What makes Đồ Chua special is how it balances the acid and brightness. It cuts through rich flavors and adds texture. When I make these, I focus on the right ratio of carrots to daikon.
Some people like more carrots, but I think the reverse works better for a good crunch. The pickles served with bánh mì sandwiches or paired with Vietnamese dipping sauce (nước chấm) give a sharp bite. It makes the dish even better. Whether you want to balance a Vietnamese pork chop or freshen up a Vietnamese noodle salad, these pickles are simple to make and very versatile.
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What is Đồ Chua?
Đồ Chua, also called pickled carrots and daikon, is a must-have in Vietnamese cuisine. It balances the flavors of many dishes perfectly. From my experience, a bite of bánh mì with these pickled veggies adds the right amount of crunch and tang. It takes each bite to the next level. If you’ve ever had grilled pork rice plate (cơm sườn nướng), you’ll know how sweet and tangy pickled carrots and daikon blend with the savory and meaty flavors. The crunch from the veggies makes the dish feel fresh. It cuts through the rich, hearty ingredients, giving it a nice balance.
I once made chả giò (egg rolls) for a family gathering and added Đồ Chua—it brightened up the flavors. It’s not just for these classic dishes. It works well with Vietnamese pork chops or a Vietnamese charcuterie board. It also adds a nice flavor pop to a Spiral Cucumber Salad. It’s simple to make, and I promise it’ll make your meals feel fresh and vibrant.
The sweetness and salty elements of this dish balance each other out. The beauty of Đồ Chua is that it elevates any dish with just a few ingredients. It’s something you can’t go without in Vietnamese cooking.
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Why are pickled carrots and daikon important to Vietnamese cuisine?
Pickled carrots and daikon (called do chua) are a key part of Vietnamese food. They are not just a side dish—they do a lot more. These pickled veggies help balance the strong, salty flavors in dishes like banh mi and com tam. That tangy flavor is perfect for cutting through the richness of fish sauce, soy sauce, and oyster sauce. I always make sure to have them on hand when I’m cooking. They bring a nice, crisp contrast that makes every dish taste better. Whether I’m having bun or vermicelli noodle bowls, do chua makes the meal feel complete. It’s a taste I look forward to—something that makes each bite special.
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When I’m cooking com suon nuong or making a true banh mi with lemongrass pork, I know that pickled carrots and daikon aren’t just there for decoration. They’re essential. I remember the first time I had banh mi with pickled veggies in Vietnam. The contrast of those tangy flavors made the sandwich unforgettable. The acidity of do chua cut through the rich pork and added a great punch. It made every bite just right. This balance is what makes Vietnamese food so unique, and it’s why pickled carrots and daikon will always be a favorite in my kitchen.
Tips for best Vietnamese pickled carrots and daikon
Use a sharp knife
When you’re slicing carrots and daikon, a sharp knife makes all the difference. I’ve had a few close calls with a dull blade, and let me tell you—it’s not safe or fun. A clean, sharp knife gives better control and cuts everything evenly. It also keeps the veggies looking neat, which really matters for presentation and even pickling.
Alternatively, use a julienne peeler
If you’re not comfortable with a knife, a julienne peeler is a great option. The first time I tried one, I was surprised by how easy it was. The carrot sticks came out thin and even, which helps them pickle faster and taste better. Just go slow and steady, and it works like a charm.
Why it’s important to rinse the carrots
Don’t skip rinsing the carrots before you pickle them. It may seem like a small thing, but it removes dirt and extra starch. That starch can change the taste or make the pickles less crisp. I always rinse mine really well under cold water, and I’ve found they stay crunchier for longer.
What kind of jar should I use?
Glass jars with tight metal lids work best. I always use one for pickling because it seals everything properly and fits nicely in the fridge. From my experience, the flavor stays fresh longer, and the veggies stay crisp. It’s also easy to see how they’re doing through the glass.
Pickled Carrots and Daikon Ingredients
When I make pickled carrots and daikon at home, I use just a few fresh things. I like using the same amount of each, but you can change that. Carrots taste a little sweet. Daikon has a mild bite and a crisp snap. Both stay crunchy after pickling, which I love.
You can find daikon at Asian grocery stores like 99 Ranch or H Mart. If you can’t, try Korean radish. It’s a little sweet and holds up well.
To pickle them the right way, you need a good mix of sugar, vinegar, salt, and water. The vinegar makes them tangy. Sugar adds balance. Salt helps keep them crunchy. And water keeps the taste smooth. I once skipped water, and the batch was way too sharp. Never again!
Here’s what I use:
- Carrots – peeled and sliced into thin matchsticks
- Daikon – sliced just like the carrots
- Salt – pulls out water and helps the crunch
- Water – tones down the vinegar
- Vinegar – I use rice vinegar for a light tang
- Sugar – adds just a little sweetness
- Korean radish (optional) – use if you can’t find daikon
- Pickling liquid – this mix makes the flavor pop
- Crunchy textures – a must-have in good pickles
- Ratio – you can change how much of each veggie you use
- Tangy flavor – the main taste you want
- Sweetness – makes the flavor smoother
- Peppery bite – fresh daikon adds this
With the right mix, you’ll get a great crunch and taste. I use these in bánh mì, rice bowls, or even as a snack. I always make extra. They never last long in my fridge!
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How to Make Pickled Carrots and Daikon
Making pickled carrots and daikon is simpler than you might think. I often whip up a batch in just a few steps, and it always adds that crisp, tangy layer my dishes need. It’s a go-to way to boost flavor and texture without much effort.
