How To Make Đồ Chua (Vietnamese Pickled Veggies)

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Đồ Chua (Vietnamese Pickled Veggies), known as dưa muối, are a beloved condiment that adds a unique tangy, salty, and slightly sweet flavor to many Vietnamese dishes. While they may seem intimidating to make at home, the process of pickling vegetables the traditional Vietnamese way is actually quite simple. With just a few basic ingredients and materials, you can easily pickle an assortment of fresh veggies in your own kitchen.

In this comprehensive guide, you’ll learn all about the history and importance of pickles in Vietnamese cuisine, the key ingredients and equipment needed, and a step-by-step tutorial for making pickled carrots, daikon radish, green beans, and other classic Vietnamese pickled veggies. You’ll also find tips for tweaking the flavors to your taste, storing your pickles properly, and serving these tangy, crunchy delights alongside your favorite Vietnamese foods. Grab your jars and let’s get pickling.

The Vital Role of Pickles in Vietnam

Pickled and preserved vegetables hold an important place in Vietnamese food culture. Vegetables that are in season are often pickled as a way to make them last longer. The pickled veggies then become a staple condiment served with many meals.

Nearly every Vietnamese dinner table will have a plate of pickled vegetables present. They are served alongside noodle dishes like phở, stuffed in bánh mì sandwiches, wrapped in fresh summer rolls, or just eaten plain as a palate-cleansing accompaniment.

Pickles also play into the Vietnamese ethos of ăn chầm – eating slowly and thoughtfully to appreciate subtle flavors. The tangy crunch of pickled daikon and the heat of pickled chilies stimulate the appetite and contrast with the other ingredients in the meal.

What Makes Vietnamese Pickling Unique?

Vietnam’s tropical climate and abundant fresh produce make for excellent vegetables to pickle. While pickling is practiced around the world, Vietnamese pickling stands out for its focus on retaining the veggie’s natural crunchy texture and bright flavors. The vegetables are barely cooked, if at all, before pickling.

The pickling liquid itself also distinguishes Vietnamese pickles. Unlike the vinegar brines used in western pickling, the Vietnamese brine achieves that coveted balance of sweet, salty, sour and spicy. Rice vinegar, salt, sugar, garlic, bird’s eye chilies, and peppercorns are constant players in the brine, while extras like ginger, lemongrass, lime, and fish sauce make frequent appearances too.

Popular Vietnamese Vegetables for Pickling

Nearly every edible plant is fair game for pickling in Vietnam, but some veggies are picked more often than others. Here are some of the all-star Vietnamese pickle ingredients:

• Daikon radish – These large crisp white radishes are sliced into spears or cubes for pickling. Daikon takes on a pinkish hue when pickled.
• Carrots – Shredded or julienned carrots retain their crunch when pickled. Their sweetness balances the brine’s acidity.
• Cucumbers – Persian and lemon cucumbers are often pickled whole with garlic and dill. Europeans brought cucumber pickling to Vietnam.
• Cabbage – Green cabbage, Napa cabbage, and mustard greens are commonly pickled in strips or chunks.
• Green Beans – Whole slender green beans are a popular pickled veggie. They stay snappy when pickled.
• Onions – Red and white onions lend their sharp bite to pickles. They are usually pickled in thin slices.
• Chilies – Small hot chilies like Thai bird’s eye peppers are pickled whole for a spicy kick.

Now that your mouth is watering for some tangy, salty Vietnamese pickles, let’s get down to the nitty gritty of how to actually make them at home. Read on for the essential ingredients, tools, and step-by-step process.

Ingredients For Đồ Chua (Vietnamese Pickled Veggies)

While pickled vegetable ingredients vary based on what’s available seasonally, there are a few key components that are absolute must-haves for Vietnamese pickling:

• Rice Vinegar: Rice vinegar is THE quintessential pickling liquid in Vietnam. Its gentle acidity and sweet, almost floral aroma set it apart from western distilled white vinegar. For pickling, use a rice vinegar without added sugar.
• Salt: Salt preserves the vegetables while also drawing out their moisture to create the pickling brine. Fine grain sea salt or kosher salt is ideal, as the small crystals distribute evenly.
• White Granulated Sugar: Sugar balances out rice vinegar’s tartness and helps the vegetables retain their crispness. White granulated sugar sweetens the brine without altering the pickle’s delicate colors.
• Garlic: No Vietnamese pickle would be complete without slivers of pungent garlic! Garlic adds a savory depth to the brine and peps up the vegetables. Use fresh garlic cloves, not jarred pre-minced.
• Bird’s Eye Chilies: Tiny but mighty bird’s eye chilies pack a hot, fruity punch that balances the brine’s sweet and sour. Tailor the heat to your tastes by adding more or less.

