Do Thua

Do Thua Recipe - Vegetarian Vietnamese Dish with Daikon, Carrot, Chayote, and Spices

Region / culture: Vietnam | Preparation time: 24 hours | Cooking time: 10 minutes | Servings: 8 |

Vegetarian diet

Introduction

Do Thua is a traditional Vietnamese pickled vegetable dish that is bursting with flavor and texture. This tangy and crunchy side dish is the perfect accompaniment to any meal, adding a refreshing and zesty element to your plate.

History

Do Thua has been a staple in Vietnamese cuisine for centuries, with its origins dating back to ancient times. The pickling process was originally used as a way to preserve vegetables for longer periods of time, allowing people to enjoy their favorite vegetables year-round. Over time, the recipe has evolved and adapted to include a variety of different vegetables and flavors, making it a versatile and beloved dish in Vietnamese culture.

Ingredients

1 medium daikon radish, finely sliced
salt
10 shallots, finely sliced
1 medium carrot, finely sliced
1 cup finely sliced chayote or green papaya
2 cups fish sauce
0.5 cup palm sugar
2 or 3 small red chilies, seeded and sliced
2 cloves garlic, finely chopped
1 tsp salt
2 tsp pepper

How to prepare

Sprinkle radish with salt and let it sit for 30 minutes.
Pat the radish dry with a towel.
Wash and dry the shallots.
Dry all the vegetables in the sun for 1 day (or in a very low-temperature oven, for approximately 3 hours).
Place the dried vegetables in a sterilized glass jar.
In a small saucepan, heat fish sauce, palm sugar, chilies, garlic, salt, and pepper.
Simmer and reduce the sauce for 10 minutes, or until it is reduced by one-third.
Pour the liquid into the jar.
Close the lid tightly.
Marinate the mixture for 1 week.

Variations

Add different vegetables such as cucumbers, bell peppers, or cabbage for a unique twist on the traditional recipe.
Experiment with different spices and herbs to customize the flavor profile of the pickling liquid.

Cooking Tips & Tricks

Make sure to dry the vegetables thoroughly before pickling to ensure they retain their crunchiness.

- Use a sterilized glass jar to store the pickled vegetables to prevent any contamination.

- Allow the vegetables to marinate for at least a week to fully develop their flavors.

Serving Suggestions

Do Thua can be served as a side dish alongside grilled meats, rice dishes, or as a topping for sandwiches and salads.

Cooking Techniques

The key cooking technique for Do Thua is the pickling process, which involves marinating the vegetables in a flavorful liquid to enhance their taste and texture.

Ingredient Substitutions

Substitute white sugar for palm sugar if you do not have it on hand.

- Use soy sauce as a substitute for fish sauce if needed.

Make Ahead Tips

Do Thua can be made ahead of time and stored in the refrigerator for up to a month. The longer it sits, the more the flavors will develop.

Presentation Ideas

Serve Do Thua in a small bowl or on a plate garnished with fresh herbs and a sprinkle of crushed peanuts for added texture.

Pairing Recommendations

Do Thua pairs well with dishes such as grilled lemongrass chicken, beef pho, or banh mi sandwiches for a complete Vietnamese meal.

Storage and Reheating Instructions

Store Do Thua in a sealed glass jar in the refrigerator for up to a month. It can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

A serving of Do Thua typically contains around 50-100 calories, making it a light and refreshing addition to any meal.

Carbohydrates

Do Thua is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake. The main source of carbohydrates in this dish comes from the palm sugar used in the pickling liquid.

Fats

Do Thua is a low-fat dish, with minimal fat content coming from the fish sauce used in the pickling liquid.

Proteins

Do Thua is a protein-free dish, as it primarily consists of vegetables and pickling liquid.

Vitamins and minerals

Do Thua is rich in vitamins and minerals, particularly vitamin C from the vegetables used in the dish. The pickling process also helps to preserve the nutrients in the vegetables, making it a healthy and nutritious side dish.

Alergens

Do Thua may contain allergens such as fish (from the fish sauce) and garlic. It is important to check for any allergies before consuming this dish.

Summary

Overall, Do Thua is a healthy and nutritious dish that is low in carbs and fats, making it a great option for those looking to maintain a balanced diet.

Summary

Do Thua is a delicious and versatile Vietnamese pickled vegetable dish that is easy to make and full of flavor. With its tangy and crunchy texture, it is the perfect accompaniment to any meal, adding a refreshing and zesty element to your plate.

How did I get this recipe?

I can't forget the first time I saw this recipe for Do Thua. It was a warm summer day, and I was visiting my friend Mai's house for the first time. As soon as I walked in, the aroma of fragrant spices and herbs filled the air, making my mouth water.

Mai's mother, Mrs. Nguyen, was in the kitchen, bustling about and preparing a delicious feast for us. She noticed my curiosity and invited me to join her. As we worked together, Mrs. Nguyen shared stories of her childhood in Vietnam and the traditional dishes she learned to make from her own grandmother.

One dish in particular caught my attention - Do Thua, a pickled carrot and daikon radish salad that was tangy, crunchy, and incredibly flavorful. Mrs. Nguyen explained that it was a staple in Vietnamese cuisine, often served as a side dish or topping for banh mi sandwiches.

I watched intently as Mrs. Nguyen peeled and shredded the carrots and daikon radish, then mixed them with sugar, salt, vinegar, and a blend of spices. She explained that the key to a good Do Thua was allowing the vegetables to marinate and absorb the flavors for at least a day before serving.

As we sat down to eat, I couldn't get enough of the Do Thua. The crisp, tangy salad added the perfect balance to the rich and savory dishes we enjoyed that day. Mrs. Nguyen was kind enough to share her recipe with me, and I knew I had to learn how to make it myself.

Over the years, I perfected my own version of Do Thua, tweaking the recipe to suit my tastes and experimenting with different spices and seasonings. I shared it with my friends and family, who all raved about its deliciousness.

As I continued to cook and bake my way through life, I collected recipes from friends, family, and even strangers. Each dish had a story behind it, a memory or tradition that made it special. And each recipe I learned became a part of my own culinary repertoire, adding to the tapestry of flavors and experiences that shaped my love for cooking.

Now, as I stand in my own kitchen, surrounded by the comforting scents of spices and herbs, I can't help but think back to that day at Mai's house and the first time I saw the recipe for Do Thua. It's a reminder of the power of food to connect us, to evoke memories and emotions, and to bring joy and nourishment to those we love.

And as I prepare a batch of Do Thua for dinner tonight, I know that I am carrying on a tradition that spans generations, honoring the recipes and stories that have been passed down to me. I am grateful for the opportunity to learn and grow as a cook, to share my love of food with others, and to create lasting memories around the table.

For me, cooking is not just about following a recipe - it's about honoring the past, celebrating the present, and embracing the future. And as long as I have the recipes and stories of those who came before me, I know that my love for cooking will continue to flourish and evolve, creating new memories and traditions along the way.