Daikon-Carrot Pickle (Do Chua)

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SERVES6

TIME40 minutes, plus 30 minutes resting

Daikon-Carrot Pickle (Do Chua)

WHY THIS RECIPE WORKS

Do chua is a Vietnamese quick-pickled carrot and daikon condiment that is served on banh mi sandwiches or as an accompaniment to bánh xèo crepes, summer rolls, or bun cha. To crisp the shredded carrots and daikon, we let them sit with a sma... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

This pickle is quite pungent. Cover it tightly before storing it in the refrigerator. The aroma will dissipate soon after the pickle is uncovered.

1

INSTRUCTIONS

Combine daikon, carrots, 1 teaspoon sugar, and ½ teaspoon salt in large bowl and let sit until vegetables are partially wilted and reduced in volume by half, about 30 minutes. Meanwhile, in second bowl, whisk vinegar, water, remaining ⅓ cup sugar, and remaining ¾ teaspoon salt until sugar and salt are dissolved.

2

Transfer daikon mixture to colander and drain, pressing on solids to remove excess moisture. Add daikon mixture to vinegar mixture and toss to combine. Let sit for 30 minutes at room temperature, then serve. (Pickle can be refrigerated for up to 1 week.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.