Vietnamese Pickles (Đồ Chua): Quick Daikon and Carrot
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Origin
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Description
A quick pickle of daikon radish and carrot in a sweetened rice vinegar brine — the standard Vietnamese pickle that accompanies bánh mì, bún chả, cơm tấm, and many other Vietnamese preparations. Unlike the traditional fermented pickle (dưa muối — brine-fermented vegetables), đồ chua is made with vinegar rather than through fermentation, producing a pickle ready in 30 minutes and stored for up to 2 weeks. Its function is identical to the French cornichon or the Burmese pickled mustard greens: acid and crunch as a counterpoint to rich, caramelised, or fatty preparations.
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The Thread
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Flavour Context
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Pillars V — VII
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