Xem Nhiều 3/2023 #️ Vietnamese Pickled Carrots &Amp; Daikon Radish Recipe (Đồ Chua) # Top 5 Trend | Misshutech.com

Xem Nhiều 3/2023 # Vietnamese Pickled Carrots &Amp; Daikon Radish Recipe (Đồ Chua) # Top 5 Trend

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If you’ve had Vietnamese food, you’ve probably at some point caught a whiff of these pungent Vietnamese pickled carrots and daikon. These are what you find inside Vietnamese bánh mì but also served on the side for various other recipes too.

Sometimes you’ll see it extremely heavy on the carrots with almost no daikon, but I like it with the reverse ratio. You can do what you like best, but I’ll show you how easy and quick it is to make this recipe!

Đồ chua literally means “pickled stuff.” Weird right? It makes no sense to me to have such a generalized name because the vegetables in it don’t change-it’s always carrots and daikon.

But anyways, like pickles in other cuisine, they go well with salty or fatty foods. It’s great on Vietnamese sandwiches ( bánh mì), savory crepes ( bánh xèo), grilled pork and noodles ( bún thịt nướng), egg rolls ( chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm (dipping sauce).

Daikon vs. carrot ratios

I learned that in Vietnam, đồ chua is mostly daikon simply because it is cheaper and carrots were added mainly for color. Here in the US the costs of these veggies are flipped so cost-conscious restaurants and shops will load up on the cheaper carrots.

In fact, when my parents first emigrated to the US, most restaurants in California didn’t use daikon at all. Some people like it better this way, and some have only ever seen it this way because of the specific bánh mì shops they visit.

Today, most restaurants I visit use a 50/50 mix of daikon and carrots. It’s what I grew up with and in this recipe, we’ll stick with that for familiarity. Before we get started, here’s a few notes on how to make đồ chua.

Customizing this pickle recipe

This recipe was originally customized by my Mom to be slightly less pungent and less sweet compared to the recipe you will find at most Vietnamese shops. This less vinegary formula is simply a matter of preference, and it will make your đồ chua last longer in the fridge before it expires.

Following this recipe also creates đồ chua that’s ready to be added to nước chấm to taste-you won’t need to ring out or rinse the pickles beforehand.

If you’re in a rush and want to eat these within a few hours and don’t care to save extras for another day, adjust the solution for an even higher vinegar to water ratio.

Preparation tips

So peel and then shred your veggies to the size you want. Smaller matchstick cuts will get more sour than larger ones. Use a mandolin slicer for more uniform cuts. A good mandolin like the one I linked is extremely sharp.

My aunt admitted she gave up and donated her mandolin cutter after trying it out, but she did it bare-handed. I have since heard many other counts from people I know, to TV chefs having this same fate.

Yes this mandolins can be super dangerous, but so are kitchen knives and cholesterol intake if you don’t handle them properly. I always use a (magical) cut-resistant glove so you can cut all the veggies down to the little bits and reduce waste.

If you’re still concerned about cutting the little bits on the mandolin, simply only use it down to a size you’re comfortable with, then finish cutting the small bits with a normal chefs knife.

Salting for moisture removal

Next, we want to sprinkle salt on the daikon and carrots and mix it thoroughly. This removes some of the odor, and color. If you let it sit longer than 15 minutes, more salt will be absorbed. This is the same process we do for Japanese cucumber salad and Chinese cucumber salad!

Note how the carrots and daikon lose their rigid shape, get a little softer and wobblier after the salt gets to work on them. They release water too. Rinse thoroughly and lightly squeeze in batches to remove excess moisture. If you grab smaller amounts in your hand at a time, it will take a bit longer but it will be easier to remove more moisture with each squeeze.

Transfer into jars. You don’t need to leave a ton of headroom at the top, so just feel free to load it up or split amongst smaller jars to gift to family and friends.

Then, top off with the vinegar solution so that it covers all the veggies. If you’re a bit short on liquid, you can simply add filtered water to top off the jars.

Depending on the weather or where you store these jars, it should take about 2-3 days until its sour enough and ready to eat. Taste a piece every 12 or 24 hours to check on the progression of pickling.

When it’s really warm outside it can finish days sooner. If it’s really cold outside it may take a very long time-you can speed things up by turning on the light bulb in your oven and setting the jars near them. Just rotate the jars so each get a simliar amount of exposure.

What do you eat with Đồ Chua?

Literally everything. Đồ chua is great on Vietnamese sandwiches ( bánh mì), savory crepes ( bánh xèo), grilled pork and noodles ( bún thịt nướng), egg rolls ( chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm (dipping sauce).

How long do pickled carrots last?

Pickled carrots can last up to five months in the refrigerator, but as long as they haven’t become too sour its ok to eat.

Are pickled vegetables good for you?

Pickled vegetables, like đồ chua, have a lot of healthy benefits due to the fermentation brine that creates good bacteria for your gut and overall body.

Saigon Chicken Vermicelli Bowls With Pickled Carrots And Nuoc Cham Dressing

Transfer the vermicelli to individual bowls. Arrange the chicken, carrots, cabbage, cashews, and basil on top. Garnish with as much sambal oelek as you like and serve with the nuoc cham dressing.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices. While the chicken cooks, prepare the garnishes and dressing.

