Step-by-Step Guide to Make Quick Do chua (vietnamese marinades)

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The ingredients needed to make Do chua (vietnamese marinades):

1. Make ready 1 large daikon, cut in 4" long thin sticks
2. Take 2 large purple radish, cut in 4" long thin sticks
3. Prepare 6 large carrots, cut in 4" long thin sticks
4. Prepare 2 cup water
5. Make ready 2 cup white vinegar
6. Make ready 1 cup white sugar
7. Take 1 thumb fresh ginger, cut in slices
8. Make ready 4 whole dry chili peppers
9. Take 4 anise stars
10. Prepare 4 tablespoon sichuan pepper corns
11. Get 4 tablespoon pickling salt

You don't need to spend hours constructing a delicately aromatic broth, like with pho. Vietnamese yogurt (da ua or sua chua) is smooth and silky with a creamy texture and light consistency. In Vietnamese we call it sua chua, or Da-ua, probably following the French pronunciation of yogurt. Use the sweetened condensed milk can as the measurement for this recipe.

Steps to make Do chua (vietnamese marinades):

1. Combine water, vinegar, sugar and ginger in a pot and bring to boil.
2. Put 1 anise star in each jar, crush it with wooden spoon, add 1 tablespoon of pickling salt, 1 tablespoon of sichuan pepper corns and 1 whole de chili pepper to each jar.
3. Fill in the jars with veggies, making sure they are compact and cover with hot liquid, leaving 1/2" of empty space till opening.
4. Proceed with sterelisation.
5. Let marinate 1 month before opening.
6. Enjoy!

In Vietnamese we call it sua chua, or Da-ua, probably following the French pronunciation of yogurt. Use the sweetened condensed milk can as the measurement for this recipe. This language program is ideal for people who have no Vietnamese language background and would like to learn the basics of the language and its usage. The program is structured so that students will develop a posititve learning attitude and also learn about Vietnamese culture, traditions and customs. This Vietnamese lemongrass marinade is truly incredible.

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