Food For Four

Đồ Chua – Vietnamese Pickled Carrot and Daikon

Posted on | February 27, 2013 | Asian Recipes, Vietnamese Recipes | No Comments

Do chua - pickled carrot and white raddish

This easy pickled carrot and daikon is a popular condiment in Vietnamese cuisine. The sweetness, tanginess and crunchiness adds texture and flavour to almost any dish. It is perfect in bánh mì (Vietnamese baguette), cold vermicelli noodle dishes (bún chả giò, bún thịt nướng, bún bò xào) or served as a side dish with grilled and braised meats.

Like the nuoc mam cham (fish sauce dipping sauce) this is a staple in my fridge. So easy to make with thin strips of carrot and daikon soaked in a mixture of vinegar, water, salt and sugar. I prefer mine to be less sweet and more sour, but you just adjust the pickle mixture according to your taste.

Don’t be alarmed by the pungent aroma from the daikon after being soaked for a few days as the pickle is still good. Also always use clean utensils in the pickle jar.

Vietnamese pickled carrot and daikon

Đồ Chua – Vietnamese Pickled Carrot and Daikon Recipe


500g daikon (white raddish), julienned
500g carrot, julienned
4 tablespoons sugar
1 tablespoon salt
2.5 cups water
2.5 cups vinegar
jars to store (equivalent to 1 litre)


In a large bowl, add warm water, sugar and salt, and stir until dissolved. Add vinegar. Taste test and adjust according to your taste. Set aside to cool.

Mix the julienned carrot and daikon well and place in a jars. Pour cooled pickling mixture into the jars, pressing down on the carrot and daikon to ensure that the liquid covers them completely. Seal the jars and refrigerate. Let the vegetables marinade for at least 2 hours before eating. This can keep for a couple of weeks in the fridge.

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