Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Pickled carrots and daikon in a glass bowl.

Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Course: Side Dish

Cuisine: Vietnamese

Prep Time: 15

Cook Time: 0

Chill Time: 1

Total Time: 1 15

Servings: cups

Calories: 156kcal

Author: Quynh Nguyen

Crisp, sweet, and tangy pickled carrots and daikon made with a simple vinegar brine. A classic Vietnamese side that pairs perfectly with banh mi, noodle bowls, and grilled meats.

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Equipment

Vegetable Peeler
Mandoline Slicer
Knife
Large bowl or mason jars

Ingredients

2 cups carrots, julienned
2 cups daikon radish, julienned
2 cups hot water
2 cups white vinegar
½ to ⅔ cup sugar (adjust to taste)
2 teaspoons salt

Instructions

Heat the water until hot, then stir in sugar, salt, and vinegar until fully dissolved.
Taste the brine and adjust sweetness or tang as needed. Let cool completely.
Add the carrots and daikon to the cooled brine, making sure they are fully submerged.
Transfer to jars or a container and refrigerate.
Let sit for at least 1 hour before serving. Overnight is best.

Notes

Taste and adjust the brine before adding the vegetables.
Cut vegetables evenly for the best texture and appearance.
Always let the brine cool before adding vegetables to keep them crisp.
Best after overnight chilling, but ready in about an hour.
Store in the fridge for up to 2 weeks.

Nutrition