Pickled Carrots and Daikon (Vietnamese Đồ Chua)
Vietnamese pickled carrots and daikon (đồ chua) are crunchy, tangy, sweet, and adds the perfect pop of flavor to any dish!
What is Đồ Chua?
Đồ chua literally translates to “pickled things” in Vietnamese.
Although you can pickle anything, this term refers specifically to pickled carrots and daikon.
These pickled veggies are a staple in Vietnamese cuisine.
These Vietnamese pickled carrots and daikon perfectly balances out savory, salty, and meaty dishes.
They’re crunchy, tangy, sweet, and adds a burst of brightness to anything you’re eating.
Best of all, it is pretty simple to make!
Pickled Carrots and Daikon Ingredients
Before you begin making Vietnamese pickled carrots and daikon, you’ll need to gather the following ingredients:
- Veggies: I like to use equal parts carrots and daikon but you can adjust the ratio to your liking.
- Salt: Salt adds seasoning and also draws out water from the veggies to help them stay crunchy.
- Water: Water dilutes the pickling liquid so it is not too vinegary.
- Vinegar: Vinegar adds acidity and tangy flavor to the pickling liquid.
- Sugar: Sugar adds sweetness to balance out the tangy vinegar.
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How to Make Pickled Carrots and Daikon
Vietnamese pickled carrots and daikon are truly so easy to make in just 20 minutes.
I like to keep a jar of it in the fridge so I can quickly add it to my meals.
Đồ chua goes well with so many things.
It adds a satisfying crunch and pop of flavor to sandwiches, salads, noodles, or rice bowls.
Let’s walk through this pickled carrots and daikon recipe step-by-step so you can see just how easy it is!
As always a recipe card is at the end that you can print out, pin to Pinterest, and save for later.
Step 1: Prep Carrots and Daikon
Begin by washing the carrots and daikon.
Then peel and cut off stems and ends.
Next, julienne the carrots and daikon.
You can use a mandolin slicer, julienne peeler, or cut by hand with a knife into matchsticks.
The thickness and size is up to personal preference.
Bigger pieces will be more crunchy but take longer to pickle.
Thinner pieces will be more delicate and pickle quicker.
Step 2: How To Make Crunchy Pickles
After cutting carrots and daikon, add them into a bowl.
Sprinkle salt all over and toss to evenly coat.
Let the carrots and daikon sit in the salt for about 15 minutes to draw out the excess moisture.
This helps them soften while retaining crunch even once they are pickled and jarred.
Skipping this step will result in softer and limp pickles. Plus salt adds extra flavor!
After the 15 minutes, rinse off the salt under cold water.
Some salt may absorb or remain on the surface of the carrots and daikon.
However, this is perfectly fine as it adds just the right amount of saltiness to đồ chua.
Squeeze the carrots and daikon to further release excess moisture.
Give the veggies a quick pat down with a towel to dry before moving on to the next step.
Step 3: How to Make Pickling Liquid
While the carrots and daikon are sitting in salt for 15 minutes, prepare the pickling liquid.
Add water, vinegar, and sugar to a small pot.
Bring it to a rolling boil and mix to dissolve the sugar.
Taste test and adjust the amount of each ingredient to your liking.
- more sweet → add more sugar
- more sour → add more vinegar
- less sweet or sour → add more water
You can add salt to the pickling liquid if you want but note that the veggies will already have some saltiness to them from the previous step.
Once the sugar dissolves fully in the pickling liquid, turn off the heat.
Step 4: Jarring Pickled Carrots and Daikon
Add carrots and daikon into a jar.
Don’t be afraid to pack it in there, they will shrink some as it sits.
Then pour in the hot pickling liquid.
Make sure the veggies submerge fully under the liquid.
Add more water as needed.
Pickled Carrots and Daikon Storage
Lastly, place lids onto the jar to seal.
Store in the fridge at least overnight before eating.
The pickled carrots and daikon get more flavorful and sour as it sits.
I think the 2 to 3 day mark is when it tastes best.
You can keep this in the fridge for about one month.
Always use a clean utensil when removing from the jar so it lasts longer.
What to Eat Pickled Carrots and Daikon with:
As I mentioned before, pickled carrots and daikon are eaten with so many Vietnamese dishes.
Here are some recipes that are perfect to make with đồ chua!
Save this Pickled Carrots and Daikon Recipe!
I hope this tutorial for how to make Vietnamese pickled carrots and daikon is helpful and that you try to recreate this at home!
Đồ chua is such a staple side in Vietnamese cuisine.
It brightens up any dish with its freshness, flavor, and texture.
Be sure to save this pickled carrots and daikon recipe and also share with your family and friends!
If you try it, then please leave a rating and comment below. I’d love to know what you think!
Pickled Carrots and Daikon (Vietnamese Đồ Chua)
- 1 16 oz jar
- ½ lb (~3) carrots
- ½ lb daikon
- 1 tbsp salt
- ½ cup water
- ¼ cup white vinegar
- 3 tbsp sugar
- Wash, peel, and julienne carrots and daikon or cut them into matchsticks.
- Then add the cut carrots and daikon into a bowl. Sprinkle salt all over and toss to evenly coat. Let it sit for 15 minutes to draw out the excess moisture then rinse off the salt with cold water. Squeeze to release excess moisture and pat dry with a towel.
- While the carrots and daikon are sitting in the salt, prepare the pickling liquid. Add water, vinegar, and sugar to a small pot. Taste and adjust to your liking. Bring to a boil and mix to dissolve the sugar then turn off the heat.
- Add carrots and daikon into a jar then pour in the hot pickling liquid to fully submerge. Add more water as needed.
- Store in the fridge at least overnight before serving and enjoy!