recipe is a vibrant and flavorful take on the classic đồ chua. Along with carrots and daikon radish, this recipe also includes red onion, which adds a beautiful pop of color and a hint of sweetness to the pickles.
In addition to the traditional pickling liquid, this recipe also includes lemongrass, which gives the pickles a unique and refreshing flavor. These pickles are perfect for using as a topping for tacos, sandwiches, or salads.
For an extra burst of flavor, try adding these pickles to a banh mi sandwich or a rice noodle salad.
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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 enjoy the tangy and crunchy goodness of đồ chua, this quick pickled carrot and daikon recipe is for you. It only takes 10 minutes to prepare and can be enjoyed right away, although the flavors will continue to develop if you let the pickles sit for a few hours.
This recipe uses rice vinegar and sugar for the pickling liquid, along with a touch of soy sauce for added depth of flavor. These quick pickles are perfect for using as a topping for tacos or adding to a sandwich for a burst of tangy and sweet flavor.
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Vietnamese Pickled Carrots and Daikon – Do Chua
Main Ingredients: Carrots, Daikon, Sugar, Warm Water, Palm Vinegar, Salt
This classic đồ chua recipe uses a simple pickling liquid made of rice vinegar, sugar, and salt, along with aromatic ingredients like garlic and chili flakes. The pickles are tangy, crunchy, and have just the right amount of sweetness to balance out the flavors.
These pickles are perfect for adding to banh mi sandwiches, noodle bowls, or even as a topping for grilled meats. They are also a delicious snack on their own and can be easily customized by adding your favorite herbs or spices.
For a refreshing and spicy twist, try adding these pickles to a Vietnamese-style summer roll.
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Do Chua (Vietnamese Pickled Daikon and Carrot)
Main Ingredients: Daikon, Carrot, Salt, Water, Sugar, Distilled Vinegar
This recipe for đồ chua uses a different pickling method by fermenting the vegetables for a few days before adding them to the pickling liquid. This process gives the pickles a slightly sour and tangy flavor, making them a perfect accompaniment to rich and savory dishes.
In addition to carrots and daikon, this recipe also includes cabbage and green onions, adding some extra crunch and flavor to the pickles. They are perfect for using as a topping for banh mi sandwiches or adding to a rice noodle bowl.
The fermentation process also adds some probiotics to the pickles, making them a healthy and delicious snack option.
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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 pickled carrot and daikon recipe is for you. It uses a combination of rice vinegar, sugar, and honey for the pickling liquid, resulting in a slightly sweeter and milder version of đồ chua.
These pickles are perfect for adding to sandwiches, salads, or even using as a topping for avocado toast. They are also a tasty addition to a cheese board or charcuterie platter.
For a unique twist, try adding these sweet pickles to your next stir-fry dish for a balance of sweet and savory flavors.
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Vietnamese Pickled Daikon & Carrots for Banh Mi (Do...
Main Ingredients: Daikon, Medium Carrot, Salt, Water, Granulated Sugar
This recipe takes the classic đồ chua and adds some extra flavor with the addition of garlic, ginger, and lemongrass. The result is a tangy and fragrant pickle that is perfect for using as a topping for banh mi sandwiches, tacos, or salads.
The pickles can be enjoyed right away or stored in the refrigerator for up to a week. They also make a great gift for friends and family who love Vietnamese cuisine.
For a twist on the traditional banh mi sandwich, try adding these pickles to a grilled cheese or using them as a topping for a Vietnamese-inspired hot dog.
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Pickled Carrots & Daikon Radish (Do Chua)
Main Ingredients: Daikon Radish, Large Carrots, Kosher Salt, Rice
This recipe for đồ chua uses a combination of rice vinegar, sugar, and salt for the pickling liquid, along with aromatic ingredients like garlic, ginger, and chili peppers. The pickles are tangy, crunchy, and have a slightly spicy kick, making them a perfect accompaniment to any meal.
In addition to using these pickles as a topping for banh mi sandwiches or rice bowls, try adding them to a Vietnamese-style chicken noodle soup for a burst of tangy and spicy flavor.
