Vietnamese pickled carrots and daikon are tangy, sweet, and crunchy! Known as Đồ Chua, these Vietnamese pickles add flavor and crunch to many Vietnamese dishes such as banh mi, vermicelli bowls, rice paper rolls, and salads!
What I love most about Vietnamese pickled carrots and daikon is the combination of sweetness, saltiness, and acidity! They are the Vietnamese counterpart to Korean pickled radish (chicken mu) and taste equally delicious!
Taste - They're not as sour as American pickles because the pickling brine uses rice wine vinegar, which is a milder vinegar compared to distilled vinegar. The brine also includes water and sugar to mellow out the acidity and create balanced flavors. I've made several variations of pickling brine for this recipe and finally found one with the perfect balance.
The ratio of carrots to daikon is entirely up to you, but I prefer equal amounts of carrots and daikon for the color contrast and variety of texture.
Due to their lower moisture content, pickled carrots have a crunchier, firmer texture than pickled daikon. So, if you want more crunch, add more carrots. If you prefer a lighter crunch, add more daikon.
Note that daikon has a high water content so it's important to properly salt the daikon to release its moisture before adding the pickling brine. Otherwise, the water from the daikon will dilute the brine and affect the balance of flavors.
What is Đồ Chua (Vietnamese Pickles)?
Đồ chua literally translates to "sour stuff" in Vietnamese, but it's commonly used to refer to Vietnamese pickles, specifically Vietnamese pickled carrots and daikon.
It's a popular condiment in Vietnamese cuisine. It's served in various dishes to add brightness, acidity, and crunch and to counter heavier meat dishes.
Ways to serve đồ chua include in banh mi sandwiches, vermicelli bowls (bun), rice paper rolls (goi cuon), and salads. You can also add it to Vietnamese dipping sauce (nước chấm) and Vietnamese noodle salads.
Ingredients
Carrots and daikon radish - Look for a daikon that's firm and heavy for its size. Wash and peel the carrots and daikon radish, then cut them into thin matchsticks.
Rice wine vinegar - Rice wine vinegar has the perfect amount of brightness and acidity. You can substitute it with a mixture of 80% distilled vinegar and 20% water.
Sugar - Adjust the sugar depending on your preference for sweetness.
Salt - Salt is used to draw out the moisture from the vegetables. This is essential in preserving their crunchy texture and seasoning the pickles.
Water - Adjust the amount of water depending on how intense you want the pickling brine to be. Vietnamese pickled vegetables are typically not as sour as American pickles, so try the recipe as written first and adjust it from there.
How to make Vietnamese pickled carrots and daikon
Prepping the vegetables - Using a mandolin or sharp knife, cut the carrots and daikon into 2 to 3-inch long pieces. Depending on how you want to serve them, the thickness can vary from ¼ inch thick to as thin as ⅛ inch thick. I prefer ¼-inch thick pieces for more crunch. For banh mi pickles, slice them ⅛ inch thick. Note: The thinner you slice them, the less crunch the vegetables will retain over time.
Salting - Add salt to the vegetables and toss to coat them evenly. Set them aside for 10 minutes to draw out the moisture. It's ready to be pickled when you can bend the carrots and daikon without it breaking. Add the salted vegetables to a jar with a resealable top.
Pickling brine - In a container with a pourable spout, mix together hot water, rice wine vinegar, and sugar. Stir to fully dissolve the sugar, and then pour the brine into the pickle jar with the carrots and daikon radish. Be sure the pickles are fully submerged in the brine. Make more pickling brine if needed.
Storage - Let the vegetables pickle in the brine for at least an hour on the counter and then store them in the fridge. Vietnamese pickled vegetables can be stored in the fridge for up to a month, but for the best flavor, I recommend consuming them within 10 days. I find they taste best the next day because they retain their flavor without absorbing too much of the brine.
Ways to serve Vietnamese pickled vegetables
Traditionally, thinly sliced đồ chua are added to banh mi sandwiches and Vietnamese dipping sauce (nước chấm).
Thicker pieces can be served with Vietnamese noodle salad, vermicelli bowls (bun), Vietnamese spring rolls (goi cuon), salads, and main dishes like grilled meats and rice dishes.
Vietnamese pickled vegetables are so versatile that they taste great served alongside any Asian dish - as an appetizer, snack, or side dish to main dishes.
Variations
- For a spicy version, add whole or sliced chili peppers
- Add sliced cucumbers or garlic for more flavor.
Related recipes:
- Vietnamese Dipping Sauce (Nuoc Cham)
- Vietnamese Noodle Salad
- Vietnamese Coffee (Iced or Hot)
- Vietnamese Peanut Sauce
Recipe
Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Equipment
☑ Ingredients
- 2 medium carrots - cut to ⅛-¼ inch thick matchsticks, 2 cups
- 1 medium daikon - cut to ⅛-¼ inch thick matchsticks, 2 cups
- 1 tablespoon sea salt
Pickle Brine
- 1 cup hot water
- ½ cup rice wine vinegar
- ¼ cup sugar
Instructions
Salt the Carrots and Daikon
- In a large bowl, toss the carrots and daikon with salt so it's evenly coated. Let them sit for 10 minutes to release their moisture.2 medium carrots, 1 medium daikon, 1 tablespoon sea salt
- Check if the carrots and daikon can bend without breaking. If so, they are ready to be pickled. Otherwise, let them sit for a few more minutes. Next, drain the vegetables and discard the liquid.
Pickle
- Brine: Mix the hot water, rice wine vinegar, and sugar in a container with a pourable spout. Transfer the salted carrots and daikon to a clean jar and add the pickling brine until it covers the vegetables. Make more brine if needed.1 cup hot water, ½ cup rice wine vinegar, ¼ cup sugar
- Storing: Store at room temperature for at least an hour and then transfer to the fridge. Serve two hours later but for best flavor, serve the next day. Enjoy!
✎ Recipe Notes
Tips:
- I recommend using a 1:1 ratio of carrots and daikon. Adjust the amounts according to the size of the carrots and daikon.
- The thickness can vary from ⅛ to ¼ inch, depending on how you serve it. For banh mi pickles, I recommend ⅛ inch thickness. As a general condiment, I recommend ¼-inch thick pieces for more crunch. Note: The thinner you slice them, the less crunch the vegetables will retain over time.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Alex
One of my favourite pickle combinations, and your recipe, as always is wonderful. Thank you, Jamie! 🙂
Heather
This is such a delicious recipe, and easy to whip up too! A total flavor sensation, sweet, tangy and a snappy crunch! We love them, thank you so much!
DK
Awesome - thanks for introducing me to Vietnamese pickled veggies! These turned out so good that I put them on everything - including burgers!
kushi
Love this simple and easy pickled carrots recipe. Pinned to try this soon.
Ned
These carrots look incredible! I cannot wait to try them this weekend! Thank you for the recipe!
Fay
Would definitely be a fantastic addition to vermicelli bowls which I make often! Thank you!