Are you looking for a quick and easy way to add some salty crunch and tangy flavor to your meals? Look no further than the delicious and versatile Vietnamese pickled vegetables recipe, also known as đồ chua. This classic ingredient is commonly found in many Vietnamese dishes such as banh mi, noodle salads, and banh tet, and you can easily make it at home.
But why go through the effort of pickling vegetables yourself? For one, homemade pickled vegetables have a freshness and flavor that can’t be beat. Plus, you can customize the recipe to suit your taste preferences and use whichever veggies you have on hand.
In this recipe article, I will guide you through the simple process of making your own pickled vegetables with just a few key ingredients. Trust me — once you try these salty, crunchy, sour veggies in your favorite dishes, you’ll wonder how you ever lived without them. So let’s get pickling!
Why You’ll Love This Recipe
If you’re looking to add some zesty and refreshing flavors to your Vietnamese-inspired dishes, then this recipe for pickled vegetables is the one for you. Trust me; you’ll love it!
Firstly, the pickling process contributes a unique flavor and texture that will add depth to your meals. The vegetables soak in a mixture of rice vinegar, sugar, salt, and water, giving them a salty-crunchy-sour profile that’s hard to resist.
Secondly, this recipe is incredibly versatile. You can use it to make banh mi sandwiches with pickled carrots, add it as a side dish to noodle salads or rice bowls, or pair it with banh tet (sticky rice cakes). The possibilities are endless!
Thirdly, this recipe is easy to customize. You can switch out the vegetables depending on the season or your preferences. You can even make it spicier by adding chili peppers or herbs like cilantro and mint.
Finally, the pickled vegetables can last for weeks in the fridge or even longer if canned properly. This means you can prepare them ahead of time and always have them on hand whenever you need an extra burst of flavor.
What’s not to love about this recipe? It’s quick, easy, flavorful, and customizable – perfect for any busy home cook who wants to add that extra oomph to their meals. So why not give it a try and see how it can elevate your Vietnamese cuisine game? Trust me; you won’t regret it!
For this Vietnamese quick pickled vegetables recipe, you’ll need the following ingredients:
- 1 medium cucumber, thinly sliced rounds
- 1 small daikon radish, julienned (454 grams)
- 2 medium carrots, julienned (about 2 cups)
- 2 teaspoons salt
- 1 cup water
- 2 cups white vinegar
- 2 cups sugar
- Pickled Carrots Daikon
- 1 small daikon radish, peeled, cut into matchsticks or thinly sliced rounds (about 2 lbs)
- 2 medium carrots, peeled, cut into matchsticks or thinly sliced rounds (about 1 lb)
- 1 teaspoon salt
- 1 cup rice vinegar
- 1 cup water
- 1 cup sugar
These ingredients are widely available and easier to find in an Asian or Vietnamese grocery store. Make sure you have everything on the list before starting to prepare the recipe, as they all play a fundamental role in bringing flavor and texture to the dish.
The Recipe How-To
Now let’s dive into the exciting part: how to make this quick Vietnamese pickled vegetables. This recipe is perfect for those who don’t have much time but still want to enjoy the salty, crunchy, and sour flavors of Vietnam.
Gathering the Ingredients
To start, gather all the ingredients needed for the recipe:
– 2 lbs of vegetables (carrots, daikon radish, cucumber)
– 2 cups of water
– 1 cup of white vinegar
– 1 cup of rice vinegar
– 2 teaspoons of salt
– 2 teaspoons of sugar
Preparing the Vegetables
Next, it’s time to prepare the vegetables. First, cut them into matchsticks and put them in a large bowl. Then, sprinkle 2 teaspoons of salt and 2 teaspoons of sugar on top of the vegetables.
Making the Pickling Solution
In a separate container or saucepan, mix together the water, white vinegar, and rice vinegar. Bring to a boil over high heat.
Pickling the Vegetables
Once the pickling solution has boiled, carefully pour it over the vegetables in the large bowl. Use a spoon or spatula to mix everything together so that all the pieces are evenly coated with the liquid.
