HOW TO MAKE VIETNAMESE Đồ Chua (PICKLED CARROTS AND DAIKON)

The sweet and tangy pickled daikon radish and carrots are most commonly known as đồ chua in Vietnamese cuisine, where they are a staple condiment served in bánh mì sandwiches, on rice noodle bowls, and alongside grilled meats. Radish/Daikon Carrots White Sugar White Vinegar Water Preparation Process: 1. Cleaning and Cutting: Begin by washing the radish and carrots, peeling them, and julienning them into thin, matchstick-like strips. 2. Salting: Mix the sliced vegetables with salt and let them sit for 15 minutes to soften, then rinse thoroughly to remove excess saltiness. 3. Pickling Solution: Prepare a mixture of 2 cups white sugar, 2 cups water, and 2 cups white vinegar. Heat the mixture until boiling, then allow it to cool down. 4. Marinating: Place the prepared vegetables into containers and pour the cooled pickling solution over them. Let them marinate in the refrigerator for at least one to two hours or more before serving. Enjoy. #food #vietnamese #vietnamesefood #việtnam #favourite #side #sidedish #sidedishrecipe #foodie #pinoy #pinoycooking