15 Vietnamese Pickled Carrots Recipe Prepare To Be Amazed!
Published on: Mar 18, 2024
Vietnamese pickled carrots, also known as “do chua,” are a staple in many Vietnamese dishes. These tangy and crunchy carrots add a burst of flavor and texture to any dish, making them a popular condiment in Vietnamese cuisine. While it may seem intimidating to make at home, this Vietnamese pickled carrots recipe is simple and easy to follow, allowing you to enjoy this delicious side dish whenever you want.
Main Ingredients: Carrots, Daikon, Sugar, Warm Water, Palm Vinegar, Salt
Do Chua, or Vietnamese pickled carrots and daikon, is a popular condiment in Vietnamese cuisine. It is a key ingredient in many dishes, adding a tangy and slightly sweet flavor to balance out the savory elements. Made with just a few simple ingredients, this pickle is easy to make at home and can be used in a variety of ways. Here are 20 creative and delicious ways to use Vietnamese pickled carrots and daikon in your cooking.
In addition to being a tasty condiment, Do Chua also has many health benefits. Carrots and daikon are both rich in vitamins and minerals, including vitamin C and potassium. Pickling these vegetables also adds probiotics, which can aid in digestion and boost the immune system. So not only is Do Chua a flavorful addition to your meals, it is also good for you!
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Quick Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Main Ingredients: Carrot, Daikon, Water, Sea Salt, Vinegar, Boiling
If you're short on time but still want the delicious flavor of Do Chua, try making a quick version. Simply slice your carrots and daikon into thin matchsticks and place them in a jar with a mixture of vinegar, sugar, and salt. Let it sit for at least 30 minutes before using. While it may not have the same depth of flavor as the traditional version, it's still a great option for when you're in a hurry.
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Mexican Pickled Carrot Sticks
Main Ingredients: Carrots, Jalapeno, Onion, Garlic, Vinegar, Water, Cumin
For a fun twist on Do Chua, try using the pickled carrots in a Mexican-inspired dish. Cut the carrots into long, thin sticks and add them to tacos, burritos, or quesadillas. The tangy flavor of the pickled carrots pairs perfectly with the spicy flavors of Mexican cuisine.
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Vietnamese Pickled Carrot and Daikon Radish
Main Ingredients: Medium Carrots, Daikon Radish, Sugar, Salt, Water, Rice
Do Chua is commonly used in Vietnamese cuisine as a topping for banh mi sandwiches. The pickled carrots and daikon add a wonderful crunch and tanginess to the sandwich, balancing out the rich flavors of the meat and other toppings. Try making your own banh mi at home and top it off with some homemade Do Chua.
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Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Main Ingredients: Carrot, Daikon, Hot Water, Salt, Sugar, White Vinegar
Do Chua is not just limited to Vietnamese cuisine. It can also be used in other Asian dishes, such as Korean bibimbap or Japanese sushi rolls. The pickled carrots and daikon add a bright and refreshing element to these dishes, making them even more flavorful.
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Quick Pickled Carrot Spears
Main Ingredients: Carrots, White Vinegar, Water, Kosher Salt, Dill Seed
Another quick and easy way to make pickled carrots is by cutting them into spears. This is a great option if you prefer larger pieces of carrot in your pickles. Simply place the spears in a jar with the pickling liquid and let it sit for at least 30 minutes. These pickled carrot spears make a great addition to salads or as a side dish.
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Sweet Pickled Carrot and Daikon (Do Chua)
Main Ingredients: Carrot, Daikon Radish, Salt, Sugar, Rice Vinegar
If you have a sweet tooth, you'll love this version of Do Chua. By adding a little extra sugar to the pickling liquid, you can create a sweeter pickle that is perfect for snacking on its own or using as a topping for sandwiches and wraps. You can also add a touch of honey or maple syrup for a more natural sweetener.
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Pickled Carrot Sticks
Main Ingredients: Carrots, Water, Cider, Sugar, Garlic Cloves, Dill
For a fun and colorful appetizer, try making pickled carrot sticks. Simply place the carrot sticks in a jar with the pickling liquid and let it sit for at least an hour. This will give the carrots a vibrant hue and a tangy flavor that is sure to impress your guests.
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Pickled Carrot and Hummus Sandwich
Main Ingredients: Pickled Carrots, Carrots, Lemon, Sweet Red Pepper, Red
If you're looking for a healthy and flavorful lunch option, try making a pickled carrot and hummus sandwich. Simply spread hummus on your bread of choice and top it with pickled carrots and any other toppings you desire. The tangy pickles add a nice contrast to the creamy hummus and make for a delicious and satisfying sandwich.
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Colorful Cabbage Salad
Main Ingredients: Green Cabbage, Carrots, Snow Peas, Red Bell Pepper
Do Chua is not just limited to carrots and daikon radish. You can also pickle other vegetables, such as cabbage, for a colorful and flavorful salad. Simply slice the cabbage thinly and place it in a jar with the pickling liquid. Let it sit for at least an hour before using. This salad is a great side dish for any meal and adds a nice pop of color to your plate.
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Grilled Chicken Teriyaki With Udon Noodle Salad
Main Ingredients: Free Range Chicken Breasts, Boneless Skin On Chicken
For a delicious and healthy dinner option, try making grilled chicken teriyaki with a side of udon noodle salad. The tangy Do Chua adds a nice contrast to the sweet teriyaki sauce and the chewy udon noodles. This dish is sure to be a hit with your family and friends.
