Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Đồ chua is a staple in every Vietnamese fridge. If you’ve had a banh mi, you’ve probably tasted it—those crunchy, sweet, and sour pickled carrots and daikon that bring everything together. It cuts through rich meats, adds texture to rice bowls, and gives even the simplest dishes a little something extra.

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.

Why You’ll Love This Recipe

• Fast and Easy – 10 minutes to prep, and no cooking required.
• Pantry Staples – Just vinegar, sugar, salt, and hot water.
• Lasts for Weeks – Keeps in the fridge and gets better over time.
• Versatile – Perfect for bánh mì, cơm tấm, egg rolls, grilled pork thit nuong, or straight out of the jar.

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 You’ll Need

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

• Carrot: about 1 large carrot or 3-4 medium carrots.
• Daikon Radish: Peel and slice to the same size as the carrots for even pickling.
• White Vinegar: Distilled white vinegar works best for that classic tang.
• Hot water: I microwave mine for 1-2 minutes.
• Sugar: Start with ½ cup, add more if you like it sweeter.
• Salt: to balance out the sweetness and tanginess.

How to Make Vietnamese Pickled Carrots and Daikon

1. Make the brine: In a large microwave-safe bowl, heat 2 cups of water for about 1–2 minutes until hot. Stir in sugar, salt, and vinegar until fully dissolved. Taste and adjust as needed. Let it cool to room temperature.

1. Prep the veggies: Peel and julienne the carrots and daikon using a mandoline slicer, julienne peeler, or a sharp knife.
2. Pickle: Add the veggies to a large mason jar or container. Pour in the cooled pickling liquid, making sure the vegetables are fully submerged. If needed, top off with a little extra water.
3. Let it sit: Refrigerate for at least 1 hour, but it’s even better after a day.

How to Store

Store these in an airtight container or jar in the fridge. It’s good for at least 3 weeks, and the flavor just gets better as it sits. If the daikon starts to smell too strong after a while, it’s time to make a new batch.

What to Serve It With

Do chua adds the perfect crunch and brightness to so many Vietnamese dishes. It’s a must-have in banh mi, especially with grilled pork or lemongrass chicken. You’ll also see it served with com tam (broken rice)—it’s that little pile of pickles that balances out all the savory flavors. It’s great on the side of spring rolls or egg rolls, bringing a refreshing contrast to anything rich or fried. I also love adding it to bot chien, banh xeo, grilled meats, vermicelli bowls, and even mixing it into spam fried rice or Vietnamese fried rice for extra texture and tang.

Final Thoughts

Once you make a jar of these pickled carrots and daikon, you’ll wonder why you didn’t do it sooner. It’s one of those little extras that makes homemade Vietnamese food feel complete—and it seriously couldn’t be easier. Make a batch, toss it in the fridge, and reach for it anytime you need a little crunch and zing on your plate.

RECIPE