Pickled Daikon & Carrots “Du Chua”
Du Chua, adds that pickled sour and sweet crunch to the famous Vietnamese Banh Mi sandwich 🥪 (see recipe for sandwich -here-) and used as a side or condiment for a bunch of other dishes.
My parents don’t actually have a recipe for this- they do it all just by taste so I had to get a couple pointers from my parents and from two of my favorite restaurant and chefs, @kiennyc (owner of Co Ba in NYC) and the Top Chef himself Hung Huynh.
I added a couple garlic cloves and scallions which is NOT traditional but I love the addition color, taste and complexity.
Ingredients:
4 Large carrots- Peeled and julienned
1 - 2 large daikon radish (you want a mixture of like 60% carrots and 40% daikon)- Peeled and julienned
2 tsp Sea salt + 2 tsp sea salt for brine
1/2 cup + 2tbs white vinegar
1/2 cup apple cider vinegar
4 cups water
1/2 cup sugar (white or brown)
2-3 scallions (optional, sliced diagonally in 2” strips)
3 garlic cloves, peeled and halved
PREPARATION:
Julienne carrots and daikon cutting into thin match sticks about 2” long
Keep carrots and daikon separate bowls. After slicing all carrots and daikon, sprinkle 1 tsp salt in each bowl and mix/toss by hand. Wait another 5 min and re-toss again. Repeat 3 times then drain in colander.
Fill bowl with cold water and rinse 2-3 times until water for bowls runs clear.
In pot boil water, 2 tsp salt, vinegar and sugar and stir til sugar and salt is competely dissolved. Taste brine, if you want a little more zing add up to another 1 cup of vinegar.
Combine rinsed and drained carrots/daikon in large bowl (optional- toss in sliced garlic and scallions).
Pack jars with veggies and top with vinegar/brine solution. If you don’t have enough brine make another portion of the brine to top off jars.
Refrigerate and serve/eat cold!