📝 About This Recipe
Do Chua is the vibrant, crunchy soul of Vietnamese street food, offering a refreshing explosion of sweet and sour notes that cut through rich, savory flavors. This traditional root vegetable salad features julienned daikon and carrots transformed by a delicate brine into a translucent, crisp condiment. Whether tucked into a crusty Banh Mi or served alongside grilled meats, its bright acidity and signature snap are essential for an authentic Southeast Asian dining experience.
🥗 Ingredients
The Vegetables
- 1 pound Daikon Radish (peeled and cut into matchsticks)
- 1/2 pound Carrots (peeled and cut into matchsticks)
- 1 tablespoon Sea Salt (for drawing out moisture)
- 2 tablespoons Granulated Sugar (for the initial vegetable massage)
The Pickling Brine
- 1 1/4 cups Distilled White Vinegar (standard 5% acidity)
- 1 cup Warm Water (filtered is best)
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1 teaspoon Salt (fine sea salt)
Optional Aromatics
- 2 cloves Garlic (thinly sliced)
- 1-2 pieces Thai Bird's Eye Chili (split lengthwise for a hint of heat)
👨🍳 Instructions
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1
Begin by prepping your vegetables; peel the daikon and carrots, then slice them into uniform matchsticks about 3 inches long and 1/8 inch thick. Using a mandoline with a julienne blade can ensure perfect consistency.
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2
Place the julienned vegetables into a large mixing bowl. Sprinkle with 1 tablespoon of salt and 2 tablespoons of sugar.
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3
Using your hands, gently massage the vegetables for about 3-5 minutes. You will notice them becoming soft, pliable, and releasing a significant amount of liquid.
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4
Test the flexibility: pick up a piece of daikon and bend it into a circle; if it bends without snapping, it is ready.
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5
Drain the vegetables in a colander and rinse thoroughly under cold running water to remove the excess salt and sugar. This prevents the pickles from being overly salty.
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6
Squeeze the vegetables firmly with your hands or a clean kitchen towel to remove as much moisture as possible. This step is crucial for maintaining a crunchy texture.
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7
In a separate medium bowl or a large measuring glass, combine the warm water, 1/2 cup sugar, and 1 teaspoon of salt. Stir until the solids are completely dissolved.
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8
Add the white vinegar to the sugar-water mixture and stir well. Taste the brine; it should be pleasantly tart and sweet.
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9
Pack the rinsed and squeezed vegetables tightly into a clean 1-quart glass jar. If using garlic or chilies, tuck them into the sides of the jar as you pack.
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10
Pour the brine over the vegetables until they are completely submerged. Use a clean spoon to press down on the vegetables to release any trapped air bubbles.
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11
Seal the jar tightly and let it sit at room temperature for at least 1 hour, though 4-5 hours is better for the flavors to develop.
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12
Transfer the jar to the refrigerator. While they can be eaten immediately, the flavor peaks after 2-3 days of chilling.
💡 Chef's Tips
For the best crunch, never skip the 'massaging' step as it breaks down the cell walls just enough to let the brine penetrate. If you find the smell of daikon too pungent, add an extra rinse cycle or a splash more vinegar to the brine. To keep the vegetables submerged, you can place a small weight or a folded piece of parchment paper at the top of the jar before sealing. Store these in the refrigerator for up to 4 weeks; the flavor will continue to deepen over time. If you prefer a more colorful salad, use purple daikon or heirloom carrots for a modern twist.
🍽️ Serving Suggestions
The classic pairing: Pile generously onto a Banh Mi sandwich with pâté and cilantro. Serve as a refreshing side dish alongside Vietnamese Grilled Pork (Thit Nuong) and vermicelli noodles. Use as a crunchy topping for rice bowls or 'Com Tam' (broken rice) dishes. Pair with a crisp, cold Lager or a refreshing Jasmine iced tea to balance the pickle's acidity. Finely chop and fold into spring roll dipping sauces for added texture.