Pickled carrots and daikon, or do chua, is one of those small things that makes a big difference. It’s crisp, lightly sweet, a little tangy, and adds just the right amount of freshness to balance richer dishes.

You’ve probably had it tucked into a banh mi or served alongside a bowl of bun thit nuong. That crunch and acidity cuts through grilled meats, fried foods, and anything savory.

This recipe is super simple, uses pantry ingredients, and takes just a few minutes to prep. Once you make a batch, you’ll find yourself putting it on everything. Trust me, your sandwiches, rice plates, and grilled meats will thank you.

What Is Đồ Chua?

Do chua is a Vietnamese quick pickle made with carrots and daikon. The vegetables are cut into thin matchsticks and soaked in a vinegar-based brine until they become lightly pickled.

It’s not meant to be overly sour. The balance is what makes it work. Slightly sweet, slightly tangy, and still crisp.

You’ll see it used across a lot of Vietnamese dishes, especially street food and everyday meals.

Why You’ll Love This Recipe

Crisp, fresh texture with a light tang
Easy to make with simple ingredients
Ready in as little as 1 hour
Keeps well in the fridge
Works with so many dishes

Tools You’ll Need

Vegetable Peeler – For peeling the daikon and carrots.
Mandoline Slicer or Sharp Knife – To get those thin, even matchsticks. A julienne peeler also works great if you have one.
Mason Jar or Container with Lid – Something large enough to hold all the pickled veggies and brine.

Ingredients Needed

This recipe is simple, so a few small details make a difference.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Carrots and daikon should be cut into even matchsticks so they pickle at the same rate and look good when served. A mandoline helps, but a sharp knife works just as well.

The brine is a mix of water, vinegar, sugar, and salt. The ratio is flexible. Some people like it sweeter, others more tangy. Taste it before adding the vegetables so you can adjust it to your liking.

Hot water helps dissolve the sugar and salt quickly. Just make sure the brine cools before adding the vegetables so they stay crisp.

How to Make Pickled Carrots and Daikon

Start by heating the water until hot, then stir in the sugar, salt, and vinegar until everything is fully dissolved. Taste the brine and adjust if needed. This is your chance to get the balance right.

Adding the water mixture with the vinegar.

Let the brine cool completely. This step matters. If it’s too hot, it can soften the vegetables too much.

While the brine cools, peel and cut the carrots and daikon into thin matchsticks. Try to keep them uniform so they pickle evenly.

Carrots on a cutting board with knife. Some of the carrots are julienned.

Knife julienning the daikon radish on a white cutting board.

Add the vegetables to the cooled brine, making sure everything is submerged. Transfer to jars or keep it in a bowl, then refrigerate.

You can use it after about an hour, but the flavor gets better if you let it sit overnight.

Julienned carrots and daikon in a bowl with the pickling mixture.

Tips for the Best Đồ Chua

✔️ Taste the brine first. Adjust sweetness or tang before adding the vegetables.
✔️ Cut evenly. Uniform pieces pickle better and look nicer.
✔️ Cool the brine. This keeps the vegetables crisp instead of soft.
✔️ Let it sit overnight. The flavor deepens and balances out.

Storage Tips

Store pickled carrots and daikon in a sealed container in the fridge for up to 2 weeks.

The vegetables will continue to pickle over time, becoming slightly more tangy but still crisp.

Glass jar of pickled carrots and daikon.

What to Serve It With

This is one of those sides that goes with almost everything.

You’ll often see it served alongside Vietnamese street foods like banh xeo and bot chien, where the tangy crunch helps balance out the richness of fried and savory dishes.

It also pairs really well with:

Grilled meats like pork chops or lemongrass chicken
Fried dishes like egg rolls or spring rolls
Rice plates and noodle bowls
Other Vietnamese small bites and street food favorites

Even outside of Vietnamese cooking, it works as a quick pickle for sandwiches, rice bowls, or anything that needs a little brightness and crunch.

chopsticks lifting up pickled carrots and daikon (Do Chua)

Keep This in Your Fridge

Once you make do chua at home, it’s one of those things you’ll want to keep on hand. It’s quick, flexible, and makes everything else taste better.

If you try this recipe, leave a comment and let me know how you like your balance. And if it’s something you’ll use often, save it on Pinterest so it’s easy to come back to.

RECIPE