A dish I CARROT-bout. Đồ chua! 🥕
This is probably the most popular side dish slash condiment in Vietnamese cuisine. You can see it in Banh Mi, accompanying Banh Xeo and sometimes just eaten with rice as a side!
Now this comes in all sorts of shapes and sizes depending on who makes them or where you’re getting it from. I prefer to cut the matchstick style since it’s easier to put in sandwiches and as a side. But you can cut them in whatever shape you want! Keep in mind the smaller it is the faster it will absorb the liquid.
Feel free to tweak it if you like it more tangy or more sweet. You can make it in small batches so you can try it to your liking. As always the recipes below, until next time!
Easy and Simple Đồ Chua (Vietnamese Pickled Veggies)
Course: SidesCuisine: Asian, VietnameseDifficulty: Easy4
servings10
minutesIngredients
2-3 small carrots
1/2 medium daikon
1 tsp salt
2 tsp sugar
- Brine
1/4 c sugar
1/4 vinegar
1/2 c water + 2 tbsp
Directions
- Cut veggies into matchsticks, add salt and sugar. Let sit for 5 mins to remove some moisture.
- Rinse veggies and place into a jar
- Make brine mixture and add to jar. Seal and let sit in refrigerator for 1 hr or overnight.