The pickles can be stored in the refrigerator for up to a month, making them a convenient and delicious addition to any meal.
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Sugar-Free Pickled Daikon & Carrots (Do Chua)
Main Ingredients: Carrots, Daikon, Swerve, Salt, Rice Vinegar, Water
If you're looking for a healthier option, this sugar-free pickled daikon and carrot recipe is a great choice. Instead of using sugar, this recipe uses a combination of honey and monk fruit sweetener for a naturally sweet and tangy pickle.
The pickles are quick and easy to make and can be enjoyed right away or stored in the refrigerator for up to a week. They are perfect for adding to salads, sandwiches, or using as a topping for grilled meats.
For a burst of tangy and spicy flavor, try adding these pickles to a stir-fry dish or using them as a topping for a Vietnamese-style pizza.
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Do Chua — Vietnamese Quick Pickled Carrots and Daikon
Main Ingredients: Daikon Radish, Medium Carrots, Boiling Water, Vinegar
This quick pickled carrot and daikon recipe is perfect for those who don't have much time but still want to enjoy the vibrant flavors of đồ chua. It only takes 10 minutes to prepare and can be enjoyed right away, although the flavors will continue to develop if you let the pickles sit for a few hours.
This recipe uses a combination of rice vinegar and soy sauce for the pickling liquid, along with a touch of sugar for sweetness. The result is a tangy and savory pickle that is perfect for using as a topping for sandwiches, salads, or rice bowls.
For a unique twist, try adding these quick pickles to a Vietnamese-style banh xeo (savory crepe).
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Com Do Ca Chua (Vietnamese Tomato Paste Red Rice)
Main Ingredients: White Rice, Tomato Paste, Garlic, Nuoc Mam
This recipe is a unique take on traditional đồ chua, using a combination of rice and tomatoes for a tangy and savory pickle. The pickles are made by fermenting the ingredients for a few days before adding them to the pickling liquid, giving them a slightly sour and tangy flavor.
The pickles are perfect for adding to sandwiches, salads, or using as a topping for grilled meats. They can also be eaten on their own as a healthy and flavorful snack.
For a twist on the traditional rice bowl, try adding these pickles to a Vietnamese-style poke bowl for a burst of tangy and spicy flavors.
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Vietnamese Pickled Mustard Greens – Dua Chua
Main Ingredients: Mustard Greens, Medium Onion, Water, Salt, Sugar
While most đồ chua recipes use carrots and daikon, this recipe uses mustard greens for a unique and flavorful twist. The pickles are tangy, crunchy, and have a slightly bitter and peppery taste, making them a perfect accompaniment to rich and savory dishes.
The pickling liquid for this recipe is made of rice vinegar, sugar, and salt, along with garlic, ginger, and chili peppers for added flavor. These pickles are perfect for using as a topping for tacos, sandwiches, or adding to a cheese board.
For a spicy and tangy kick, try adding these pickles to a Vietnamese-style pho or ramen bowl.
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Vietnamese Pickled Mustard Greens (Cải Chua)
Main Ingredients: Mustard Greens, Green Onions, Pickling Salt, Bird S Eye
Another delicious recipe that uses mustard greens for pickling is this version of cải chua. The pickles are slightly sour, tangy, and have a hint of spice, making them a perfect accompaniment to rich and savory dishes.
In addition to the traditional pickling liquid, this recipe also includes shrimp paste, which adds a unique and savory flavor to the pickles. These pickles are perfect for adding to banh mi sandwiches, rice bowls, or using as a topping for grilled meats.
For a twist on the classic Vietnamese sandwich, try adding these pickles to a grilled cheese or using them as a topping for a beef banh mi bowl.
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Pickled Vegetable Sandwich Slaw
Main Ingredients: Vegetables, Jalapeno, Distilled White Vinegar, Sugar
This recipe takes the tangy and crunchy goodness of đồ chua and turns it into a delicious sandwich slaw. Along with carrots and daikon, this recipe also includes red and green cabbage, adding some extra color and flavor to the pickles.
The pickles are made with a simple pickling liquid of rice vinegar, sugar, and salt, along with aromatic ingredients like garlic, ginger, and chili peppers. These pickles are perfect for adding to sandwiches, wraps, or using as a topping for a veggie burger.
