Serves 12
530 min
Đồ Chua (Vietnamese Carrot and Daikon Pickle)
Recipe GLPRc886ee96778323
A bright, tangy Vietnamese quick pickle featuring crisp julienned carrots and daikon radish in a light sweet-and-sour brine infused with star anise. This refreshing condiment is commonly served alongside bánh mì sandwiches, grilled meats, or as a palate cleanser during meals. The vegetables soften slightly while retaining their crunch over several hours of pickling. Naturally vegan, dairy-free, and gluten-free.
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Ingredients
1 cup water, plus more as needed
6 tablespoons rice vinegar
¼ cup granulated sugar
1 teaspoon salt
2 whole star anise, optional
3 ounces daikon radish, peeled and thinly sliced into matchsticks (about 1 cup)
2 small carrots, peeled and thinly sliced into matchsticks (about 1 cup)
Directions
In a small saucepan, combine water, rice vinegar, sugar, salt, and star anise if using. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely, then remove from heat and let cool to room temperature, about 15 minutes.
While the brine cools, peel the daikon radish and carrots, then cut them into thin matchsticks approximately 2 inches long and ⅛ inch thick.
Transfer the sliced daikon and carrots to a clean glass jar or container.
Pour the cooled brine over the vegetables, ensuring they are completely submerged. If needed, add a bit more water to cover them fully.
Cover the jar and refrigerate for at least 8 hours, or preferably overnight, before serving. The pickle develops more flavor as it sits and will keep for up to 2 weeks in the refrigerator.
