If you love Vietnamese banh mi, vermicelli bowls, or rice plates, you probably noticed that there is one main ingredient that these dishes have: Chua. Chua is a Vietnamese pickled carrots and daikon radish that does not need to be cooked but instead refrigerated pickled. They are very easy to make and keep for some time to enjoy.
In a bowl combine the remaining sugar and warm water, until sugar dissolves. Pour vinegar mixture into the pickling, seel, and refrigerate. Allow to pickled for 2 hours or best overnight to enjoy!
The pungent aroma of some pickled daikon carrots can sometimes clear a room faster than a fire alarm but when added to a great banh mi, it just might be able to bring everyone together again. These pickled jewels add the touch of tang, sweet and sour crunch and flavor to not only banh mi, but to many Vietnamese dishes. Most daikon and carrots found are shredded finely, but when it comes to home made, you can have fun and create just about any shape, size and thickness.
Theres something thats so satisfying about sharing food with friends and family. I just love watching other people enjoy the food I prepare. I have no idea what it is. Its just ultimately gratifying to see peopleclose their eyes while they savour a forkful of chocolate cake Ive made, or scrape at the bowl to get every last drop of a stew Ive made from scratch.
I basically have become an extra member of my best friends family, and I find myself always looking for recipes and treats to bring over to share with them. Test batches ofcake, cookies, or confections—and every now and then, something made especially for them.
What vegetables are good for pickling?
Add the julienned Daikon an Carrots into a large bowl, sprinkle on 2 Teaspoons of Kosher Salt and 2 Teaspoons of Sugar, mix well with your hands and let them sit for about 15 minutes. Rinse and drain all the water, place the daikon and carrots onto a kitchen towel, wrap them up and squeeze out as much liquid as you can.
Dissolve Cup of Sugar and 1 Teaspoon of Kosher Salt in 1½ Cups Warm Water, add ½ Cup White Vinegar. Place the daikon and carrots into a large glass bowl or jar and pour in the vinegar mixture. Refrigerate for at least 2 hours before using, it will stay good in the refrigerator for up to 7 days. Enjoy!Â
We love letting our Chua ferment for at least 3 days. You can also eat it immediately. Chua should last for up to 3 weeks, but that is only the best buy date. Feel free to eat your Chua 1-2 months thereafter.
Chua is Vietnamese Pickled Carrot and Daikon made to be eaten with everything savory! Its bright, refreshing and incredibly easy to put together. The vegetables are submerged in a sweet and sour brine overnight, yet stay snap crunchy for months. Perfect to compliment dishes like noodle salads, meatball rolls or grilled meats, youll love having it in your fridge!
I was really excited for this Chua recipe because after doing some heavy research into how other families make it, Mum turned around to tell me that she knew how! I dont know why it never occurred to me to ask her first!
Quite literally, chua means sour stuff — or Vietnamese pickles, in this case. It was a staple in my parents house while growing up, and eventually became a staple in my own grown-up house. Its a very Vietnamese thing and reminds me of all the wonderful home cooking from my childhood. I can eat a whole jar of this sour stuff in one sitting.
This easy recipe will be familiar for many of you whove tried chua before. It tastes quite similar to what youve had in a down-home Vietnamese restaurant, and thats what I like most about it. You cant beat simplicity.
Fill the jars with brine until the vegetables are fully submerged. Allow the jars to sit at room temperature to pickle for a few hours. They can be eaten the same day, but its best to refrigerate them over the next several days to develop that familiar sour flavor of chua.
Anyone thats ever ate Banh Mi has probably had pickled carrots daikon. They probably also know how amazing these fermented veggies are. Just like pickles that you may be more familiar with, Do Chua is tangy and contains the perfect balance of salty sweet.
