Vietnamese Pickled Carrots Daikon

Unlock the secret to vibrant Vietnamese cuisine with đồ chua, the tangy pickled carrots and daikon that elevate any dish.

This simple condiment is surprisingly easy to make, delivering a burst of sweet, sour, and crunchy perfection that will have everyone asking for your culinary secrets!

Why This Recipe Works

Lemongrass marinade works wonders, trust me! We're talking about a flavor explosion that takes humble pork cutlets to a whole new level – think Southeast Asian street food but made right in your backyard!

It's all about this magic marinade—it tenderizes the pork while infusing it with incredible flavors. The result? Juicy, flavorful pork that'll have you reaching for seconds (or thirds, I won't judge!).

Grilling is the way I do it! Get that heat up to medium-high. Each side demands only like two minutes. Cooking it just right is the plan — a tiny bit of pink? Cool!

Then, let it rest. I know, patience isn't always a virtue, but trust me – those five minutes under some foil will be so worth it!

Key Ingredients

Let's dive right into what makes this dish tick—the key ingredients that'll turn plain pork into a flavor bomb! You'll need pork cutlets—aim for about 8 to 10 ounces each. I use four, but adjust as needed.

Now, for the magic potion—the marinade! Don't skip this, or you'll regret it! We're talking:

* 1 tsp of chili sauce or a finely chopped bird's eye chili– for a kick!

2 cloves of minced garlic**– because vampires aren't welcome at dinner

** Juice of one lime– zesty!

2 tbsp of fish sauce**– trust me on this

** 1 & 1/2 tbsp of brown sugar– sweetness balances everything out

And of course, don't forget the lemongrass! Bruise one stalk of lemongrass (just the white part), and slice it into half-inch pieces. Finally, you'll need a tablespoon of oil for cooking. That's it—the simple building blocks for flavor town!

Step-By-Step Guide

First, I'll walk you through making this culinary delight, step by step! Grab 4 pork cutlets—around 8-10 oz each—because pork is the star in Vietnamese cuisine.

Now, for the magic sauce! I mix 1 tsp of chilli sauce (sriracha works great) or 1 chopped bird's eye chilli, 2 minced garlic cloves, and the juice of 1 lime in a Ziploc bag. Don't forget 2 tbsp of fish sauce, 1 tbsp of soy sauce, and 1 1/2 tbsp of brown sugar to balance it out. Bruise a lemongrass stalk, slice it, and toss it in—it is essential!

Marinate those cutlets for at least 4 hours, but overnight is better! Right?

Heat your outdoor grill (or pan) to medium-high. It needs to be hot! Cook each side for about 2 minutes, or until cooked—cooking times depend on the meat's thickness. Rest for 5 minutes before you take a bite!

Serving Suggestions

Now that you've grilled these flavorful pork cutlets, let's talk about how to serve them up right! I've got some ideas that'll make your meal sing, even if you're just winging it. Trust me, mixing and matching is where the fun's at, so don't be afraid to experiment!

I think you could try these options:

Banh Mi: Stuff those cutlets into a crusty baguette with some pickled carrots and daikon—bam, instant street food magic!
Rice Bowl: I love slicing the pork and laying it over a bed of warm rice with a drizzle of soy sauce—simple, yet satisfying!
Vermicelli Salad: Toss the cutlets with vermicelli noodles, fresh herbs, and a light vinaigrette—hello, fresh flavors, so delicious!
Lettuce Wraps: Wrap bite-sized pieces of pork in crisp lettuce leaves with a spoonful of peanut sauce—it's like a party in your mouth!
On its own: Sometimes, I cannot wait the five minute rest time and just eat it.

Don't forget that a crucial element to any successful sandwich is using the right spread, such as high quality mayonnaise.

I hope you'll love these grilled pork cutlets!