Đồ chua is a classic Vietnamese pickle that complements various Vietnamese dishes. Made from julienned carrots and radish daikon, it’s easy to prepare and lasts for several weeks in the fridge. Perfect with crispy pork belly and many other meals.
1: Julienne an equal amount of carrots and daikon.
2: Soak the carrots and radish in 2 tsp sugar and 1 tsp salt to draw out moisture for 30 minutes.
3: Meanwhile, make your pickling mixture with 2.5 cups white vinegar, 2 cups warm water, and 1 cup sugar.
4: After 30 minutes, thoroughly rinse the vegetables under cold water.
5: Pack the vegetables into an airtight container and pour the pickling mixture over them.
6: Cover and refrigerate; enjoy the next day.
7: Note: This pickles gets better with time.