Storing and Serving
Finally, it’s time to store and serve your Vietnamese pickled vegetables. You can let them sit at room temperature for about an hour before transferring them to an airtight container and storing them in your fridge. They should stay fresh for up to several weeks! These quick pickled vegetables are delicious on their own or as a side dish with any meal. They also add great flavor and texture to dishes like banh mi sandwiches, noodle salads (such as dưa chua), banh tet or rice noodles dishes.
With this easy Vietnamese pickles recipe under your belt, you can have salty, crunchy, and sour vegetables whenever you like.
Substitutions and Variations
Looking for a flavorful twist on traditional Vietnamese pickled vegetables? There are a variety of delicious substitutions and variations you can experiment with in this recipe to make it uniquely your own.
For starters, consider changing up the types of veggies you use. While carrot, daikon radish, and cucumber are classic options, you might also try using other crunchy veggies like cabbage, bell pepper, or green beans. Thinly sliced jalapeño peppers can also add a spicy kick to your pickled veggies.
If you’re looking to reduce the sweetness or saltiness of the pickling brine, you could adjust the ratios of sugar and salt accordingly. For those who prefer a milder flavor profile, simply decrease the amount of sugar and salt called for in the recipe.
For a vegan-friendly version of this recipe, try substituting fish sauce with soy sauce. You’ll still get that savory umami flavor without any animal products.
Finally, consider using your quick pickled veggies as a colorful and flavorful addition to other dishes. Try adding them to rice bowls, noodle salads or even as toppings for Banh Mi sandwiches for an added crunch and tangy flavor.
Serving and Pairing
Vietnamese pickled vegetables are a versatile side dish that can be enjoyed with a variety of different meals. They make an excellent accompaniment to banh mi sandwiches, rice dishes, noodle salads, and more. The tart and crunchy texture make them a great complement to richer dishes.
For a classic pairing, try adding pickled vegetables to your banh mi sandwich. Layer sliced meat, pâté or tofu with pickled carrots and daikon on a baguette for a delicious combination of flavors and textures.
If you’re serving rice dishes or noodle salads, serve pickled vegetables on the side for an added level of flavor and crunch. They pair particularly well with fish sauce-based dressings.
In addition to traditional Vietnamese dishes, pickled vegetables also go well with other types of cuisine. Try pairing them with spicy Thai curries or Korean barbecue for a refreshing contrast to the intense flavors.
Overall, the salty and sour taste of Vietnamese pickled vegetables make them the perfect accompaniment to almost any dish. Their crunchy texture is sure to add an extra layer of enjoyment to your meal.
Make-Ahead, Storing and Reheating
Vietnamese pickled vegetables can be made well in advance and stored in a tightly sealed container in the refrigerator for up to 2 weeks. They also make a great addition to meal prep, as they can be made ahead and added easily to sandwiches, noodle salads, or rice bowls throughout the week.
When reheating the pickled vegetables, keep in mind that they are meant to be eaten cold, so using them as a topping on a hot dish may affect their texture and flavor. However, if you do want to serve them warm, pour boiling water over the vegetables and let them sit for 1-2 minutes before draining.
If you find that your pickled vegetables have become too sour or have lost some of their crunch during storage or transportation, try soaking them in ice water for 10-15 minutes to bring back some of the texture and balance out the flavors.
Overall, these quick pickled vegetables are a delicious and versatile addition to any meal, whether enjoyed straight from the fridge or used as a side dish or topping. With their long shelf-life and easy preparation method, they are perfect for anyone looking to add a little salty-crunchy-sour to their culinary repertoire.
Tips for Perfect Results
Preparing Vietnamese quick pickled vegetables is a simple process. However, there are still some tips that can go a long way in ensuring that your pickled vegetables turn out perfectly crunchy, salty and sour – just the way the Vietnamese like them. Here are some essential tips to help you achieve flawless results every time:
1. Use fresh produce: To get the best results possible, it is important to use fresh vegetables. Look for daikons and carrots that are firm, unblemished and free from any soft spots.