Step 1: Prep Carrots and Daikon
Start by washing and peeling the carrots and daikon. Then, cut off the ends and stems. I like to julienne them into matchsticks—you can use a mandolin slicer, julienne peeler, or a knife for this.
The thickness and size of the pieces depend on your preference. I usually go for thinner pieces because they pickle faster, but if you prefer a crunchier bite, go for the bigger pieces. After that, toss the carrots and daikon in a bowl, sprinkle them with salt, and mix well to coat them evenly. Let them sit for about 15 minutes to draw out moisture.
This step helps them soften while keeping that satisfying crunch. I’ve learned that skipping this step can make pickles too soft.
Step 2: How To Make Crunchy Pickles
After letting the veggies sit, rinse off the salt under cold water. Some of the salt will stay on the surface, and that’s fine—it adds just the right amount of saltiness to the pickles. I’ve made the mistake of rinsing too much before, and it made the pickles bland.
Once they’re rinsed, squeeze out any extra moisture. I always pat down the veggies with a towel to make sure they’re dry enough before moving on.
Step 3: How to Make Pickling Liquid
While the veggies rest, make the pickling liquid. Add water, vinegar, and sugar to a small pot. Bring it to a rolling boil and stir until the sugar dissolves fully. I taste the liquid as I go to ensure it’s balanced.
If you want sweeter pickles, add more sugar. For a tangy kick, add more vinegar. If it’s too strong, just dilute it with more water. Once the sugar dissolves, turn off the heat. That’s it for the liquid!
Step 4: Jarring Pickled Carrots and Daikon
Now, add the carrots and daikon into a jar. Don’t worry about packing them tightly—they’ll shrink a bit as they sit. Pour the hot pickling liquid over the veggies, making sure they’re fully submerged.
If they’re not covered, add a little more water. Then, seal the jar, let it cool, and store it in the fridge. You can enjoy your Đồ chua in just a few hours, but I recommend waiting overnight.
These pickles are great in sandwiches, salads, noodles, or rice bowls!
Pickled Carrots and Daikon Storage
Once you’ve made your pickled carrots and daikon, it’s time to store them the right way. After packing them into jars, seal the lids tightly to keep air out and preserve freshness. I always pop mine into the fridge right after letting them sit on the counter for about an hour. That resting time helps the veggies soak up some of the brine before chilling.
For the best flavor, let them sit in the fridge overnight. I’ve tested different times, and from my experience, they taste more balanced and tangy after a full day. The pickled carrots and daikon will continue to develop that classic sour bite the longer they soak. I find they hit peak flavor around day two or three.
These pickles can last up to one month in the fridge, but if you’re aiming for the crispest and freshest taste, eat them within the first 10 days. That’s the window where they still have their crunch and just the right zing.
Here’s one tip I swear by: always use a clean spoon or fork to take the pickles out. It may seem small, but it really keeps the brine clean and helps the pickles last longer. A few times, I forgot, and the flavor turned faster than expected.
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Storage Tips:
- Seal the jar tightly after packing the pickled carrots and daikon.
- Let them rest on the counter for 1 hour in the brine before refrigerating.
- Store in the fridge overnight before eating to let the flavor develop.
- They’re most flavorful after 2 to 3 days, with a nice balance of tang and crunch.
- Use a clean utensil every time to avoid contamination and keep them fresh.
- Best enjoyed within 10 days, though they can last up to a month in the fridge.
Pickled Carrots and Daikon (Vietnamese Đồ Chua)
Description
Bright, crisp, and tangy, this Pickled Carrots and Daikon (Vietnamese Đồ Chua) recipe brings authentic flavor to every bite. Whether you’re layering it in a bánh mì sandwich, serving it as a zesty side, or adding it to rice bowls, this quick pickle is a must-have. Made with just a few pantry ingredients, it delivers the perfect balance of sweet, sour, and crunch. From my own kitchen experience, I’ve found that letting the veggies rest for at least a day brings out their best flavor. Plus, it stores beautifully in the fridge for weeks! If you’ve ever had Vietnamese street food, this recipe brings that same vibrant taste right to your home.
Ingredient
Note
- Cut size matters: For the most authentic texture, julienne your carrots and daikon into matchstick-sized pieces. Too thick and they won't pickle evenly; too thin and they lose crunch.
- Salt first, rinse second: Tossing the veggies in salt draws out excess water. This helps them stay crisp and soak up the brine better. Just be sure to rinse well before adding the vinegar mix.
- Sugar-to-vinegar ratio: A 2:1 ratio of sugar to vinegar balances sourness and sweetness—key to that classic Đồ Chua flavor. You can adjust to taste, but avoid too little sugar or it’ll taste harsh.
- Use rice vinegar: It’s mild and slightly sweet, perfect for Vietnamese-style pickles. If you're out, white vinegar works, but you may need to increase the sugar slightly.
- Let it sit overnight: While a quick pickle is ready in an hour, I’ve found the flavors really bloom after 24 hours in the fridge. They taste even better after 2–3 days.
- Use clean jars and utensils: To avoid contamination and spoilage, always use sterilized jars and clean tools when storing and serving.
- Store it cold: Keep the pickles in the refrigerator at all times. They can last up to a month, but for the best taste and texture, enjoy within 10–14 days.
- Taste before serving: Each batch may vary slightly based on the size or freshness of the veggies. I always take a quick taste before using them to make sure they’re perfectly tangy.
