Do Chua - Vietnamese Pickled Carrots and Daikon

Do Chua looking a little wimpy since it's a few days old

fresly made Do Chua - looking very fresh and firm

I made this for a vegan bahn mi that I made some weeks back when I was on a vegan diet.  These pickles are really crunchy, sweet and salty. I had some left overs so I decided to finish it off by serving it for lunch yesterday.  I got this recipe from Andrea Nguyen. Here is the link to her recipe: Pickled Do Chua. As Andrea says, the do chuas do get a  little tired after a couple of days. Mine were like 4 days old, I think.