Pickled daikon and carrots (do chua) is a popular condiment in Vietnamese cuisine. It’s made by pickling thinly sliced daikon radishes and carrots in a mixture of vinegar, sugar, and salt. The pickling process gives the vegetables a tangy and slightly sweet flavor, and also helps to preserve them for long-term storage. They are commonly served as a topping for banh mi sandwiches, as well as a side dish for various meat dishes like grilled pork or beef.
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