Do Chua (vietnamese Pickled Stuff)

Name: Do Chua (vietnamese Pickled Stuff)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Vietnamese, Asian
Ingredients: 59 milliliters agave nectar; 118 milliliters distilled vinegar; 473 milliliters each, raw carrot and daikon radish, cut on a mandoline or in a food processor—or julienned by hand if you are really hardcore (dont use a box greater, they will be too mushy); 1 teaspoons salt

The recipe Do Chua (vietnamese Pickled Stuff) is ready in around 45 minutes and is definitely a spectacular gluten free and vegan option for lovers of Vietnamese food. One serving contains 193 calories, 0g of protein, and 0g of fat. This recipe serves 1. It works well as a side dish. Head to the store and pick up agave nectar, distilled vinegar, salt, and a few other things to make it today.

Ingredients

Servings:

59milliliters

agave nectar 118milliliters

distilled vinegar 473milliliters

each, raw carrot and daikon radish, cut on a mandoline or in a food processor—or julienned by hand if you are really hardcore (don't use a box greater, they will be too mushy)1teaspoons

salt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.