In a small bowl, combine the carrots and 1 tablespoon [2 TBL] lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Bring a medium sauce pot of water to a boil. Add the vermicelli rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and set aside. While the water heats and the noodles cook, prepare the rest of the meal.

In a medium bowl, combine the chicken and hoisin marinade and turn to coat. Let stand while you prepare the noodles and carrots.

In order to bring you the best organic produce , some ingredients may differ from those depicted.

20-Minute Meal

Saigon chicken vermicelli bowls with pickled carrots and nuoc cham dressing




Family-Friendly, Gluten-Free, Soy-Free, Dairy-Free

2 Servings,

710 Calories/Serving



Bún (vermicelli rice noodles) and gà nướng (grilled chicken) team up with a third Vietnamese staple, tương đen (hoisin) for a delicious 20-minute meal.

Get delicious recipes with organic produce and clean ingredients delivered

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In your bag

1 bag serves 2

(2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we’ll put a note in your bag.

Chicken options:

2 to 4 boneless skinless chicken thighs (about 10 ounces total)

2 boneless skinless chicken breasts (about 6 ounces each)

Sunbasket hoisin marinade (almond butter – coconut aminos – pumpkin – dried plums – molasses – coconut vinegar – sesame oil – kosher salt – granulated garlic)

5 ounces vermicelli rice noodles

1 organic lime

¼ pound organic shredded carrots

2 tablespoons cashews

4 or 5 sprigs organic Thai (or Italian) basil

Sunbasket nuoc cham base (fish sauce – fresh garlic – coconut sugar)

5 ounces organic shredded Savoy or other cabbage

1 tablespoon sambal oelek (optional)

Chef’s Tip

Traditionally a dipping sauce, the dressing for these bowls, known as nước chấm in Vietnamese, is tailor-made for customizing. Feel free to adjust it to your liking by adding a sprinkling of sugar for a little more sweetness, another squeeze of lime for more brightness, or a splash of your favorite fish sauce for complexity.

Grill It

Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.

Nutrition per serving

Calories: 710, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 130mg (43% DV), Sodium: 970mg (40% DV), Carbohydrates: 84g (28% DV), Total Sugars: 13g, Added Sugars: (molasses, coconut sugar): 3g (6% DV). Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Recipesource: Nuoc Cham With Shredded Carrots And Daikon

* Exported from MasterCook * NUOC CHAM WITH SHREDDED CARROTS AND DAIKON Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method 2 sm Garlic cloves, crushed 1 sm Fresh red chile pepper, -seeded and minced 2 tb Sugar 2 tb Fresh lime or lemon juice 1/4 c Rice vinegar 1/4 c Nuoc mam (Vietnamese fish -sauce) 1 sm Carrot, shredded 1 sm Daikon or turnip, peeled and -shredded 1 t Sugar 1 lg Head of Boston lettuce, -separated into individual -leaves 1 bn Scallions, cut 2″ lengths 1 c Coriander leaves 1 c Mint leaves 1 c Fresh Asian or regular -basil leaves 1 Cucumber, peeled in -alternating strips, halved -lengthwise and sliced -crosswise 4 oz Fresh bean sprouts Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. On a large platter, decoratively arrange the vegetable ingredients in separate groups. - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving

Recipe: Vietnamese Fish Sauce For Dipping

When I’m feeling fancy, I like to call this “fish sauce vinaigrette” or even “anchovy vinaigrette.” Essentially, it’s the vital finishing touch on scores of Vietnamese dishes. It can be used as a dipping sauce, a condiment, or a dressing. If you know how to make this one recipe, you’ll have the key to unlock an arsenal of Vietnamese dishes.

The Vietnamese name for this sauce is nuoc mam cham—“nuoc mam” referring to the fish sauce and “cham” meaning “to dip.” I’m showing you this recipe as a prelude to the rice vermicelli bowl I’ll talk about next time, as my answer to the one I had at Bun Thit Nuong Chi Thong in Saigon.

I’ve even used similar versions to give a western salad a southeast Asian flair.

It’s super simple to make, especially if you throw everything into a Magic Bullet the way I do. Store it in an airtight container in your fridge, and it should stay good for a couple of weeks. Be forewarned, though: this stuff is sticky and, while it’s awesome on your food, it’s terrible on your clothes, so be careful!

Notes: My Aunt Carol taught me the 4:3:2:1 ratio, a good rule of thumb to remember when making nuoc mam cham: 4 parts water to 3 parts sugar to 2 parts fish sauce to 1 part acid like lime juice or vinegar.


2 cloves garlic

2 bird’s eye chile peppers or to taste (these are the tiny red peppers usually found in Thai or Vietnamese cooking—they can be super hot, so if you prefer your sauce milder, discard the seeds or omit the peppers all together)

2 limes, juiced (approx 1/4 c)

3/4 c granulated sugar

1/2 c fish sauce

1 c water


Make sauce in a blender: In a small blender like the Magic Bullet, combine the garlic, peppers, lime juice, sugar, fish sauce, and water; blend until incorporated.

Make sauce the [slightly more] laborious way: In a mortar & pestle, crush the garlic and peppers (or just mince them). In a mason jar, combine garlic, peppers, and lime juice. In a medium bowl, whisk together sugar, fish sauce, and water untildissolved. Pour into jar, cover, and shake to combine.

Let stand 30m for flavors to combine. Store chilled in airtight container for up to 2 wks, but I dare you not to eat it with everything.

Active time: 10m Total time: 40m Yields: 1 pint


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