Do Chua is a key ingredient in many Vietnamese dishes, including fresh spring rolls. These light and refreshing rolls are filled with vegetables, herbs, and your choice of protein, and are typically served with a peanut dipping sauce. Adding some pickled carrots and daikon to the filling adds a nice crunch and tangy flavor to these already delicious rolls.
Do Chua is not just limited to carrots and daikon. You can also pickle other vegetables, such as cucumber, radish, and onion, for a delicious and colorful mix of pickled vegetables. Use them as a topping for sandwiches, wraps, or salads, or enjoy them on their own as a healthy and flavorful snack.
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Parmesan Crescent-Topped Chicken A La King
Main Ingredients: Butter, Boneless Skinless Chicken Breast Halves
For a hearty and comforting meal, try making chicken a la king topped with parmesan crescents. The tangy Do Chua adds a nice contrast to the creamy chicken and the buttery crescent rolls. This dish is perfect for a cozy night in or for entertaining guests.
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Pickled Carrot Soup with Bacon
Main Ingredients: Carrots, Broth, Yellow Onion, Bacon, Salt, Maple Syrup
Yes, you read that right – pickled carrot soup with bacon. This unique and flavorful soup is sure to become a new favorite. The tangy pickled carrots are balanced out by the savory bacon, creating a delicious and comforting soup that is perfect for any time of year.
Eggrolls are a popular dish in many Asian cuisines, including Vietnamese cuisine. The addition of Do Chua to the filling adds a nice crunch and tangy flavor to these crispy and delicious rolls. Serve them as an appetizer or as part of a larger meal.
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Spicy Vietnamese Pickled Vegetables
Main Ingredients: Carrots, Daikon Radish, Rice Vinegar, Water, Granulated
If you like a little heat in your food, try making spicy Vietnamese pickled vegetables. By adding some chili peppers to the pickling liquid, you can create a spicy version of Do Chua that is perfect for adding to dishes that need a little kick. Use these pickles in sandwiches, stir-fries, or on top of grilled meats for some added heat and flavor.
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Vietnamese-Inspired Pickled Veggies
Main Ingredients: Carrots, Red Radish, Cucumber, Red Onion, Jalapeno
Don't limit yourself to just Vietnamese dishes when using Do Chua. You can also use these pickled vegetables in other cuisines for a fun and unique twist. For example, try adding some pickled carrots and daikon to a Greek salad, or use them as a topping for a Mexican-inspired rice bowl. The possibilities are endless!
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Spicy Pickled Carrot and Cucumber Salad
Main Ingredients: Carrots, Cucumbers, Cauliflower, White Onion
For a refreshing and spicy side dish, try making a pickled carrot and cucumber salad. This salad is made with thinly sliced carrots, cucumbers, and red onion, and is dressed in a spicy pickling liquid. It's a great side dish for grilled meats or a perfect addition to a summer BBQ spread.
Ingredients:
• 4 large carrots, julienned
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 2 cloves garlic, minced
• 1 teaspoon salt
To make this Vietnamese pickled carrots recipe, start by preparing your carrots. Peel and cut them into thin, long strips, also known as julienne. Julienned carrots are the traditional way to prepare this dish, but you can also slice them into thin rounds if you prefer. Place the carrots in a large jar or bowl and set aside.
In a small saucepan, combine the white vinegar, water, sugar, minced garlic, and salt. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Remove from heat and let it cool for a few minutes.
Once the pickling liquid has cooled slightly, pour it over the carrots in the jar or bowl, covering them completely. If needed, use a spoon or fork to push the carrots down to ensure they are fully submerged in the liquid. Seal the jar or cover the bowl, and let it sit at room temperature for 1-2 hours.
After 1-2 hours, transfer the pickled carrots to an airtight container and store them in the refrigerator. They will be ready to eat after 24 hours, but the longer they sit in the pickling liquid, the more flavorful they will become.
These Vietnamese pickled carrots are a great addition to banh mi sandwiches, noodle bowls, or as a side dish for any meal. They add a tangy and refreshing element to any dish and are a great way to incorporate more vegetables into your diet. Give this simple and delicious recipe a try and enjoy the flavors of Vietnam in your own home.
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Ingredients:
• 4 large carrots, julienned
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 2 cloves garlic, minced
• 1 teaspoon salt
To make this Vietnamese pickled carrots recipe, start by preparing your carrots. Peel and cut them into thin, long strips, also known as julienned carrots. These are the traditional way to prepare this dish, but you can also slice them into thin rounds if you prefer. Place the carrots in a large jar or bowl and set aside.
In a small saucepan, combine the white vinegar, water, sugar, minced garlic, and salt. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Remove from heat and let it cool for a few minutes.
Once the pickling liquid has cooled slightly, pour it over the carrots in the jar or bowl, covering them completely. If needed, use a spoon or fork to push the carrots down to ensure they are fully submerged in the liquid. Seal the jar or cover the bowl, and let it sit at room temperature for 1-2 hours.
After 1-2 hours, transfer the pickled carrots to an airtight container and store them in the refrigerator. They will be ready to eat after 24 hours, but the longer they sit in the pickling liquid, the more flavorful they will become.
These Vietnamese pickled carrots are a great addition to banh mi sandwiches, noodle bowls, or as a side dish for any meal. They add a tangy and refreshing element to any dish and are a great way to incorporate more vegetables into your diet. Give this simple and delicious recipe a try and enjoy the flavors of Vietnam in your own home.
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