Saturday, July 9, 2011
Do chua (pickled vegetables)
Do chua to Vietnamese is like Kim chi to the Koreans. Without a doubt, it is our pickle of choice. Every Vietnamese family should have one of these jar in the fridge, along with our other national treasure Nuoc cham. It's great just on it's own or toss into a salad, and I can't image having Banh mi thi (Vietnamese pork roll) without do chua. It's dead easy and simple make but taste absolutely amazing.
1 small daikon
1/2 head of cauliflower (optional)
5 large chilli (optional)
2 cup sugar
2.5 cup white vinegar
1 tsp salt
1. Add sugar, salt and vinegar into a saucepan on medium heat. Stir until sugar dissolve and set aside to cool.
2. Cut carrots and daikon into small strips, and put in a large bowl.
3. Cut cauliflower into small pieces and add to the carrots and daikon with the chilli.
4. Pour the cooled sugar and vinegar solution into the bowl. Let the vegetables pickle for a couple of hours.
5. Then put the pickles in a clean jar or container and close lid and refrigerate for couple days.
6. Enjoy with ham and hot crusty baguette or just on it's own.