How to make Đồ Chua - Vietnamese Pickled Vegetables. Go beyond the basic Daikon and Carrots!

Đồ Chua (pickled vegetables) is a simple way to add acidity, brightness and color to your dishes. It's a visually stunning garnish that's easy to make. By storing it in the fridge, it stays ready for you to use, especially as a finishing touch for your Bánh Mì. Get creative by expanding beyond the traditional daikon radish and orange carrots.
Recipe for Đồ Chua:
Makes enough for two 16oz Mason Jars
Ingredients:
200g vinegar
100g warm water
10g salt
50g sugar
3 Carrots
1 Daikon Radish
3 Red Carrots (Optional)
Equipment:
Mason Jars amzn.to/3UEIv9A
Peeler amzn.to/4086ZZR
Knife
Mandolin amzn.to/3mx1R3A
Cutting Board amzn.to/3mBJ3QT
1. Peel carrots and daikon.
2. Cut into strips 5-8 cm long, 3-6 mm thick (2-3 in long, 1/8-1/4 in thick).
3. Sprinkle with salt and mix thoroughly. Wait 15 minutes.
4. Meanwhile, make the pickling liquid by combining the vinegar, warm water, salt and sugar. Stir until the sugar dissolves.
5. After 15 minutes, rinse off the salt form the vegetables and pat dry.
6. Place the vegetables into the mason jars and fill with pickling liquid.
7. Wait for one hour before using.
Store in the refrigerator for weeks!

[@zxler3302]

Your editing style is amazing

[@hueezer]

Thank you so much!!

[@jeremydanks6878]

This this channel is going to blow up. Sick asmr vibes, good music choice, killer visuals and edits and all while puting out an educational video 🤝

[@kathygoding5245]

I made the banh mi rolls but used vita gluten since I had no ascorbic acid. The rolls turned out really well and I did mix them longer till I could see the window pane texture. Thanks for a beautiful food journey. I will make these pickled veggies next.

[@LtKwasretaken]

Looking forward to more videos like this. Thank you

[@trungthai1965]

I love your editing style, simple, informative and effective.

[@Phongle-sw5xi]

Awesome video, you made it look so simple!

[@Kuhekin]

You already did the bread and pickled veg, please do pate next love your vids

[@codepipeline]

Got recommended your banh mi video in my feed. Keep it up brother. That was absolutely the kind of banh mi recipe video missing from YT. Looking forward to more content.

[@nugrohokwang67]

Love your recipe much bro! I just wanna suggest you to enrich your pickle with torch ginger flower where you can buy in Asian market there. Thanks

[@theunabiker4133]

I hope you are planning to do more with your channel. I’m a professional chef. A lifelong baker as well. Your channel is well done. The Bahn Mi post was really well made. I would be interested to see what you come up with next.

[@theunabiker4133]

I followed your recipe, and the results were quite good. Every time I make a new item, it’s a learning experience. I like the plumpness of your result, and no doubt using the baguette tray helps that; rounded bottoms. I wonder if there’s a regional style variation to the shape and slashing. Seems I recall reading that a plumper version is the HCMC way. Thanks for teaching me. Good luck!

[@icreatedthistx]

Don't know how the algorithm blessed me with this channel but loving it so far. QQ: Is it common to add other elements to the pickling brine? For example: coriander seeds, chilis/chili flakes, garlic.

[@hueezer]

If you're making it for Bánh Mì, the brine doesn't usually include other ingredients. However, you do see the addition of other ingredients for other Vietnamese dishes so I would definitely experiment there!

[@aanchalsantosh3243]

This recipe works well too. Thank you!!

[@cdnnmonaakitchen8504]

WOW THANKS FOR SHARING PICKLE RECIPE.FROM CANADA SUBSCRIBER

[@anthony-vu]

Man, another fantastic video for sharing Vietnamese food! I feel like pickled carrots and daikons is something we have in the fridge at all times in our household. Another thing to consider adding to the video is using a julienne peeler to get strips (as an alternate step....even though you don't need it since the knife is fine) But the I can't ignore the convenience factor. I'd love to see you make a Chả Lụa recipe. My family go to a family friend's grandmother for our chả lụa, and it's the BEST Vietnamese bologna (I think this is the English translated name for Chả Lụa) I've ever tasted. It's super juicy packed with flavor, but unfortunately, her recipe is a well kept secret. I'd love to see your take on it considering your obsession with delicious Vietnamese food.

