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 (Pickled Carrots and Daikon)
Author: Kathleen | HapaNom
Recipe type: Pantry
Cuisine: Vietnamese
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
- 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.
My favorite Vietnamese restaurant closed down a few years ago and I CRAVE pickled carrots. You just made my day!
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)