Do Chua
Đồ chua, literally 'sour things', is the pickle that gives a bánh mì its tang. It's also served with grilled pork, bún chả and broken rice.
Crunchy, sweet-sour Vietnamese pickled carrot and daikon. The essential filling for bánh mì and topping for noodle and rice dishes.
Ingredients
Method
Toss the carrot and daikon with the salt and 2 tablespoons of sugar. Rub and squeeze for 3 minutes, then rinse and drain well.
Stir the warm water, vinegar, remaining sugar and salt until dissolved.
Pack the vegetables into a clean jar and pour over the liquid.
Leave for at least 1 hour, ideally overnight, before serving. Keeps for 3 weeks in the fridge.
Squeezing the vegetables with salt and sugar first draws out water and keeps them crunchy.
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Dishes that go well with Do Chua
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