[@elizabethfusato8815]

Visually simply gorgeous

[@AUDIOCHURCH]

I can’t wait to make this. Such a beautiful combination of ingredients.

[@cynthiale-eq1lw]

Great video ❤

[@serabakpak]

Oh yum! Can’t wait to make this.

[@hueezer]

Let me know how it goes!!!

[@glaucon522]

thank you so much!

[@maggiehelmke4494]

Truly amazing videos. Thank you for sharing!

[@tormodvanvik3855]

Great great content!

[@VioletPrism]

Wow keep it up! Love Vietnamese food!

[@banovsky]

Awesome videos so far! I could watch videos about any dish filmed in this way; it might be fun to watch you one day tackle other recipes from KZbin chefs, cookbooks or restaurants. Happy to have found this channel and subscribed right away.

[@domdom8156]

Love your videos Huy! Would love to see a video on yummy beef pho!

[@banovsky]

Would be awesome

[@joeybalgona8744]

Really excited to give this recipe a try and make some bánh mì! Hope to see this channel take off

[@hueezer]

I'm hoping it'll take off too! Thank you so much for watching and your kind words!

[@castcrus]

They are so P R E T T Y YYYyyyyy...!

[@jumper0122]

Keeping the quality sky high from the first video I see! This is almost dead on the recipe I’ve settled on after years of making them, but I usually use white sugar. I’ve been meaning to try other kinds of sugar to see how it affects the outcome. I went to a restaurant in Oregon (Best Baguette) that I swear only used sugar and water for their do chua pickling liquid and it was strangely good. Top three banh mi places ever in fact. I bet you could just make videos on banh mi fillings for years if you go beyond the classic northern style fillings. I made some pickled onions to go with banh mi that had peppercorns, half and half white / rice vinegar, and star anise in the pickling liquid but I keep forgetting to try them when I make banh mi

[@hueezer]

Thank you so much for your kind words! I white sugar yields similar results, but I'm sure a darker brown sugar might get too much color and the bake time may need to be reduced. It might be worth a try though!

[@SiPakRubah]

I didn't know you were pretty new with doing such content like this Also, hope you could make more cooking, maybe where you try to make a full proper bánh mì with all the ingredients in the bun

[@itabub]

Awesome recipe, also for the Bahn Mi. Hoping for videos for the rest of the sandwich assembly, like the meat! P.S It would also be cool if you could give some alternatives for hard to find ingredients. For example I don’t have Daikon in my country, what could I sub it for?? Anyway keep up the great work

[@HoaTruong-km9rk]

I think you can use kohlrabi instead of daikon.

[@antfooo]

Love this channel. So high quality. You've done this before? Also question, rinse and repeat means with the other veggies right? Not the same carrots multiple times

[@hueezer]

Believe it or not, these series of videos are the first time I've really done any major editing and motion graphics design work. I do write a lot of software, and do a lot of prototyping type work so maybe that helps?

[@sophiailee8509]

👏👏👏👏👏

[@MBINC]

Great videos! I'm starting my banh mi at home journey, how long do the veggies last? Do they last longer in jars that are unopened?

[@Mario-fn7po]

What's the reason for rinsing off the salt from the vegetables then patting dry, if you're going to submerge it in salty water anyway?

[@greiver179]

I'm guessing; but the first salting is to get liquid out from the vegetables and then you rinse and remove the salt to control how much salt is in the pickle juice. Since if you left it on the vegetables it might be too much and hard to control

[@stantls]

Is that kosher salt or table salt?

[@SoundlessFantasy]

What vinegar are you using i don't think the white vinegar from Heinz is it. It is too pungent it taste nothing like the ones i had in vietnam

[@pinkmonkeybird2644]

Don’t discard the carrot greens, as they are delicious and versatile. I use them in soups, salads (young, fresh greens only), and turn them into pesto as well. I bet you could make kimchi with them as well, but haven’t tried it.

[@irate_desperado8597]

"salt"