Đồ 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.

This recipe involves the use of a special Vietnamese peeler and a knife to determine the precise thickness of the carrots.

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.

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Ingredients:
Vietnamese Pickled Carrots
6–8 medium carrots, grated or julienne
1 teaspoon sea salt
1 cup sugar
2 cups water
2 cups apple cider vinegar

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ABOUT DUNCAN LU
Duncan Lu is a TV cooking show finalist, cooking presenter, recipe writer and astute home cook of Vietnamese cuisine. He is VietnameseAustralian and enjoys food from all cultures around the world and aspires to share this passion with kids and young people in Australia.

Duncan competed on Channel 7's Plate of Origin cooking show where he served Vietnamese homestyle recipes to Matt Preston, Manu Feildel and Gary Mehigan.

Duncan lives in Australia and likes to spend his time studying, refining and simplifying family recipes that have been passed on from his mum and grandparents.