Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, do chua (vietnamese marinades). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. Great recipe for Do chua (vietnamese marinades). My version of it 😊 Combine water, vinegar, sugar and ginger in a pot and bring to boil.

Do chua (vietnamese marinades) is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Do chua (vietnamese marinades) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook do chua (vietnamese marinades) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Do chua (vietnamese marinades):

1. Get 1 large daikon, cut in 4" long thin sticks
2. Get 2 large purple radish, cut in 4" long thin sticks
3. Prepare 6 large carrots, cut in 4" long thin sticks
4. Take 2 cup water
5. Prepare 2 cup white vinegar
6. Get 1 cup white sugar
7. Get 1 thumb fresh ginger, cut in slices
8. Make ready 4 whole dry chili peppers
9. Make ready 4 anise stars
10. Prepare 4 tablespoon sichuan pepper corns
11. Take 4 tablespoon pickling salt

These tasty Carrot and Radish Pickles (Do Chua) are staple condiments accompanying many classic Vietnamese dishes. The pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. Đồ chua is great on Vietnamese sandwiches , savory crepes , grilled pork and noodles (bún thịt nướng), egg rolls , 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).

Instructions to make Do chua (vietnamese marinades):

1. Combine water, vinegar, sugar and ginger in a pot and bring to boil.
2. Put 1 anise star in each jar, crush it with wooden spoon, add 1 tablespoon of pickling salt, 1 tablespoon of sichuan pepper corns and 1 whole de chili pepper to each jar.
3. Fill in the jars with veggies, making sure they are compact and cover with hot liquid, leaving 1/2" of empty space till opening.
4. Proceed with sterelisation.
5. Let marinate 1 month before opening.
6. Enjoy!

These Vietnamese carrot daikon pickles or (do chua) are most well known for making appearances in Vietnamese banh mi sandwiches. But I know them just as do chua and eat them with rice, noodles and spring rolls. Vietnamese Relish (Do Chua) Vietnamese relish is usually a pickled combination of carrots and daikon. The relish adds a crisp and refreshing taste to sandwiches, cold noodle salads, grilled meat dishes. It can also be used to make a sweet dipping sauce, for example, with eggrolls.

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