Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (2024)

If you’ve had Vietnamese food, you’ve probably at some point caught a whiff of these pungent Vietnamese pickled carrots and daikon. These are what you find inside Vietnamese bánh mì but also served on the side for various other recipes too.

Sometimes you’ll see it extremely heavy on the carrots with almost no daikon, but I like it with the reverse ratio. You can do what you like best, but I’ll show you how easy and quick it is to make this recipe!

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (1)

Đồ chua literally means “pickled stuff.” Weird right? It makes no sense to me to have such a generalized name because the vegetables in itdon’t change–it’s always carrots and daikon.

But anyways, like pickles in other cuisine, they go well with salty orfatty foods. It’sgreat on Vietnamese sandwiches (bánh mì), savory crepes (bánh xèo), grilled pork and noodles (bún thịt nướng), egg rolls (chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm(dipping sauce).

Daikon vs. carrot ratios

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (2)

I learned that in Vietnam, đồ chuais mostly daikon simply because it is cheaper and carrots were added mainly for color. Here in the US the costs of these veggies are flipped so cost-conscious restaurants and shops will load up on the cheaper carrots.

In fact, when my parents first emigrated to the US, most restaurants in California didn’t use daikon at all. Some people like it better this way, and some have only ever seen it this way because of the specific bánh mì shops they visit.

Today, most restaurants I visit use a 50/50 mix of daikon and carrots. It’s what I grew up with and in this recipe, we’ll stick with that for familiarity. Before we get started, here’s a few notes on how to makeđồ chua.

Customizing this pickle recipe

This recipe was originally customized by my Mom to be slightly less pungent and less sweet compared to the recipe you will find at most Vietnamese shops. This less vinegary formula is simply a matter of preference, and it will make your đồ chua last longer in the fridge before it expires.

Following this recipe also creates đồ chua that’s ready to be added to nước chấmto taste–you won’t need to wring out or rinse the pickles beforehand.

If you’re in a rush and want to eat these within a few hours and don’t care to save extras for another day, adjust the solution for an even higher vinegar to water ratio.

Preparation tips

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (3)

So peel and then shred your veggies to the size you want. Smaller matchstick cuts will get more sour than larger ones. Use a mandolin slicer for more uniform cuts. A good mandolin like the one I linked is extremely sharp. You can also use a super sharp boxed grater too.

My aunt admitted she gave up and donated her mandolin cutter after trying it out, but she did it bare-handed. I have since heard many other counts from people I know, to TV chefs having this same fate.

Yes this mandolins can be super dangerous, but so are kitchen knives and cholesterol intake if you don’t handle them properly. I always use a (magical) cut-resistant glove so you can cut all the veggies down to the little bits and reduce waste.

If you’re still concerned about cutting the little bits on the mandolin, simply only use it down to a size you’re comfortable with, then finish cutting the small bits with a normal chefs knife.

Salting for moisture removal

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (4)

Next, we want to sprinkle salt on the daikon and carrots and mix it thoroughly. This removes some of the odor, and color. If you let it sit longer than 15 minutes, more salt will be absorbed. This is the same process we do for Japanese cucumber salad and Chinese cucumber salad!

Note how the carrots and daikon lose their rigid shape, get a little softer and wobblier after the salt gets to work on them. They release water too. Rinse thoroughly and lightly squeeze in batches to remove excess moisture. If you grab smaller amounts in your hand at a time, it will take a bit longer but it will be easier to remove more moisture with each squeeze.

Transfer into jars. You don’t need to leave a ton of headroom at the top, so just feel free to load it up or split amongst smaller jars to gift to family and friends.

Then, top off with the vinegar solution so that it covers all the veggies. If you’re a bit short on liquid, you can simply add filtered water to top off the jars.

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (5)

Depending on the weather or where you store these jars, it should take about 2-3 days until its sour enough and ready to eat. Taste a piece every 12 or 24 hours to check on the progression of pickling.

When it’s really warm outside it can finish days sooner. If it’s really cold outside it may take a very long time–you can speed things up by turning on the light bulb in your oven and setting the jars near them. Just rotate the jars so each get a simliar amount of exposure.

What do you eat with Đồ Chua?

Literally everything. Đồ chua is great on Vietnamese sandwiches (bánh mì), savory crepes (bánh xèo), grilled pork and noodles (bún thịt nướng), egg rolls (chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm (dipping sauce).

How long do pickled carrots last?

Pickled carrots can last up to five months in the refrigerator, but as long as they haven’t become too sour its ok to eat.

Are pickled vegetables good for you?

Pickled vegetables, like đồ chua, have a lot of healthy benefits due to the fermentation brine that creates good bacteria for your gut and overall body. For a quick pickle recipe, you can also make Korean pickled daikon radish too.

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (6)

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (7)

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

5 from 40 votes

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

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BY: Huy Vu

Prep: 20 minutes mins

Pickling: 3 days d

Total: 3 days d 20 minutes mins

SERVINGS: 3 small jars

Ingredients

  • 1/2 lb (226.8 g) daikon radish
  • 1/2 lb (226.8 g) carrots
  • 1 tbsp salt

Vinegar Solution

  • 1/2 c boiling water
  • 5 tbsp granulated white sugar
  • filtered room temp. water
  • 4 tbsp distilled vinegar

Instructions

  • Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.

  • In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.

  • Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.

