Do Chua (Vietnamese Carrot and Daikon Pickle)

Friday, August 13, 2010

do-chua-4

Are you getting sick of me talking about Suncoast Organics yet?  I hope not, because I’m going to talk about them again.  This week I got the prettiest rainbow-colored carrots in my goodie box.  Another “first” for me. I’d seen pictures of them in cookbooks and magazines, but never, ever found them in any market around here.  I wanted to use them in a way that would really show off their pretty colors.  That meant cooking them was out.  Since my Wickled Okra was such a success, I decided to pickle the carrots as well.

do chua collage-web

One of my favorite restaurants here in town is a casual, little Vietnamese place called Pho Cali.  As you can probably guess from the name, they have awesome pho.  But, they also have awesome everything else too.  Alongside every delectable dish they serve is a sweetly zesty pickled carrot and daikon radish medley called do chua.  It’s the first thing I go for on the plate.  I sometimes have to fight Mr. SGCC for it.  But, I’m the fastest fork in the East, so I usually win.  I love me some do chua!  read more >>

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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