How to Make Vietnamese Pickled Vegetables

Vietnamese pickled vegetables, known as "Đồ Chua," are a delicious and tangy addition to many dishes. This versatile condiment can elevate everything from bánh mì sandwiches to rice dishes. Making your own pickled vegetables at home is easy and ensures natural, fresh flavors. Follow these simple steps to prepare your own Vietnamese pickled vegetables.

Ingredients

To make Vietnamese pickled vegetables, gather the following ingredients:

  • 1 cup of shredded carrots
  • 1 cup of shredded daikon radish
  • 1 cup of white vinegar
  • 1 cup of water
  • 1/2 cup of sugar
  • 1/2 tablespoon of salt
  • 1-2 cloves of garlic (optional, for added flavor)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Start by thoroughly washing the carrots and daikon radish. Using a sharp peeler or knife, remove the skin from the daikon and then julienne both vegetables into thin strips. Aim for uniform thickness to ensure even pickling.

Step 2: Salt the Vegetables

Place the shredded carrots and daikon in a bowl, sprinkling them with salt. Gently rub the salt into the vegetables and let them sit for about 30 minutes. This step draws out excess moisture and helps maintain the crunchiness of the veggies.

Step 3: Rinse and Drain

After 30 minutes, rinse the salted vegetables under cold water to remove excess salt. Drain them well and squeeze out any remaining water using a clean kitchen towel or cheesecloth.

Step 4: Make the Pickling Brine

In a small saucepan, combine the white vinegar, water, sugar, and garlic (if using). Heat the mixture over medium heat, stirring until the sugar completely dissolves. Once dissolved, remove the pan from the heat and let the brine cool to room temperature.

Step 5: Combine and Store

In a clean glass jar, layer the rinsed vegetables. Pour the cooled pickling brine over the vegetables, ensuring they are completely submerged. Seal the jar tightly.

Step 6: Pickling Time

Let the pickled vegetables sit at room temperature for about 1 hour before transferring them to the refrigerator. The flavors develop beautifully over 24 hours, but you can enjoy them after just a few hours. They can be stored in the refrigerator for up to 2-3 weeks.

Serving Suggestions

Vietnamese pickled vegetables are incredibly versatile. Use them to top:

  • Bánh mì sandwiches
  • Spring rolls
  • Rice bowls
  • Salads

The tangy crunch adds a fresh element to your dishes!

Conclusion

Homemade Vietnamese pickled vegetables are a delightful and easy way to add flavor to your meals. With just a few simple ingredients and some patience, you can create a tasty condiment that enhances your culinary experience. Enjoy your homemade Đồ Chua!