Pickled Vegetables-Vietnam

May 23, 2023May 23, 20230 3

Vietnamese Pickled Vegetables: A Refreshing Addition to Any Meal

by The Chefin Side

Prep

20 min

Cook

0 min

Ready In

2.5 hours

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

11g

Fat

Vietnamese pickled vegetables, also known as do chua, are a staple side dish in Vietnam. They are typically served alongside main dishes such as banh mi sandwiches or spring rolls. The vegetables are lightly pickled in a mixture of vinegar, water, sugar, and salt, which adds a tangy flavor and crunchy texture to the otherwise raw vegetables. The pickling liquid can be adjusted to taste, with some variations including the addition of fish sauce, chili peppers, or garlic. Vietnamese pickled vegetables are a refreshing addition to any meal, adding a burst of flavor and nutrients.

Instructions

1.	Peel and julienne the carrot, daikon radish, and cucumber.
2.	In a saucepan, combine water, white vinegar, sugar, and salt and bring to a boil.
3.	Once the mixture has boiled, remove it from heat and let it cool completely.
4.	Once cooled, pour the mixture over the julienned vegetables in a large mixing bowl.
5.	Toss the vegetables in the mixture until they are thoroughly coated.
6.	Store the mixture in an airtight container in the refrigerator for at least two hours.

PROS

Vietnamese pickled vegetables are a low-calorie, low-fat side dish that adds a refreshing zing to any meal.

They are easy to make and can be stored in the refrigerator for a quick and healthy snack.

They are also a great way to use up extra vegetables that might otherwise go to waste.

CONS

These vegetables are high in sodium due to the added salt in the pickling mixture.

They should be consumed in moderation, especially for individuals with high blood pressure who need to monitor their sodium intake.

HEALTH & BENEFITS

Vietnamese pickled vegetables are a great source of fiber, vitamins, and minerals.
They are high in vitamin C, which supports a healthy immune system, and vitamin K, which helps with blood clotting and bone health.
The pickling process also increases the bioavailability of some nutrients.

	1 medium carrot
	1 medium daikon radish
	1 medium cucumber
	1 cup water
	1 cup white vinegar
	1/2 cup sugar
	1 teaspoon salt