Xu Hướng 6/2023 # Vietnamese Pickled Carrots &Amp; Daikon Radish Recipe (Đồ Chua) # Top 8 View | Raffles-hanoi.edu.vn

Xu Hướng 6/2023 # Vietnamese Pickled Carrots &Amp; Daikon Radish Recipe (Đồ Chua) # Top 8 View

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If you’ve had Vietnamese food, you’ve probably at some point caught a whiff of these pungent Vietnamese pickled carrots and daikon. These are what you find inside Vietnamese bánh mì but also served on the side for various other recipes too.

Sometimes you’ll see it extremely heavy on the carrots with almost no daikon, but I like it with the reverse ratio. You can do what you like best, but I’ll show you how easy and quick it is to make this recipe!

Đồ chua literally means “pickled stuff.” Weird right? It makes no sense to me to have such a generalized name because the vegetables in it don’t change-it’s always carrots and daikon.

But anyways, like pickles in other cuisine, they go well with salty or fatty foods. It’s great on Vietnamese sandwiches ( bánh mì), savory crepes ( bánh xèo), grilled pork and noodles ( bún thịt nướng), egg rolls ( chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm (dipping sauce).

Daikon vs. carrot ratios

I learned that in Vietnam, đồ chua is mostly daikon simply because it is cheaper and carrots were added mainly for color. Here in the US the costs of these veggies are flipped so cost-conscious restaurants and shops will load up on the cheaper carrots.

In fact, when my parents first emigrated to the US, most restaurants in California didn’t use daikon at all. Some people like it better this way, and some have only ever seen it this way because of the specific bánh mì shops they visit.

Today, most restaurants I visit use a 50/50 mix of daikon and carrots. It’s what I grew up with and in this recipe, we’ll stick with that for familiarity. Before we get started, here’s a few notes on how to make đồ chua.

Customizing this pickle recipe

This recipe was originally customized by my Mom to be slightly less pungent and less sweet compared to the recipe you will find at most Vietnamese shops. This less vinegary formula is simply a matter of preference, and it will make your đồ chua last longer in the fridge before it expires.

Following this recipe also creates đồ chua that’s ready to be added to nước chấm to taste-you won’t need to ring out or rinse the pickles beforehand.

If you’re in a rush and want to eat these within a few hours and don’t care to save extras for another day, adjust the solution for an even higher vinegar to water ratio.

Preparation tips

So peel and then shred your veggies to the size you want. Smaller matchstick cuts will get more sour than larger ones. Use a mandolin slicer for more uniform cuts. A good mandolin like the one I linked is extremely sharp.

My aunt admitted she gave up and donated her mandolin cutter after trying it out, but she did it bare-handed. I have since heard many other counts from people I know, to TV chefs having this same fate.

Yes this mandolins can be super dangerous, but so are kitchen knives and cholesterol intake if you don’t handle them properly. I always use a (magical) cut-resistant glove so you can cut all the veggies down to the little bits and reduce waste.

If you’re still concerned about cutting the little bits on the mandolin, simply only use it down to a size you’re comfortable with, then finish cutting the small bits with a normal chefs knife.

Salting for moisture removal

Next, we want to sprinkle salt on the daikon and carrots and mix it thoroughly. This removes some of the odor, and color. If you let it sit longer than 15 minutes, more salt will be absorbed. This is the same process we do for Japanese cucumber salad and Chinese cucumber salad!

Note how the carrots and daikon lose their rigid shape, get a little softer and wobblier after the salt gets to work on them. They release water too. Rinse thoroughly and lightly squeeze in batches to remove excess moisture. If you grab smaller amounts in your hand at a time, it will take a bit longer but it will be easier to remove more moisture with each squeeze.

Transfer into jars. You don’t need to leave a ton of headroom at the top, so just feel free to load it up or split amongst smaller jars to gift to family and friends.

Then, top off with the vinegar solution so that it covers all the veggies. If you’re a bit short on liquid, you can simply add filtered water to top off the jars.

Depending on the weather or where you store these jars, it should take about 2-3 days until its sour enough and ready to eat. Taste a piece every 12 or 24 hours to check on the progression of pickling.

