When it comes to Vietnamese cuisine, the bold and bright flavors of fresh herbs, juicy meats, and zesty sauces are enough to transport you straight to the streets of Hanoi. One staple of Vietnamese cuisine that cannot be overlooked is pickled vegetables known as đồ chua. These tangy and crisp veggies are a must-have component for any traditional Vietnamese dish, particularly banh mi sandwich or grilled meats like lemongrass chicken.
The combination of pickled carrots, daikon radish, and cucumber provides a refreshing contrast against rich meats that can sometimes be overwhelming in flavor. Đồ chua literally translates to “sour vegetables,” but the sourness is well balanced by the sweet and salty notes from sugar, kosher salt, and rice vinegar that compose this easy Vietnamese quick pickle recipe. Whether you’re making it for banh mi sandwiches, as a side salad for a spicy Vietnamese meal or simply snacking on them throughout the day, you’ll see how these pickled vegetables elevate your taste buds to new levels of culinary delight.
With this recipe for Vietnamese Pickled Vegetables (đồ chua), I’ll show you how to create a quick and easy version of these delicious veggies at home with readily available ingredients from your local grocery store. So get ready because in just 30 minutes, you will have created something that is sure to impress everyone who tries it. Trust me; you won’t regret trying out this recipe!
Why You’ll Love This Recipe
If you’re a fan of Vietnamese cuisine or Asian-inspired dishes, then this pickled vegetable recipe is a must-try! Not only is it a traditional side dish in Vietnamese cuisine called “đồ chua,” but it’s also a versatile and flavorful addition to any dish.
One reason you’ll love this recipe is because it’s quick and easy. With only a handful of ingredients, most of which you probably already have on hand, you can have a delicious and healthy snack or side dish in less than 30 minutes. Simply slice the daikon radish and carrots into matchstick-sized pieces, mix the pickling liquid, and let the veggies soak in the flavorful mixture for about 20 minutes. It’s that simple!
Another reason to love this recipe is its refreshing taste. The tangy and slightly sweet pickling liquid made with rice vinegar, warm water, sugar, and kosher salt gives the vegetables a burst of flavor that pairs perfectly with savory dishes like banh mi sandwiches or spicy Vietnamese soups. The combination of crisp carrot and crunchy daikon radish make for an excellent texture contrast in every bite.
Lastly, this recipe allows for versatile substitutions and variations. Mix up your pickled veggies by adding cucumber or jalapeno for an added kick of spice. Try swapping out the daikon for red onion or adding other herbs like cilantro or mint to give your pickled vegetables a unique twist.
Overall, you’ll love this recipe for its simplicity, refreshing taste, and versatility. It’s the perfect side dish to have on hand for any meal, from afternoon snacks to dinner parties.
Before we get started, let’s gather all the ingredients needed for this Vietnamese Pickled Vegetables Recipe. Here’s what you’ll need:
- 1 pound daikon radish
- 1/2 pound carrots
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 cup warm water
- 1/4 cup rice vinegar (Vietnamese preferred)
- Pickling jar
Note that this recipe makes about 3 cups of pickled vegetables. If you want to make more or less, adjust the ingredients accordingly.
The Recipe How-To
Here’s the step-by-step guide to making the Vietnamese Pickled Vegetables recipe that will surely satisfy a craving for tangy, zesty and crunchy vegetables.
- 20 minutes
- 5 minutes
- 25 minutes
- 2 cups water
- 1 cup rice vinegar Vietnamese
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 pound daikon radish, peeled and cut into matchsticks
- 1/2 pound carrots, peeled and cut into matchsticks
- In a large bowl, mix together water, rice vinegar Vietnamese, sugar and salt until the mixture has been fully combined.
- Add in your sliced daikon radish and carrots into the mixture. Toss to combine all of the vegetables, so that they are evenly coated with the pickling liquid.
- Let the mixture sit at room temperature for at least 20 minutes, or store it in the refrigerator for up to a few months – it will last as long as you keep it!
- After at least 20 mins, remove your pickled vegetables from your refrigerator or countertop and drain off any excess water or liquid before serving.
- You can use your freshly pickled vegetables on sandwiches, salads or even as a side dish for all of your favorite meals.
For even more deliciousness, try adding spicy Vietnamese pickled carrots or quickly pickled cucumbers to your tangy vegetable mix.
Enjoy these homemade Vietnamese Quick Pickles as they make a perfect condiment for Banh Mi sandwiches or Bánh mì thịt – grilled meat served over a plate filled with rice noodles!
Substitutions and Variations
One of the best things about this Vietnamese pickled vegetables recipe is that it’s very adaptable to your own taste and preferences. Here are some substitutions and variations that you can try out:
– Vegetables: If you can’t find daikon radish or carrots, you can substitute them with other firm vegetables such as turnips, beets, bell peppers, or cucumbers. Just make sure to cut them into matchsticks or thinly sliced rounds to match the size of the daikon and carrot. You can also mix and match different vegetables to create your own pickled vegetable blend.
– Spiciness: If you like your pickled vegetables spicy, you can add sliced chili peppers or chili flakes to the pickling liquid. Thai bird’s eye chilies, jalapenos, or serranos are good choices. Adjust the amount according to your heat tolerance.
– Sweetness: For a sweeter version of these pickled vegetables, add more sugar to the pickling liquid. You can also use brown sugar, honey, or maple syrup instead of white sugar for a deeper flavor.
– Vinegar: While rice vinegar is traditional for Vietnamese pickled vegetables, you can also use other types of vinegar such as apple cider vinegar or white wine vinegar. Keep in mind that different vinegars will affect the taste of the final product.
