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Đồ chua (Vietnamese pickled daikon and carrots) are something I frequently have in a mason jar in the fridge. I use these bad boys to dress a bánh mì (Vietnamese baguette sandwich), add to a bún chả giò (rice vermicelli with egg rolls), or other random things (because they’re so tasty).

I’ve used the đồ chua recipe from Andrea of Viet World Kitchen for years, and usually just add more carrots for more of a 50/50 mix (I love the color when using yellow and orange carrots). I actually don’t even use the recipe anymore and just know the correct proportions, and can adjust accordingly to how the pickle tastes. That’s the beauty of cooking! So, sorry there’s no recipe from me today – the recipe from Andrea Nguyen is what I’ll direct you to, because it’s tried and true!

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