When it’s really warm outside it can finish days sooner. If it’s really cold outside it may take a very long time-you can speed things up by turning on the light bulb in your oven and setting the jars near them. Just rotate the jars so each get a simliar amount of exposure.

What do you eat with Đồ Chua?

Literally everything. Đồ chua is great on Vietnamese sandwiches ( bánh mì), savory crepes ( bánh xèo), grilled pork and noodles ( bún thịt nướng), egg rolls ( chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm (dipping sauce).

How long do pickled carrots last?

Pickled carrots can last up to five months in the refrigerator, but as long as they haven’t become too sour its ok to eat.

Are pickled vegetables good for you?

Pickled vegetables, like đồ chua, have a lot of healthy benefits due to the fermentation brine that creates good bacteria for your gut and overall body.

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

Pickled chilies are commonly found in Chinese cuisine, particularly in cuisines of southern provinces, such as Hunan, Sichuan, Guizhou, Guangxi, etc. Home cooks would make it in big batches (usually with their own “secret” formula) and have it as a kitchen essential to use on a regular basis.

Today’s recipe is the Hunan style chopped version which is called Duo Jiao/剁椒 in Chinese. Traditionally, the main ingredients, chili peppers, garlic and ginger, are chopped manually with a cleaver. As you could imagine, it’s a labour-intensive job but the final taste is so rewarding.

My recipe introduces an easier and faster method using a food processor. You can use this long-lasting, pungent, flavourful condiment for seasoning many savoury dishes, such as stir-fries, steamed meat/fish, dipping sauces, noodle dressing, etc. Sounds interesting? Please read on!

What ingredients do you need

It doesn’t require a long ingredient list to make pickled chili garlic sauce. Also, everything that you need can be easily sourced from mainstream supermarkets (apart from one optional ingredient). Here is the list:

Fresh chili peppers

Any types of fresh chili pepper would work for this recipe (the fresher the better). The only thing you need to consider is the heat level that you enjoy or tolerant. I mix two types for this recipe ( see image above): the majority is the bigger, juicy ones with medium heat (labelled as “red chilli” in British supermarkets) and a few bird’s eye chilies (Thai chilies) which taste much hotter (I find this guide on ” 25 types of peppers ” by blogger Jessica Gavin is quite helpful).

The traditional Chinese pickled chili garlic sauce includes the seeds of the peppers. However, please feel free to remove them. This will dramatically reduce the heat of the end product.

Garlic & ginger

Garlic is indispensable for this recipe while ginger is optional. I prefer fresh ones but shop-bought garlic/ginger paste is acceptable as long as it doesn’t contain any artificial flavours, colours or preservatives.

Salt & sugar

Any types of salt will work as long as it’s pure salt without any other ingredients in it. The suggested salt sugar ratio is 3: 1. However, you could increase the sugar quantity a little if you fancy the sauce sweeter (the sweetness also helps to reduce the spiciness of the sauce).

Lime/lemon or white rice wine

For the acidic element used in this chili sauce, I like lime or lemon for its hint of fruity flavour. Simply squeeze the juice out (remove seeds if any). The more traditional method usually calls for white rice vinegar, so use it instead if you prefer.

Bai Jiu (optional)

Bai Jiu/白酒 refers to a type of Chinese clear, strong alcohol known as “white liquor”. For this recipe, it helps to preserve the chili garlic sauce, as well as adding a nice fermented flavour. It’s nice to have it, but please feel free to skip it if unavailable. Alternatively, you may use vodka as a substitute.

A note: My recipe makes about 600ml (2.5 cups) of sauce. It’s long-lasting and versatile, so I’ve never had a problem using it up. But if you wish to make it in a smaller batch, scale down the ingredients proportionally.

How to make it step by step

With all the ingredients at hand, we’re ready to make the sauce following five simple steps: wash, dry, chop, blend and season. Before we start, I’d like to remind you of a very important tip: All the utensils that are in contact of the ingredients (chopping board, knife, food processor, spatula, bowl, jars/containers, etc.) need to be thoroughly cleaned, dried and completely oil-free.

