Literally meaning “sour stuff,” this is the everyday Vietnamese pickle that you’ve seen and eaten countless times in bánh mì, on rice plates, and in other dishes. Ðồ chua is typically made with daikon and carrot, but you can use jicama instead of the daikon for a crunchy-sweet result. It does require more time: You can’t massage it as it will just break apart and you need to chill the pickle 1–2 days to allow the flavors to fully develop before using. If using daikon, choose one that is dense with firm, smooth skin, which are signs that it enjoyed good growing conditions and will likely taste more sweet than bitter. Precut jicama may be sliced into matchsticks for this pickle.