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.
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