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.
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!
Instead of making a traditional pickle with my rainbow carrots, I channeled my inner Asian and made some do chua. Luckily, I still had some daikons left over from last week’s veggie box from you know who.
Do chua is so incredibly easy to make. Since it is a “fresh” pickle, there is no boiling or cooking involved. All you do is julienne the carrots and daikon, and soak them in a brine made with white vinegar, rice wine vinegar, a little water, sugar and a pinch of salt. That’s it! Plus, the pickles only need to marinate in their brine for about an hour before they’re ready to devour.
The recipe I used is from a cookbook called Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, by Andrea Nguyen. If you like Vietnamese food, you should definitely check it out. Even if you only like to eat Vietnamese food in restaurants, you should still check it out because it’s a beautiful book. Andrea also writes the excellent blogs, Viet World Kitchen and Asian Dumpling Tips. I’ve tried several of her recipes and they always turn out great, especially her dumplings. She is a dumplings rock star!
Do chua will keep for weeks in the fridge, so you might as well make a lot. These little guys tend to disappear pretty quickly!
Do Chua (Vietnamese Carrot and Daikon Pickle)
liberally adapted from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Ingredients:
1 large or 2 medium carrots, peeled and julienned
1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and julienned
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 cup distilled white vinegar
1/2 cup rice wine vinegar
1 cup lukewarm water
Preparation:
Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for a few minutes. They will soften and release their liquid. They should lose about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel any extra water. Divide the vegetables among some pretty jars or containers and make the brine.
To make the brine, combine the 1/2 cup sugar, the vinegars, and the water together in a bowl and stir to dissolve the sugar.
Pour some brine into each jar over the vegetables until completely covered. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks.
Makes about 3 cups.
Enjoy!
Filed Under: Appetizers, Dips and Small Bites, Asian, Healthy Eating, Quick and Easy, Recipes, Vegetables
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On August 13, 2010 at 8:25pm, Jenni said...
Those are lovely! What a great way to use them and to preserve them for when fresh carrots are just a summer memory!
On August 14, 2010 at 2:51am, Rosa said...
Wonderful! That pickle must taste great!
Cheers,
Rosa
On August 14, 2010 at 10:46am, Karen@Mignardise said...
My mouth is watering just imaging these flavors. I love this kind of thing and will definitely try it after my next visit to the farmer’s market - since I don’t have a Suncoast delivery.
On August 14, 2010 at 12:31pm, Kevin (Closet Cooking) said...
These Vietnamese pickles are so easy to make and so good!
On August 14, 2010 at 7:31pm, Joan Nova said...
Your photos are so spectacular and always so enticing. If I hadn’t recently started experimenting with pickling, this would have me chomping at the bit. I find I love a pickled vegetable as a garnish alongside a roast.
On August 15, 2010 at 1:20am, laura said...
Susan! I left this up on my computer ALL day because I didn’t want to forget to make these-life is crazy but these need to be made
still coming to SF I hope!! Possible blogger lunch at Chez Pannise-you in? Or a thrift-a-thon? Or??? Miss you friend and can’t wait to give you a BIG hug
On August 15, 2010 at 9:14pm, Julie Costello said...
gorgeous! gorgeous! gorgeous! Sorry, I was out of town for the weekend and amd just catching up. What can I say???? GORGEOUS!
On August 16, 2010 at 8:54am, Granny Smith said...
We’ve been able to lay hands on these gorgeous - and luscious by the way - rainbow carrots for some years now here in New England. They keep all their lovely color when cooked too. And are marvelous in stir fries. I must admit I do not like the purple ones as I find them quite strongly flavored, but the others are delightful - and I am not particularly a carrot lover.
On August 17, 2010 at 12:22pm, Jenn AKA The Leftover Queen said...
This looks so good Susan! I am a big fan of pickled veggies - and we are growing some monster daikons in the garden this year! So making this!
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On August 26, 2013 at 10:18pm, Sweet Sticky Rainbow said...
probably too sweet for me but I like the idea!