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Do Chua (Pickled Carrots and Daikon)

May 21, 2014 by hapagirl 2 Comments

Do Chua is a Vietnamese staple of pickled carrots and daikon.  The acidity pairs perfectly with grilled meats or anything that is fatty.  They’re great on Banh Mi, Bun Thit Nuong, or even on grilled hot dogs.

Do Chua is a Vietnamese staple of pickled carrots and daikon. The acidity pairs perfectly with grilled meats - Ban Mi, Bun Thit Nuong, or even on grilled hot dogs.

Do Chua (Pickled Carrots and Daikon)
Recipe Type: Pantry
Cuisine: Vietnamese
Author: Kathleen | HapaNom
Ingredients
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoon salt
  • 2 teaspoons sugar
  • 2 medium carrots, julienned
  • 2 daikon radishes of similar size to the carrots, julienned *
Instructions
  1. In a small saucepan, combine the water, vinegar, salt, sugar, and stir well. Simmer until the the salt and sugar have dissolved. Turn off the heat and allow the liquid to cool to room temperature. Place the carrots and daikon in a sterilized jar. Poor the liquid over top, refrigerate overnight. (The Do Chua will keep for approximately 3 weeks).
Notes
*Daikon is more traditional to this dish. However, you can’t find daikon, you may use red radish.
3.3.3077

 

 

 

Filed Under: Asian, Blog, Dishes, Fall, Gluten Free, Pantry, Recipes, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: Asian, carrots, diakon, do chua, pickled, vietnamese, vinegar

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Comments

  1. Jennifer says

    May 23, 2015 at 5:27 pm

    My favorite Vietnamese restaurant closed down a few years ago and I CRAVE pickled carrots. You just made my day!

    Reply
    • hapagirl says

      May 23, 2015 at 11:33 pm

      Aw… I know just how you feel. When I was living in DC, my favorite Vietnamese place, ‘The Queen Bee’ closed down… so depressing! But YAY that I made your day! 🙂 I hope you enjoy them!

      Psst, one of my favorite dishes with Do Chua, is Bun Thit Nuong Cha Gio (Grilled Pork and Spring Rolls with Noodles)

      Reply

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I'm Kathleen and I live in the Atlanta area. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. Find out more!

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