Recipe: Dưa chưa/Đồ chua – Vietnamese Pickled Vegetables

Dưa chua - Vietnamese Pickled Vegetables

By Helen Le Published: January 13, 2013

  • Prep: 30 mins

  • Yield: 10 Servings

This colorful, crunchy, sweet and sour pickle goes perfect with any meat or sausage dishes.

  • Combine all vegetables, add salt and toss well. Set aside for at least 30 minutes.
  • To make the brine, combine the vinegar, sugar and water. Stir to dissolve the sugar.
  • Rinse and drain the vegetables. Put them in a glass or plastic container together with garlic, shallot and chili. Add enough brine to cover. Cover tightly and keep in a cool place. Ready to serve in 2 days. The pickles will keep for about 2 weeks in the refrigerator.

Post By Helen Le (289 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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