1. Wash 2. Dry

Drain the peppers then pad dry with a clean tea towel or kitchen paper. Lay them on a tray without overlapping. Leave to air dry completely.

3. Chop 4. Blend 5. Season How to store chili garlic sauce

Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge. You can use it straight away but the taste will be richer after about a week.

You can keep this sauce in the fridge for up to 3 months or in the freezer for 9 months.

Remember to always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.

How do I use chili garlic sauce

Chinese pickled chili garlic sauce is super versatile. Here are some examples of how to incorporate it into your dishes:

Other versatile homemade sauces

Healthier and tastier, homemade sauces/condiments are great things to have in your kitchen. Here are a few recipes that I recommend:

Season

Wash the chili peppers under running water thoroughly. Drain then pad dry with a clean tea towel or kitchen paper. Lay them on a tray. Leave to air dry completely.

Remove the green stems. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, remove the seeds before cutting (see note 2 to learn how).

Peel the garlic and ginger. Crush to loosen the texture a little.

Store

Add garlic and ginger to a food processor. Blend them on high speed into a paste-like consistency.

Put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.

Use

Pour everything into a large bowl. Add salt, sugar, the juice of the lime/lemon and Bai Jiu (if using). Mix with a spatula until well combined.

Cover the bowl and leave to rest on the counter for 48 hours.

1. You can use any type of chili peppers. I choose the red-coloured ones for a more appetising look. To control the heat, you may combine two types which have a different level of hotness. Removing all the seeds is another way of reducing heat.

2. How to remove the seeds: Cut the chili pepper open lengthwise. Use the tip of a knife or spoon to scrape off the seeds.

Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge for up to 3 months or in the freezer for 9 months.

3. If you don’t have a food processor or you wish to make a very small batch, use the traditional method to chop all the ingredients manually. To avoid burning, wear kitchen gloves and swimming goggles (it may sound funny but it works well).

Author: Wei @ Red House Spice

Use it a week later for a richer flavour. Always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.

For inspirations on how to use this sauce, pleace read in the post content above.

Feeling inspired to make this sauce? Let me know how you like it and your own creative ways to use it.

Vietnamese Nuoc Cham Dipping Sauce

What’s in this Vietnamese sauce?

extra-virgin olive oil

Asian fish sauce

lime

sambal oelek (red chili paste)

fresh cilantro and mint

shallots

garlic cloves

brown sugar

Kosher salt

Vietnamese Nuoc Cham dipping sauce is so colorful and flavorful! You’ll want to use this versatile sauce with so many Asian dishes.

How to use Nuoc Cham

Check out these delicious recipes that use Nuoc Cham Dipping Sauce:

Grilled Flank Steak Lettuce Cups with Nuoc Cham: These Grilled Flank Steak Lettuce Cups are the perfect lettuce wrapped meal and are a cinch to make. They are incredibly flavorful and oh, so healthy!

Pan Seared Halibut with Nuoc Cham Slaw: Flaky Pan Seared Halibut is topped with a tangy, spicy slaw with Nuoc Cham dressing for an impressive, healthy dish!

Grilled Baby Octopus with Nuoc Cham: Tender Grilled Baby Octopus combined with a Vietnamese Nuoc Cham dipping sauce make this appetizer dish a winner!

Asian Slaw with Nuoc Cham Dressing: Tangy, sweet and spicy, this Asian Slaw with Nuoc Cham Dressing is perfect as a side dish or on top of any protein like fish, burgers, or chicken!

TIPS & TRICKS

Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.

Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.

Update Notes: This post was originally published on November 19, 2023, but was republished with slight text changes and additions, like step by step instructions and tips in July 2023.

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5

from

1

reviews

Author:

Asian Caucasian

Prep Time:

10 min

Total Time:

10 min

Yield:

1/3 cup

1

x

Category:

Sauce

Method:

No Cook

Cuisine:

Vietnamese

Print Recipe

Pin Recipe

Description

Nuoc Cham Dipping Sauce is a staple at most Vietnamese tables. Easy to prepare, you can whip this up in about 10 minutes! It’s sweet, sour, salty, savory, and spicy!

