Vietnamese quick pickles (đồ chua) are a cornerstone of the cuisine — appearing in bánh mì, alongside grilled meats, in noodle bowls, and as a table condiment. Unlike Korean kimchi (which is fermented) or Japanese tsukemono (which ranges from quick-pickled to long-fermented), Vietnamese quick pickles are pure acid-brine pickles produced in 30 minutes and at their best within 2–3 days.
Julienned daikon and carrot combined with a brine of rice vinegar, sugar, salt, and water. The salt draws moisture from the vegetables, the acid penetrates, and the sugar rounds the acidity. Produced in 30 minutes; at peak texture and flavour for 2–3 days; still usable but softer for up to a week.
- Salt the vegetables first and squeeze out excess moisture — this accelerates acid penetration and improves texture - Warm water dissolves sugar and salt more easily than cold — the brine should be fully dissolved before adding vegetables - Julienne cut is traditional — thin enough to absorb brine quickly but thick enough to retain crunch - Do not over-soak — more than 2 days and the vegetables lose their crunch without gaining fermented complexity (that requires lacto-fermentation, not acid pickling)
VIETNAMESE FOOD ANY DAY — Technique Entries VN-01 through VN-20