Verduras Encurtidas Vietnamitas (Đồ Chua)

Name: Verduras Encurtidas Vietnamitas (Đồ Chua)
Prep time: 20 min
Cook time: 5 min
Total time: 85 min
Yield: 8 servings
Ingredients: 1 lb rábano daikon pelado, cortado en palitos de cerillas de aproximadamente 2 pulgadas de largo y 1/4 de pulgada de espesor; 0.5 lb zanahorias peladas, cortadas en palitos de cerillas de aproximadamente 2 pulgadas de largo y 1/4 de pulgada de espesor; 1 tsp sal kosher; 2 tsp azúcar granulado para el paso de salado; 1 cup vinagre de arroz sin sazonar; 1 cup agua tibia; 4 tbsp azúcar granulado; 1 tsp sal kosher

Condimento1 h 25 min8 porcionesFácil

Sobre esta receta

Un clásico encurtido rápido vietnamita de rábano daikon y zanahorias, bañados en una salmuera de vinagre de arroz dulce y agria. Conocido como Đồ Chua, estos encurtidos vibrantes son un condimento esencial en la cocina vietnamita — amontonados en sándwiches bánh mì, metidos en cuencos de bún, o servidos junto a carnes a la parrilla. La salmuera está perfectamente equilibrada: brillante y agria con la cantidad justa de dulzura para suavizar la acidez del daikon. Listos en tan solo 1 hora, pero mejores después de reposar una noche en el refrigerador.

Instrucciones

1
Cut the daikon radish and carrot into uniform matchsticks about 2 inches long and 1/4 inch thick. Uniform cuts ensure even pickling and a consistent crunch. A mandoline with a julienne blade makes this fast and precise, but a sharp knife works perfectly well.
2
Place the daikon radish and carrot matchsticks in a large mixing bowl. Sprinkle with 1 tsp kosher salt and 2 tsp sugar. Toss well to coat, then let sit for 10–15 minutes. The vegetables will release water and soften slightly — this is the 'quick wilt' step that gives them their signature tender-crunchy texture.
3
After 15 minutes, rinse the vegetables thoroughly under cold running water to remove the kosher salt and sugar. Taste a piece — it should be pleasantly mild. Drain well, then squeeze out as much excess water as possible using your hands or a clean kitchen towel. This step is key: wet vegetables will dilute your brine.
4
In a medium mixing bowl or large measuring cups, combine 1 cup rice vinegar, 1 cup warm water, 4 tbsp sugar, and 1 tsp kosher salt. Stir until the sugar and kosher salt are completely dissolved — about 1–2 minutes. Taste the brine: it should be noticeably tangy, pleasantly sweet, and lightly salty. Adjust sugar or rice vinegar to your preference.
5
Pack the drained daikon radish and carrot matchsticks tightly into a clean quart jar or two 16 oz jars. Don't be shy — pack them in firmly so the brine covers everything.
6
Pour the brine over the vegetables until they are fully submerged. If needed, press the vegetables down with a wooden spoon or your fingers. Seal the jar with a lid.
7
Let the jar sit at room temperature for at least 1 hour before using — the pickles will be lightly tangy and crisp. For the best flavor, refrigerate overnight. The pickles will be fully developed and well-seasoned by the next day. They keep in the refrigerator for up to 2 weeks.

Verduras Encurtidas Vietnamitas (Đồ Chua)

Condimento1 h 25 min8 porcionesFácil

Sobre esta receta

Instrucciones

1
Cut the daikon radish and carrot into uniform matchsticks about 2 inches long and 1/4 inch thick. Uniform cuts ensure even pickling and a consistent crunch. A mandoline with a julienne blade makes this fast and precise, but a sharp knife works perfectly well.
2
Place the daikon radish and carrot matchsticks in a large mixing bowl. Sprinkle with 1 tsp kosher salt and 2 tsp sugar. Toss well to coat, then let sit for 10–15 minutes. The vegetables will release water and soften slightly — this is the 'quick wilt' step that gives them their signature tender-crunchy texture.
3
After 15 minutes, rinse the vegetables thoroughly under cold running water to remove the kosher salt and sugar. Taste a piece — it should be pleasantly mild. Drain well, then squeeze out as much excess water as possible using your hands or a clean kitchen towel. This step is key: wet vegetables will dilute your brine.
4
In a medium mixing bowl or large measuring cups, combine 1 cup rice vinegar, 1 cup warm water, 4 tbsp sugar, and 1 tsp kosher salt. Stir until the sugar and kosher salt are completely dissolved — about 1–2 minutes. Taste the brine: it should be noticeably tangy, pleasantly sweet, and lightly salty. Adjust sugar or rice vinegar to your preference.
5
Pack the drained daikon radish and carrot matchsticks tightly into a clean quart jar or two 16 oz jars. Don't be shy — pack them in firmly so the brine covers everything.
6
Pour the brine over the vegetables until they are fully submerged. If needed, press the vegetables down with a wooden spoon or your fingers. Seal the jar with a lid.
7
Let the jar sit at room temperature for at least 1 hour before using — the pickles will be lightly tangy and crisp. For the best flavor, refrigerate overnight. The pickles will be fully developed and well-seasoned by the next day. They keep in the refrigerator for up to 2 weeks.