2. Cut vegetables into uniform shapes: Uniform cuts ensure that the vegetables soak up the brine evenly, resulting in equally tart and crunchy pickles.
3. Pick the right vinegar: White vinegar or rice vinegar are commonly used in Vietnamese cuisine to make quick pickles. The mild flavors and acidity of these vinegars help retain the natural flavor of the vegetables while still serving as a preservative.
4. Don’t skip the salt: Salt plays a crucial role in drawing out moisture from the vegetables and helps create an environment that discourages unhealthy bacteria from growing.
5. Allow sufficient marinating time: While quick pickling implies fast results, don’t rush it too much. For optimal texture and flavor, let your pickled veggies soak up flavors for at least 30 minutes before indulging.
6. Don’t be afraid of substitutions: Try subbing in different types of veggies if you have them on hand. Cabbage, onions and cauliflower make great options for quick pickling.
7. Experiment with seasoning variations: Fish sauce, sugar, chili flakes or ginger can add different flavor dimensions to your vietnamese pickles making them savory, spicy or sweet according to your preference.
By following these tips, you can make perfectly salty, crunchy and sour Vietnamese style pickled vegetables every time. They are great as a firm foundation for sandwiches like banh mi or even if you want a tangy accompaniment for dưa chua (Vietnamese noodle salad with pickles) or banh tet (sticky rice cakes).
As people attempt to prepare a specific dish, many have questions they want to ask, including how to substitute ingredients or how much of each ingredient is needed. Below are frequently asked questions and answers related to the recipe, Vietnamese Pickled Vegetables.
What is the white stuff in Banh Mi?
When preparing Vu’s banh mi, the key ingredient for the meaty component is obtained from the shredded or minced meat of a barbecued leg of pork. Additionally, a slice of cha lua – a pork sausage roll infused with anchovy paste and fish sauce – adds a subtle and savory touch. These two ingredients work together harmoniously, forming the core meat component of the banh mi.
Which vegetables are best for pickling?
Apart from the usual pickled cucumbers, there is no shortage of fruits and vegetables that can be used for this delicious snack. Some examples include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, and many others. The possibilities are endless when it comes to pickling!
What is the most popular pickled vegetable?
Pickling is a common practice in many cultures to preserve and enhance the flavor of various foods. While cucumbers are the go-to choice in the West, other cultures have their own preferred pickling ingredients. For example, Napa cabbage is often used in South Korea’s beloved kimchi, and soybeans are the foundation of Japan’s Nattō.
What makes vegetables pickled?
Preserving food can be done by pickling. Pickling involves placing vegetables, fruit, meat or fish in a jar, and covering them with a solution made from salty water, sugar water, lemon juice or vinegar. The acidic solution helps to prevent the food from spoiling, and the tight jar ensures that the flavors are absorbed evenly.
In conclusion, this recipe for Vietnamese pickled vegetables is a must-try for anyone who enjoys exploring new flavors and textures. With its combination of salty, crunchy, and sour tastes, it’s sure to tantalize your taste buds and leave you wanting more. Plus, it’s incredibly easy to make and can be customized to suit your personal preferences.
So why not take the leap and try making some pickled vegetables today? Your taste buds will thank you, and you’ll discover a whole new world of flavor that you never knew existed. Whether you enjoy them on their own, in a banh mi sandwich, or as a side dish with your favorite meals, these pickled vegetables are sure to become a regular addition to your culinary repertoire. So go ahead and give it a try – you won’t regret it!
Pickled Vegetables-Vietnam Recipe
- 1 medium carrot
- 1 medium daikon radish
- 1 medium cucumber
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- slice vegetables into match stick strips.
- rub vegetables with salt to drain 1/4 of its volume of water.
- leave to drain.
- mix water, vinegar and sugar and add vegetables.
- let it sit for at least an hour before serving.
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