Specialty Vietnamese Pickling Ingredients

Beyond the essentials above, there are a few specialty Vietnamese ingredients that lend even more authentic flavor to the pickles:

• Lemongrass – Woody, citrusy lemongrass heightens the brine’s aromatics. Use tender inner stalks, trimmed and cut into 2-inch pieces.
• Lime – Fresh lime juice and zest make the brine even tangier. A tablespoon or two of juice does the trick.
• Tamarind – The sticky pulp of tamarind pods adds nice fruity acidity similar to lime.
• Fish Sauce – This quintessential Vietnamese condiment made from fermented anchovies brings a savory umami essence.
• Star Anise – Pretty dried star anise pods give a subtle licorice flavor to the brine.

Necessary Equipment for Pickling

You likely already have most of the supplies needed to start pickling Vietnamese style:

• Large glass jars or crocks – 1 quart wide-mouth canning jars are ideal for beginner picklers. Bigger stoneware crocks are great for bulk batches.
• Plastic or wooden pickling weights – These force the vegetables underneath the brine as they pickle. Smaller jars can use a brine-filled bag instead of weights.
• Cheesecloth – Use to cover the pickles before screwing jar lids on. This allows gases to escape while keeping contaminants out.
• Tightly sealing jar lids – Look for BPA-free lids specifically made for canning. Don’t reuse lids.
• A clean kitchen towel – Drape this over open pickle jars to keep out dust and insects.
• Kitchen scale – Take the guesswork out of ingredient amounts by weighing salt and sugar.
• Mixing bowls – Multiple bowls make it easy to prep each vegetable separately before combining.
• Mandoline – This handy slicer makes quick work of uniformly cutting veggies like radishes, carrots, and cucumbers.
• Food prep gloves – Protect your hands from stains when working with beets or radishes. Bonus – no garlic smell sticking to your skin!

Now that you’re equipped with all the essentials, let’s get pickling!

Step-by-Step Instructions for Making Đồ Chua 

Follow these simple steps for turning fresh vegetables into crispy, tangy Vietnamese pickled delights:

Select Fresh, Firm Vegetables

• Choose vegetables at their peak ripeness for best texture and flavor. Rinse and dry them well.
• Favor firm, crunchy vegetables over soft varieties – think carrots over zucchini. Soft veggies get mushy when pickled.
• Pick a mix of veggies for varied colors and tastes. Radish, carrot, onion, and green beans are a classic combo.

Prep the Vegetables for Pickling

• Slice vegetables uniformly for even pickling. Aim for 1⁄4 to 1⁄2 inch thickness.
• Cut vegetables into spears, sticks, or cubes. Halve or quarter larger veggies like radishes lengthwise first.
• Smaller vegetables like beans, cabbage, chilies, and garlic can be left whole.

Make the Pickling Brine

• In a nonreactive bowl, combine 3 cups rice vinegar, 1⁄4 cup fine salt, and 3⁄4 cup sugar per 2 pounds of vegetables.
• For flavorings, add 6 garlic cloves, a 2 inch piece of ginger, 2 lemongrass stalks, 1 tbsp peppercorns, and 2 bird’s eye chilies per jar.
• Optional extra flavorings: 1 star anise, 2 limes zested and juiced, 1 tbsp fish sauce, 1 tamarind pulp.
• Whisk vigorously until salt and sugar fully dissolve into the vinegar.

Pack the Vegetables into Jars

• Arrange prepped vegetables into clean jars in alternating colors for a pretty pattern.
• Wedge pieces together tightly, leaving 1 inch of headspace. Use your fist to gently pack them down.
• Pour brine over vegetables until completely submerged. Tap the jar firmly on the counter to dislodge air bubbles.
• Top off with more brine, leaving 1⁄2 inch headspace. Brine should cover vegetables by 1⁄2 inch.

