A classic Vietnamese pickle that goes with just about everything and can be found throughout Vietnam. Đồ Chua, however, goes especially well with sweet dishes like Braised Pork in Coconut Water (Thịt Kho Tàu), as the sharp pickle helps cut through the pervasive sweetness and creates an element of balance in the meal.
Quick and simple, this pickle can be made and eaten on the same day or it will last for a couple of weeks if kept in the fridge.
Vietnamese Daikon and Carrot Pickle (Đồ Chua)
- 1 large daikon radish
- 2 large carrots
- 1 tbsp. salt
- 5 tbsp. white sugar
- 1 cup white rice vinegar
- Place the vinegar and sugar into a saucepan. Heat until the sugar dissolves completely. Set aside to cool
- In the meantime, peel the vegetables. Julienne the carrots into thin strips. Cut the daikon in half down the centre. Thinly slice the daikon into thin “crescents” or half-moons. Alternatively, julienne the daikon as you did the carrots
- Place the prepared vegetables into a colander. Sprinkle with salt and mix with your hands. Put to one side for 30 minutes
- Rinse the salt from the vegetables and, using your hands, squeeze the vegetables to remove any excess water. Pat dry with a tea towel
- In a bowl combine the vegetables and vinegar mixture
- Allow to stand for at least one hour before serving
- Store in an air-tight jar