– Herbs and Spices: Feel free to experiment with herbs and spices to add more flavor to your pickled vegetables. Some popular options include garlic, ginger, lemongrass, cilantro, mint, and basil.
With these substitutions and variations, you can create endless variations of this versatile recipe. Enjoy!
Serving and Pairing
Once you’ve made your delicious Vietnamese pickled vegetables, it’s time to showcase them in all their glory. There are plenty of ways to do this, whether you want to serve them as a side dish or incorporate them into your favorite meals.
One of the most popular ways to serve these pickled vegetables is as a topping for a banh mi sandwich. Their crunchy texture and tangy flavor are the perfect complement to the savory meat and bread in this classic Vietnamese sandwich. Simply add a generous handful of pickled vegetables after filling your baguette with pork, pate, or tofu, and enjoy!
These pickled veggies can also add some zing to other dishes that could use a flavor boost. For example, top your salads with a handful of these crisp veggies instead of traditional croutons for an interesting twist. You can even chop them up into finer pieces and use them as a garnish for stir-fries or rice bowls.
In terms of pairing, these Vietnamese pickled vegetables go well with many Asian-inspired dishes. They are perfect with spicy Vietnamese food like pho or bun cha, as well as Thai curries and Chinese stir-fry dishes.
When it comes to drinks, consider pairing your pickled veggies with something refreshing and light – maybe a glass of iced tea or sparkling water would be perfect? These veggies are sure to tantalize your taste buds and give any simple meal an extra kick!
Make-Ahead, Storing and Reheating
Now that you have made the delicious Vietnamese pickled vegetables, you can store them for days and use them whenever you want. They can be easily reheated without losing their delightful flavor and crunchiness. Here are some tips for storing and reheating your pickled veggies.
If you plan to store your pickled vegetables for later use, ensure they are kept in an airtight container in the refrigerator. These pickles can last for about two weeks if stored properly. The longer they sit, the more pungent and pickle-y they become.
To reheat the pickles, simply remove them from the refrigerator and let them come to room temperature. The vinegar base will slightly warm and soften the vegetables giving you a tangy bite that will make your mouth water.
One of my favorite things about this recipe is that it’s versatile and pairs well with almost any food. You can use it as a condiment on top of sandwiches or tacos or add it to your salads for a zesty crunch.
If you find that your pickled veggies are too tangy or sour, try soaking them in warm water before reheating or consuming them. This will help mellow out the acidity while still maintaining their crisp texture.
In conclusion, this dish is a great addition to anyone’s meal planning routine as it can be made in advance to help save time, lasts long in the fridge, and is suitable for various uses from snacking to making savory dishes shine with brightness.
Tips for Perfect Results
Vietnamese pickled vegetables may seem like a simple dish, but there are a few tips and tricks to ensure the perfect results. As someone who has been cooking Vietnamese cuisine for years, I have learned a few secrets along the way. Here are some tips to make your vietnamese pickled vegetables dish a success:
1. Use fresh, high-quality ingredients
The quality of the ingredients you use really does make a difference in the end result. Choose fresh daikon radishes and carrots that are firm and devoid of any discoloration or bruising. If possible, use organic ingredients for better flavor.
2. Cut ingredients to equal sizes
To achieve evenly pickled vegetables, it is important to cut your carrots and daikon radish into uniform matchsticks or thinly sliced rounds. The key is to have equal size pieces so that they pickle at the same rate.
3. Let them marinate long enough
For maximum flavor, let the vegetables marinate for at least 1 hour in the refrigerator before serving. However, if you want them extra tangy or spicy, leave them in longer.
4. Strain before serving
Make sure to strain the vegetables before serving so it isn’t too acidic or overpowered with vinegar flavor.
5. Store properly
Store your leftover pickle in an airtight container in the refrigerator for up to two weeks.
By following these simple tips, you will elevate your Vietnamese quick pickled vegetables recipe from good to great!
In conclusion, this Vietnamese Pickled Vegetables Recipe is not only quick and easy to prepare, but is also packed with flavor and nutritional benefits. With a few simple ingredients and basic kitchen tools, you can create a delicious and healthy side dish or topping for your Vietnamese banh mi sandwiches, rice bowls or salads.
Whether you are a novice in the kitchen or an experienced cook, this recipe is sure to satisfy your taste buds and impress your friends and family. So why not try something different tonight and whip up a batch of these flavorful Vietnamese pickled vegetables to accompany your next meal?
Remember to follow the tips and recommendations outlined in this article for perfect results every time. And don’t be afraid to experiment with different vegetables, spices or sweeteners to create your own unique variations of this classic Vietnamese dish.
In summary, this recipe is an excellent addition to any home cook’s repertoire as it is quick, easy-to-make, versatile, healthy and delicious. Give it a try today and enjoy the flavors of Vietnam in the comfort of your own home!
Vietnamese Pickled Vegetables Recipe
- 1 lb carrot, peeled and julienned (about 3 medium carrots)
- 1 lb daikon radish, peeled and julienned (about 1 large daikon)
- 4 jalapeno peppers, sliced
- 2 teaspoons sugar
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 1/2 cups warm water
- 1 1/2 cups rice vinegar
- In a large bowl, mix carrots, daikon radish, and jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and daikon begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
- Rinse the vegetables with cold water and drain well.
- In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
- Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
- Store in the refrigerator, and let sit 24 hours before eating. The flavor improves with time, and the pickles should last for months.
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