越南腌制蔬菜(Đồ Chua)

Name: 越南腌制蔬菜(Đồ Chua)
Prep time: 20 min
Cook time: 5 min
Total time: 85 min
Yield: 8 servings
Ingredients: 1 lb 白萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚; 0.5 lb 胡萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚; 1 tsp 粗盐; 2 tsp 细砂糖 用于腌制步骤; 1 cup 米醋 无调味; 1 cup 温水; 4 tbsp 细砂糖; 1 tsp 粗盐

调味品1小时25分钟8 份简单

关于此食谱

经典越南快速腌制白萝卜和胡萝卜,浸泡在甜酸的米醋腌汤中。被称为Đồ Chua,这些鲜艳的腌菜是越南烹饪中不可或缺的调料——堆放在bánh mì三明治上,放入bún碗中,或与烤肉一起食用。腌汤完美平衡:明亮酸爽,只有足够的甜度来缓和白萝卜的锐利。只需1小时就能准备好,但在冰箱中静置一夜后最佳。

步骤说明

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.

越南腌制蔬菜(Đồ Chua)

调味品1小时25分钟8 份简单

关于此食谱

步骤说明

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.