Charcuterie master Jamie Bissonnette of Toro and Coppa infuses classic Vietnamese flavors such as fish sauce, palm sugar and Thai bird chiles to Italian bologna. The result is a spicy, salty sausage that may become your new sandwich fixture.
I first heard about these Vietnamese daikon and carrot pickles a couple years ago while partaking in my first delicious Banh Mi sandwich experience. There was something about the sweet and sour taste, the cold, crunchy texture, and the vibrant color.
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.