Dua Chau (Pickled Vegetable)

Dua Chau (pickled Vegetable) Recipe

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About Dua Chau (pickled Vegetable) Recipe:

Vietnamese sweet and sour soup (Dua Chua). This soup features salmon filets, Indian taro stems, enoki mushroom, and tomatoes, all cooked in a flavorful sweet and sour tamarind broth.

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  • 10 Ingredients
Adjust Servings :

Ingredients for Dua Chau (pickled Vegetable) Recipe

  • 2 inch small carrots carved and sliced into 1/2 thick flowers
  • 1 small head cauliflower cut into small florets
  • 1/2 cup Asian peeled
  • 1/2 inch cucumber deseeded and cut into 1/4 thick slices
  • 10 Nos hot chili pepper
  • 3 Nos large garlic cloves de cored and thinly sliced
  • 1 tablespoon salt
  • 1 cup Sugar
  • 2 cup Water
  • 2 cup ice/wine vinegar
  • 48g Fat(19.17%)
  • 11g Protein(4.30%)
  • 181g Carbs(72.79%)
  • 9g Fiber(3.55%)
  • Other(0.19%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Dua Chau (pickled Vegetable) Recipe


Combine all vegetables, add salt and toss well. Keep it aside for a minimum of half-hour. To form the brine, mix the vinegar, sugar, and water. Stir to dissolve the sugar. Rinse and drain the vegetables.


Place them in a very glass or plastic instrumentation alongside garlic, shallot, and chili. Add enough brine to hide.


Now tightly and confine a cool place. Able to serve in a pair of days. The pickles can keep for concerning a pair of weeks within the icebox.