  • Add to jars, filling almost to the top.

Vinegar Solution

  • Boil water then add sugar, mix to dissolve, then add vinegar.

  • Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.

  • Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.

  • Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

Notes

12/6/2012 – I prefer the taste of daikon to the carrots in this. You can mix up the ratios of each to your own liking. I like around 85% daikon and 15% carrots.

Nutrition Facts (1 serving)

Serving: 0g | Calories: 125.84kcal (6%) | Carbohydrates: 30.35g (10%) | Protein: 1.16g (2%) | Fat: 0.26g | Saturated Fat: 0.05g | Sodium: 2400.06mg (104%) | Potassium: 413.53mg (12%) | Fiber: 3.33g (14%) | Sugar: 25.44g (28%) | Vitamin A: 12629.51IU (253%) | Vitamin C: 21.09mg (26%) | Calcium: 45.36mg (5%) | Iron: 0.53mg (3%)

Nutrition Facts

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

Serving Size

0 g

Amount per Serving

Calories

125.84

% Daily Value*

Fat

0.26

g

%

Saturated Fat

0.05

g

%

Potassium

413.53

mg

12

%

Carbohydrates

30.35

g

10

%

Fiber

3.33

g

14

%

Sugar

25.44

g

28

%

Protein

1.16

g

2

%

Vitamin A

12629.51

IU

253

%

Vitamin C

21.09

mg

26

%

Calcium

45.36

mg

5

%

Iron

0.53

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Sides

Cuisine: Vietnamese

Keyword: carrots, daikon, pickles, radish

Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (8)

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua) (2024)

FAQs

What to eat with do chua? ›

These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight. For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup.

How long does pickled daikon last? ›

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Is pickled daikon radish good for you? ›

Not only is pickled daikon radish super tasty and nutrient-rich, but it's a useful topping for salads, mixing into larger entrees, adding to soups, or simply eating raw. Plus, pickled daikon radish is also a great source of gut-boosting probiotics.

What is a substitute for daikon radish in banh mi? ›

If you can't find daikon, red radishes taste great here too. And if you're sensitive to spice, go easy on the jalapeño. Spicy mayo – A banh mi essential!

Are pickled vegetables good for you? ›

Not only are they delicious but they're packed full of minerals, vitamins and good bacteria. Pickles have a high concentration of vitamins such as Vitamin K, Vitamin C and Vitamin A, this is due to water being drawn out of the pickles by the salty brine they are pickled in.

Can you eat raw daikon? ›

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

Can you eat too much pickled radish? ›

When taken by mouth: Radish is commonly consumed in foods. It is likely safe when used in moderate amounts as medicine. But taking large amounts of radish can irritate the stomach.

How to get rid of bitterness in daikon? ›

One of the most popular ways to prepare daikon is to pickle it, like the recipe I shared here. Even the peppery daikon will mellow out nicely with a sweet and salty flavor when you pickle them. To remove the bitter & peppery taste of daikon, you can soak it in cold water.

When has daikon gone bad? ›

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color.

What are the side effects of daikon radishes? ›

Although uncommon, daikon radishes could cause negative side effects in some people, including food allergy symptoms like hives, itching and digestive distress. If you experience any adverse symptoms after consumption, discontinue use immediately and consult with your doctor.

What should not be eaten with radishes? ›

  1. Dec 6, 2023, 08:52 PM IST. 5 Foods You Must Never Pair With Radish. ...
  2. Radish and Milk. ...
  3. Radish and Cucumber. ...
  4. Radish and Oranges. ...
  5. Radish and Bitter Gourd. ...
  6. Radish and Tea.
Dec 6, 2023

Is daikon good for kidneys? ›

Daikon has diuretic properties and so it facilitates the excretion of urine. This process helps to flush out all the harmful toxins from the body and thus keeps the kidneys clean. Thus, all unhealthy substances are eliminated from your body easily.

What is the closest vegetable to daikon? ›

In a pinch, you can substitute: White turnips. White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture.

Are jicama and daikon the same? ›

Any daikon substitutes? If you can't find daikon radishes in your local grocery store or farmers market, the next best thing is jicama. Also a root vegetable, jicama has a similarly crisp, watery bite and starchy mouthfeel. While its sweet flavor differs from daikon, texturally jicama is the best option.

What is another name for a daikon radish? ›

The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish.

What to eat with Vietnamese pickled carrots? ›

Pickled carrots in particular are a great accompaniment for many Vietnamese dishes such as Vietnamese rolls (banh mi) and com tam (broken rice). They're even added to nuoc cham, a Vietnamese dipping sauce for dishes such as bun cha and banh hoi heo quay (Roast pork with fine rice vermicelli).

What to eat pickled daikon with? ›

Try this fantastic condiment on Korean fried chicken, add zest to your banh mi sandwiches, or give a refreshing kick to your grain bowls, pickled daikon radish has got you covered.

What can I eat with pickled carrots? ›

Add to salads: Like pickled onions, thinly sliced pickled carrots add acidity and crunch to an appetizer like chickpea and arugula salad or roasted beet salad.

How do you serve Tsukemono? ›

The Japanese eat them with plain rice, mix it into onigiri rice balls, or pack it in their bento boxes. The ingredients used for tsukemono can include a wide range of vegetables such as cucumbers, radishes, turnips, carrots, ginger, lotus root, and eggplant.

References

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