The side dish I’m ROOTING for!

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. This time I wanted to be a little fancy and cut them into little flowers and rings! Keep in mind the smaller it is the faster it will absorb the pickling 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!

How to make: ĐỒ CHUA (Vietnamese Pickled Carrot and Daikon)

Recipe by Jen H. DaoCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Ingredients

• 1/2 med daikon (cut into slices)

• 1 med carrot (cut into ‘flower’ slices)

• 1 tsp salt

• 2 tsp sugar

• Pickling

• 1/4 c sugar

• 1/4 c vinegar

• 1/2 c and 2 tbsp warm water

Directions

• Cut carrots and daikon into desired shapes.
• Sprinkle salt and sugar into veggies. Let them “sweat” for 5-7 mins or until they can bend without breaking.
• Rinse veggies with cold water and drain.
• Mix together picking mix. Place veggies in a jar and pour pickling mix into jar.
• Refrigerate overnight!

Recipe Video