Seal and Store the Pickles

• Use a pickling weight or bag filled with extra brine to keep vegetables immersed. Cover jar mouth with cheesecloth.
• Seal jar lid tightly. Store sealed jars at room temperature away from direct sunlight for 1-4 weeks.
• Check jars periodically. Bubbles will rise as fermentation begins. If brine drops below vegetables, top off with extra.
• For long term storage, refrigerate finished pickles. The cold stops fermentation so crispness lasts.
• The pickles can be eaten once bubbles stop rising and the vegetables taste sour and pickled.

Creative Flavor Variations For Đồ Chua 

One of the joys of DIY pickling is experimenting with different spice combinations and vegetables. Get creative with these ideas:

• Pickled Cabbage Carrot Slaw: Toss shredded napa cabbage, carrots, crushed peanuts, and cilantro with sweetened rice vinegar dressing for a zesty slaw.
• Beet and Onion Pickles: For electric pink pickles, use cubed beets with sliced red onions and a splash of beet juice in the brine.
• Tamarind and Ginger Radish Pickles: Punch up the brine with minced ginger, tamarind pulp, lime zest, fish sauce, and serrano peppers.
• Lemongrass and Star Anise Cucumber Pickles: Shave lemongrass and add star anise along with dill and garlic to make pickled cucumbers pop.
• Spicy Garlic Green Bean Pickles: Pack garlic cloves and bird’s eye chilies into jars with blanched green beans for addictingly garlicky-spicy beans.

Handy Tips for Fabulous Homemade Pickles

Take your Vietnamese pickled veggie game even further with these pro tips:

• Play with the brine’s sweet, salty, sour ratio. Add more sugar for sweeter pickles or splash in lime juice for extra tang.
• Throw in a few grape or oak leaves to keep pickles extra crisp through fermentation. The tannins in the leaves firm up the vegetables.
• For milder pickles, remove the chili peppers after 1 week of fermentation. The heat will have infused the brine.
• Use new jars and lids each time for best results. Old lids won’t seal well, compromising freshness.
• Store pickles in a cool, dark place like a basement or pantry. Avoid warmth and direct sunlight to prevent mold growth.
• Wait 2 weeks before eating for full fermentation flavor. Quick-pickled veggies in vinegar can be eaten sooner.
• Transfer any uneaten pickles to the fridge after opening. The chill stops fermentation so they maintain ideal texture.

Frequently Asked Questions

Can I use other vinegars if I don’t have rice vinegar?

Rice vinegar is ideal, but white distilled or apple cider vinegars can substitute in a pinch. Just be aware your pickles may end up more sour.

How long do homemade Vietnamese pickles last?

Kept sealed in a cool space, pickled vegetables can last 4-6 months. Refrigerating extends shelf life for up to a year.

What’s the best way to use Vietnamese pickled veggies?

Enjoy them as a crunchy snack or use as a tangy topping for sandwiches and spring rolls. They’re also sensational paired with grilled meats. The possibilities are endless!

Do Vietnamese pickles need to be cooked before eating?

Nope! Because they are pickled in a vinegar brine, not fermented like kimchi, Vietnamese pickles can be eaten straight out of the jar without cooking.

Conclusion: Đồ Chua

Hopefully this guide has shown you how rewarding it can be to create your own stash of Vietnamese pickled veggies at home. Once you nail down the basic pickling process, there’s lots of room for customizing flavors and veggie combinations.

Keep your pickling brine simple or get adventurous with extra ingredients like lemongrass, tamarind, and lime. Play around until you create that ideal balance of sweet, sour, spicy, and salty you crave.

The beauty of DIY Vietnamese pickles is taking raw, in-season vegetables and magically prolonging their life into crunchy, tangy delights. Use them as the perfect accompaniment transforming simple meals into authentic Vietnamese dining experiences.

So grab some veggies on your next trip to the farmers market. Get your jars, vinegar, and spices prepped. It’s time to channel your inner Vietnamese grandmother and start pickling.