Today I bring the recipe again Vietnamese cuisine. This is a simple, but Milca Vietnamese food recipe quite important. I recommend him to learn and have a drink still loaded ready in the fridge. Costs radish with carrot-hua đồ (approximate pronunciation: “do your”) use especially in the production of their own bread or as a supplement to meals with rice or noodles. It is widely used in food with typical Vietnamese, sladko-kyselou chutí. In addition, this great crunching – For example, in the bánh me:D
The ratio of ingredients in the recipe, of course, can be modified over time, get your own recipe for precisely matching your tastes. The basic quantity is 2:1 or 1:1 (Daikon / mrkev).
Mrkev a po daikon Nakládaná vietnamsku - Đỗ chua
Ingredients for pickled radish and carrots after the Vietnam
- 1 large carrots, peeled and chopped / grated into strips.
- 1 or 2 White Chinese radish, peeled and chopped / grated into strips.
- 1 lžička only
- 2 teaspoon and a half cup of sugar
- 1 a 1/4 cup rice or white distilled vinegar
- 1 cup warm water
The method of preparation
1. Grated carrot and radish in a large bowl put. Zasypte ji 2 spoons of sugar and lightly sprinkle with salt. Minimum 3 minutes by stirring the mixture in a bowl (as dough). To softened vegetables and let the water. Then strain the mixture and wash in cold water. Take a good mixture of all the excess water squeeze. Then put the mixture into canning jars or other with a cap.
2. Infusion do so, mixing the half cup of sugar, OCETA Teplou vodu. Dissolve sugar and then pour all solution (jar filled with vegetables). Before eating, let the vegetables marinate for at least an hour. The refrigerator would you loaded mixture should last at least 4 Weeks. Then it's not it…
Translated from the recipe cookbook: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006, Ten Speed Press)
Pickled carrots and daikon on the Vietnamese way
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