Vietnamese Pickles (Đồ Chua)
Vietnamese Pickles (Đồ Chua) are a staple condiment in Vietnamese cooking and something you should always have on hand in the fridge next to a jar of Vietnamese Dipping Sauce (recipe is on my website) too if you want to cook Vietnamese at home. I always have a jar of this in my fridge to add to bánh mì, bún (noodle salads), sandwiches, salads, rice dishes, anything really just to add a sweet, crunchy bite to whatever I’m eating. It doesn’t even need to be a Vietnamese dish.
Really easy to make in 10 minutes, I’d just recommend using a julienne peeler as it will give you quick and consistent strands in seconds.
Makes- 1 x 900ml jar
Ingredients- 4
Cooking Time- 10 minutes
Skill Level- Easy
Ingredients
3 carrots, peeled and julienned
1 daikon, peeled and julienned
1/2 cup of white or caster sugar
1/4 cup of boiling water.
1/2 cup of vinegar. I’ve used apple cider vinegar but white wine or plain white vinegar works well too.
Method
1. Place sugar and boiling water into your jar (I’ve used a 900ml glass jar. Also make sure it’s clean and ideally sterilised) and stir to dissolve.
2. Add vinegar and stir to combine.
3. Use a julienne peeler to peel the carrots and daikon into a bowl.
4. Toss the carrot and daikon together to evenly disperse before placing into the jar.
5. Push down using chopsticks to fit in as much as possible. I even used the nub of the daikon to push down the pickles and compact them into the jar.
6. You could eat these within half an hour if you’re in a rush, but best to let them chill overnight in the fridge.
7. Store in your fridge and add to whatever you like. Consume within 3 months, but you’ll most likely finish it before then.
Watch the Process