A Simple Technique Every Cook Should Know, Pickles

In this video we make a classic and important component to a lot of Vietnamese dishes, "Đồ Chua" AKA Vietnamese pickles. Chua meaning sour and Đồ meaning stuff. More important than that, is the overall technique of making a vinegar pickle. This technique can be used for any cuisine with any ingedient. It's as simple as cleaning and prepping your ingredient, meat, fruit or vegetable. Then combine your vinegar based liquid and season to taste. Pour it over your soon to be pickled ingredient and just wait. It's so simple and so helpful whether to use as a boost of flavor, a point of contrast or as means of preservation. In this classic Vietnamese version we use thinly sliced carrots and daikon radish, with a sweeter pickling liquid based on rice vinegar. Once prepared these are used in wraps, tossed with noodle bowls or in bánh mì (Vietnamese Baguette sandwiches).