Watch how to make it here
This Vietnamese pickled daikon radish and carrots, also known as do chua, is a vegetable commonly used as a topping or ingredient in various dishes, such as banh mi sandwiches, spring rolls, and noodle dishes. The term “do chua” translates to “sour stuff” or “sour vegetable” in Vietnamese.
- To save time, make the pickled daikon and carrots one or two days ahead of time. If made the day of, let the vegetables marinate for at least an hour before using.
- After salting, the vegetables are ready to be pickled if you bend them and it doesn’t snap in half.
- Although you can julienne the vegetables with a knife, it is much faster to use a julienne peeler. Click here for the peeler I normally use.
- Store any leftovers in an airtight container in the fridge for up to 2 weeks.