Ingredients

Scale

¼ cup

extra-virgin olive oil

1 tablespoon

fish sauce

1 teaspoon

grated lime zest plus juice from 1 lime

1 teaspoon

sambal oelek (red chili paste)

¼ cup

fresh cilantro, finely chopped

¼ cup

fresh mint, finely chopped

1

large shallot, finely chopped

2

garlic cloves, minced

2 teaspoons

brown sugar

Pinch Kosher salt

Instructions

In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (ie. more salt).

Store in the refrigerator for up to three weeks, or freeze for up to six months.

Notes

Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.

Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.

Keywords: Vietnamese, sauce, spicy sauce, dips

Nuoc Cham (Vietnamese Dipping Sauce/Dressing)

Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing. When you think of many Vietnamese dishes, it’s hard to imagine having them without it!

What is Nuoc Cham?

Nuoc cham is salty, sweet, and tangy sauce made from fish sauce, garlic, lime juice, sugar, chilies, and vinegar. It has a signature fish sauce funk/umami and a subtle heat. 

Unlike common American-style dipping sauces, it has an almost watery consistency. It is indeed thinned out with water to mellow and meld all the elements together, but don’t let that make you think it’s not flavorful!

An All Purpose Dipping Sauce, Dressing & Condiment

This nuoc cham can play many roles at the dinner table. 

It’s also delicious with any grilled meat in general. Dip your meat in it or pour the nuoc cham over a side of rice. Trust me, you’ll be reaching for it mid-meal. 

Whether you’re using nuoc cham as a dressing, dipping sauce or even a marinade for meats, it’s so versatile and tasty. 

Serving Suggestions!

Here are some dishes that would go great with some nuoc cham on the side!  

Or, if you want something even simpler, I really like to make an informal summer salad using one or more of the suggested of the items below:

Salad items:

Any green or red leaf lettuce

Shredded carrot 

Shredded daikon radish

Sliced cucumber

Shredded cabbage

Chopped or sliced tomatoes

Sweet green, yellow or red peppers

Additions to make it a meal:

Grilled meat like chicken, pork, or beef

Grilled or poached shrimp

Cold mung bean noodles

Cha gio (fried spring rolls), cut into bite sized pieces

Cold or pan-seared tofu

Aromatics and herbs:

Sliced red onion or shallots

Scallions

Cilantro

Thai basil (or regular basil in a pinch)

Mint

Add just about anything you like to make a tasty salad with this dressing! 

One Final Note

If you’d like to make a larger batch of nuoc cham, you can store it in a clean jar (just like regular salad dressing) to have it handy. You can keep it in the refrigerator for up to 2 weeks, but make sure you always use clean utensils when handling it. 

Our recipe makes a small portion, but it’s easy to multiply the quantities and make a larger batch. Since it’s so easy to make, though, I generally prefer to make it fresh or the night before. 

Nuoc Cham Recipe Instructions 

In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce…

And the rice vinegar.

When you are ready to serve the nuoc cham, add the freshly squeezed lime juice…

Minced garlic…

And chopped chilies. These items are best added fresh. 

If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

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5

from

6

votes

Nuoc Cham

Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!

Prep:

5

minutes

Total:

5

minutes

Print

Ingredients

1 1/2

tablespoons

palm sugar

(or granulated sugar)

2

tablespoons

hot water

1

tablespoon

fish sauce

1

tablespoon

rice vinegar

1

tablespoon

lime juice

(freshly squeezed)

1

clove

garlic

(minced)

1

tablespoon

red holland chili pepper

(or Thai chili for more heat; sliced/chopped)

Instructions

In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.

When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.

If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

nutrition facts

Calories:

13

kcal

(1%)

Carbohydrates:

3

g

(1%)

Protein:

1

g

(2%)

Fat:

1

g

(2%)

Sodium:

242

mg

(10%)

Potassium:

9

mg

Sugar:

2

g

(2%)

Vitamin A:

12

IU

Vitamin C:

3

mg

(4%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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