Since I was making some Vietnamese Caramel Shrimp, I thought I could also make some do chua, or Vietnamese Pickled Carrots and Daikon to go with the shrimp. It’s super easy to pickle these carrots and daikon – you don’t even have to cook or heat anything! Simply dissolve the salt and sugar in the water/vinegar solution and then pour it over the carrots/daikon. It doesn’t get much easier than that! Making do chua isn’t difficult at all. However, if you, like me, chose to julienne the carrots and daikon, it can be a bit time consuming. The julienned carrots and daikon worked well as a side for us, but if you’re going to put your do chua in bahn mi, it would probably be faster to just use a peeler. However, you can cut the carrots and daikon into just about any shape and it’ll likely be fine – it all just depends on what your goals are. These sweetly tangy and crunchy pickled carrots and daikon provide a nice, refreshing contrast against most Vietnamese foods, although the pickled daikon (without carrots) is also commonly used in Korean (danmuji – usually as a side) and Japanese (takuwan – eaten as tsukemono) cuisine. The traditional methods used to make danmuji and takuwan are a bit different, but using this method will produce something very similar.
Prep time: 15 minutes
Cook time: none
Total time: 15 minutes + pickling time
Yield: many servings
- 1/2 cup water
- 1/2 cup white distilled vinegar
- 6 tablespoons sugar
- 1/2 teaspoon salt
- carrots, julienned
- daikon, julienned
- Dissolve salt and sugar in water and vinegar.
- Pack julienned carrots and daikon into a container.
- Cover the carrots and daikon with pickling solution. The amount of pickling time depends on how sweetly tangy you want the carrots and daikon.