{"id":33301,"title":"Vietnamese Pickled Vegetables (\u0110\u1ed3 Chua) in 5 Minutes !","modified":"2025-06-16T08:30:10+02:00","plain":"Do chua is essentially pickled carrots and daikon. It is a staple of Vietnamese cuisine and can be used in countless ways.\n\n\n\nBut this sweet-and-sour vegetable condiment is most often tucked into the iconic Vietnamese sandwich, the banh mi. \n\n\n\nBanh mi is life.\n\n\n\nThe vegetables are sliced, brined, and ready to eat almost right away. Their flavor deepens after a few days in the refrigerator and they can be enjoyed like any other pickle. Try them with a good bun cha, for example.\n\n\n\nUltra-Quick Vietnamese-Style Pickled Carrots and Daikon\n\n\n\nWhen you bite into a Vietnamese banh mi sandwich, you savor that amazing harmony of salty, spicy, sweet, savory, and acidic notes that makes your taste buds dance. What other sandwich in the world offers such a complete range of flavors ? Just yum !\n\n\n\nWell, the secret behind the sweet-and-sour element of this sandwich lies in these pickled vegetables!\n\n\n\nThis do chua draws its punch from a vinegar brine, so it might be a bit tangy to eat straight from the jar (unless you're a nut  foodie like me).\n\n\n\nBut as a condiment on a banh mi sandwich, or really any Asian dish\u2026 they are divine !\n\n\n\n\n\n\n\nWhat I PARTICULARLY LOVE about these quick-pickled carrots and daikon\u2026 or any other quick pickle:\n\n\n\n\nYou can have a jar ready in under 30 minutes, and it gets even tastier after some time in the fridge.\n\n\n\nNo need for hot-water canning\u2026 just whip them up whenever you need them.\n\n\n\nUse them on any Vietnamese dish that craves that irresistible sweet-and-sour kick \u2026 \n\n\n\n\nTry another pickled vegetable recipe: the Japanese cabbage salad\n\n\n\nThe ingredients for do chua\n\n\n\nRice vinegar: an Asian vinegar that is now easy to find almost everywhere. It is well worth keeping in your pantry\n\n\n\nDaikon radish: widely used in Japan and, as you can see, across all of Asia.\n\n\n\n\n\n\tVietnamese Pickled Vegetables (\u0110\u1ed3 Chua) in 5 Minutes!\n\t\t\n\t\tAn easy and quick recipe for Vietnamese pickled vegetables\t\n\t\n\t\t\t\n\t\n\t\t1 large carrot, peeled and cut into strips1 medium daikon radish, peeled and cut into strips50 g sugar1 tablespoon salt240 ml water120 ml rice vinegar\t\n\t\n\t\tIn a bowl, use your hands to massage the salt, sugar and vegetables until completely dissolvedAdd the water and rice vinegarTransfer everything to a jar. It can be eaten immediately but it is better after a night in the fridge... or even a week\t\n\t\n\t\tUse a mandoline to make the first slices of carrot and daikon, then a knife to cut the slices into strips\n\t\n\t\n\t\tCondimentVietnamesel\u00e9gumes marin\u00e9s\t\n\n\n\n\n\nCulinary sources\n\n\n\nSerious eats write up on the subject","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33301"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33301\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/3451"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}