Vietnamese Pickled Carrots and Daikon Radish (Đồ Chua)

Close up of Vietnamese pickles in a bowl.

Vietnamese Pickled Carrots and Daikon Radish (Đồ Chua)

These Vietnamese pickled carrots and daikon radish, also known as Đồ chua, are tangy, crunchy, and slightly sweet! They are one of the most important components in every Vietnamese dish. Do chua tastes great on its own but adds the sweet acidity that cuts through fatty meats to balance out every meal. It's ready in 30 minutes and makes every Vietnamese dish so much better!

Prep Time15

Chilling time15

Total Time30

Course: Side Dish

Cuisine: Vietnamese

Servings:

Calories: 26kcal

Equipment

Vegetable shredder

Ingredients

6 oz daikon radish julienned
6 oz carrots julienned
2 teaspoon salt

Brine

⅓ cup distilled white vinegar
¼ cup sugar
1 cup water filtered
1 ½ teaspoon salt

Instructions

In a sieve, add julienned carrots, daikon radish, and salt. Give it a good mix and let it sit for 10-15 minutes until the carrots and daikon radish start releasing water and have softened.
6 oz daikon radish, 6 oz carrots, 2 teaspoon salt
After the carrots and daikon radish have softened, rinse them under cold water to remove any excess salt. Give them a good squeeze to remove excess water.
To a jar, add water, salt, sugar, and vinegar. Give it a mix until the sugar and salt dissolve. Add the carrots and daikon radish and push them down so they are submerged in brining liquid. Allow it to pickle for at least 30 minutes in the fridge before enjoying.
⅓ cup distilled white vinegar, ¼ cup sugar, 1 ½ teaspoon salt, 1 cup water

Notes

I like to add ⅓ cup of boiling water to dissolve the sugar and salt before topping it with ⅔ of cold water!
Store the do chua in an air tight container for up to 2 weeks! Use clean tongs or chopsticks every time to make the Vietnamese pickles last longer.
Daikon radish has a very strong potent smell when pickled, so have no fear if it smells strong! This is normal.

Nutrition