For a twist on the classic coleslaw, try using this pickled vegetable slaw as a topping for pulled pork or chicken sandwiches.
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Pickled Vegetable Hummus
Main Ingredients: Chick Peas, Garlic, Olive Oil, Tahini, Hot Sauce
This recipe is a unique and tasty way to enjoy đồ chua, by incorporating it into a homemade hummus. The tangy and crunchy pickles add a burst of flavor and texture to the creamy hummus, making it a perfect dip for veggies, chips, or pita bread.
The pickles are made with a pickling liquid of rice vinegar, sugar, and salt, along with garlic, ginger, and chili peppers. The hummus is then flavored with lemon juice, tahini, and olive oil, along with fresh herbs like cilantro or mint.
This pickled vegetable hummus is sure to be a hit at your next party or gathering.
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Vietnamese Pickled Vegetable Rice Noodle Salad
Main Ingredients: Rice Noodles, Pickled Vegetables, Fresh Cilantro
This recipe takes the tangy and crunchy đồ chua and turns it into a refreshing and flavorful rice noodle salad. Along with carrots and daikon, this recipe also includes cucumber, bell peppers, and fresh herbs like mint and cilantro.
The dressing for this salad is made with a combination of rice vinegar, fish sauce, and sugar, giving it a tangy and savory flavor that pairs perfectly with the pickled vegetables. The salad can be eaten on its own as a light and healthy meal or served as a side dish to grilled meats or seafood.
For a vegetarian option, try adding some crispy tofu or tempeh to the salad for a protein boost.
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Naturally Fermented Pickled Vegetable Medley
Main Ingredients: Vegetables, Garlic, Hot Peppers, Pickling Spice, Dill
Last but not least, this recipe for naturally fermented pickled vegetables is a great way to enjoy the tangy and crunchy goodness of đồ chua while also getting some probiotics into your diet. The pickles are made by fermenting a medley of vegetables, including carrots, daikon, cabbage, and more, for several days before adding them to the pickling liquid.
The result is a tangy and slightly sour pickle that is perfect for snacking on its own or using as a topping for sandwiches, salads, or rice bowls. The fermentation process also adds some extra health benefits, making these pickles a delicious and nutritious addition to any meal.
For an extra burst of flavor, try adding some fresh herbs or spices to the pickles before fermenting, such as dill, garlic, or chili flakes.
Ingredients
For the pickling liquid:
1 cup rice vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon salt
For the pickled veggies:
2 medium carrots, julienned or cut into matchsticks
1 small daikon radish, julienned or cut into matchsticks
1 small English cucumber, thinly sliced
2 cloves garlic, minced
1 small red chili, thinly sliced (optional)
Instructions
1. Make the pickling liquid
In a small saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool.
2. Prepare the veggies
Wash and peel the carrots and daikon radish, then julienne or cut into matchsticks. Thinly slice the cucumber and set aside. In a separate bowl, mix the garlic and chili (if using) with the veggies.
3. Pickle the veggies
Pour the cooled pickling liquid over the veggies, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 24 hours for a stronger flavor.
4. Serve and enjoy
Once pickled, the veggies can be stored in an airtight container in the refrigerator for up to 2 weeks. Serve as a side dish or condiment to add a tangy kick to your meals.
Health Benefits
In addition to being a delicious addition to your meals, Vietnamese pickled veggies also offer a variety of health benefits. The vinegar used in the pickling liquid contains acetic acid, which has been shown to have anti-inflammatory and antioxidant properties. The veggies themselves are also rich in vitamins and minerals, such as vitamin C, potassium, and fiber. So not only do these pickled veggies add flavor and texture to your meals, but they also contribute to a healthy diet.
In Conclusion
Pickled veggies are a delicious and healthy addition to any meal, and the Vietnamese pickled veggies recipe is a must-try. With just a few simple ingredients and easy instructions, you can make your own tangy and crunchy pickled veggies at home. So next time you're looking to add some flavor to your meal, give this Vietnamese dish a try.
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