Do Chua – Pickled Carrot and Daikon
You can read all the books, watch all the TV shows and visit all the restaurants, but until you arrive in Vietnam nothing really prepares you for the depth of culinary culture that exists here. After five days cycling and eating my way around Saigon, I still feel like a child on his first day of school, but slowly slowly catch the money. Taking on a methodical approach my days have been spent dedicated to eating and tasting one particular food. Yesterday was Pho, and today was Banh Mi day.
Home-made mayo, soy sauce, sweet cucumber, jalapenos and fresh herbs combine to give you an award winning sensory joyride and the compulsory Do Cha that adds a welcome crunch and sour undertone.
Made from pickled daikon and carrots this simple relish can be eaten in salads, spring rolls and even along side grilled meat. The longer the pickled carrots and daikon are allowed to pickled, the more sour they become
- 1 large carrot, peeled and cut into slices the width of matchsticks
- 1 large daikon, peeled and cut into slices the width of matchsticks
- 1 teaspoon salt
- 2 teaspoons plus 1/2 cup sugar
- 1 1/4 cups distilled white vinegar
- 1 cup lukewarm water
1. Place your chopped carrot and daikon in a mixing bowl and sprinkle with the salt
and 2 teaspoons of the sugar. Mix and gently squeeze the vegetables with your hands, squeezing out any water.The excess liquid will pool at the bottom of the bowl and both ingredients will wilt and become soft and flexible.
2. Now drain the carrot and daikon and rinse under cold running water and press gently to expel extra water. Return the vegetables to the bowl.
3. To make the brine combine 1/2 a cup of sugar, the
vinegar, and the water and stir to dissolve the sugar. Pour over the
vegetables. The brine should cover the vegetables. Let the vegetables
marinate in the brine for at least 1 hour before eating. The do cha will keep
in the fridge for up to a month.