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Vietnamese Pickled Carrots

Vietnamese Pickled Carrots

8-10 Servings

00:15 Prep

0:00 Cook

Easy - You got this

Watch me make this recipe on my YouTube channel here


Do chua (Vietnamese pickles) is a permanent fixture in the fridges of most Vietnamese households. Vietnamese pickles can involve various crisp vegetables and sometimes fruit but a traditional do chua will mostly consist of pickled carrots and daikon.

Pickled carrots in particular are a great accompaniment for many Vietnamese dishes such as Vietnamese rolls (banh mi) and com tam (broken rice). They’re even added to nuoc cham, a Vietnamese dipping sauce for dishes such as bun cha and banh hoi heo quay (Roast pork with fine rice vermicelli).

My two favourite Vietnamese dishes to serve pickled carrots with are protein packed vermicelli noodles salads and banh mi’s such as bun thit nuong (vermicelli noodle salad with marinated pork), bun bo xao (beef noodle salad), lemongrass chicken banh mi and Vietnamese crispy pork rolls. This pickled carrots recipe is unique as white vinegar is substituted with apple cider vinegar. Just like my nuoc mam (Vietnamese fish sauce dipping sauce) recipe, the addition of apple cider vinegar allows for a pickle that is smoother and less astringent.

It also involves the use of a special Vietnamese vegetable peeler and a knife to determine the precise thickness of the carrots. The Vietnamese peeler is something I simply can not live without. It flawlessly peels and shaves any vegetable, including water spinach and spring onion bottoms for garnishing.

If pickles already frequently appear on your dining table do yourself a favour and try this technique to make the crunchiest and most addictive Vietnamese pickled carrots you’ve ever tasted.

Vietnamese Pickled Carrots
Vietnamese Pickled Carrots

Ingredients:

  • 6–8 medium carrots, grated or julienne

  • 1 teaspoon sea salt

  • 1 cup sugar 

  • 2 cups water

  • 2 cups apple cider vinegar

Method:

  1. Using a Vietnamese vegetable peeler or mandoline slicer, peel carrots then slice to desired thickness, and place in a sterilised mason jar.

  2. To make the brine, in a large measuring jug or mixing bowl add sea salt, sugar, water, apple cider vinegar and stir well until sugar is dissolved.

  3. Pour pickling brine into mason jar to cover carrots, then seal and set aside in fridge for at least 24 hours. Serve with Vietnamese dishes such as lemongrass chicken banh mi, lemongrass beef noodle salad, Vietnamese pork rolls and lamb chops on broken rice.
    Duncan’s tip: Store well in fridge and it will last a couple of weeks.

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