Vietnamese Pickled Daikon and Carrot (Đồ Chua) Recipe

Vietnamese Pickled Radish and Carrot RECIPE do chua
Reading Time: 2 minutes

Our Vietnamese pickled carrot and daikon pickle (Đồ Chua) is easy to make and goes with everything! The Vietnamese name for this garnish and side dish is Đồ Chua. It is pronounced “dohh chuwuhh.”

Vietnamese-Daikon-and-Radish-Pickle-Do-Chua-recipe-top

In our household, we always had Đồ Chua on hand. We eat it with Bánh Mì sandwiches, vermicelli noodles (Bún), in our spring rolls (Gỏi Cuốn) and with broken rice (Cơm Tấm). It honestly goes with everything and adds some tang to all your favorite dishes.

The dish is typically not spicy, however, you can add jalapenos and chilis to the brine to give it some heat.

To make this delicious pickled dish, you will need the following equipment:

Vietnamese-Daikon-and-Radish-Pickle-Do-Chua-recipe

Let’s get to it!

Yield: 3 Jars

Vietnamese Carrot and Daikon Pickle (Đồ Chua) Recipe

Vietnamese Carrot and Daikon Pickle (Đồ Chua) Recipe

Vietnamese cuisine often uses a delicious pickled carrot and dalkon known as Đồ Chua (pronounced "doh chuhh"). It goes great in Bánh Mì sandwiches, vermicelli noodies, spring rolls, broken rice dishes, tacos and more. It's very easy to make and will last for weeks!

Prep Time 9 minutes
Cook Time 3 minutes
Additional Time 3 days
Total Time 3 days 12 minutes

Ingredients

  • 1 pound Carrots julienned (3 carrots)
  • 1 pound Daikon Radish julienned
  • 4 cups lukewarm water
  • 1/2-3/4 cup White or Rice Wine Vinegar
  • 2 tablespoon salt
  • 3 tablespoon White Sugar
  • 1 Jalapeno halved

Instructions

  1. Use a mandoline slicer to julienne the carrots and daikon into matchsticks and place in a large bowl.
  2. Add the lukewarm water to the bowl and add the sugar, salt and jalapenos to the bowl. Stir with a wooden spoon until the salt and sugar have fully dissolved.
  3. Add a 1/2 cup of vinegar to the bowl and continue mixing with a spoon. Use a small spoon to taste the brine to make sure it's to your liking. Add more vinegar as needed up to 3/4 cup.
  4. Place a lid over the bowl and transfer it to the fridge.
  5. After 24 hours, remove the bowl from the fridge and separate the pickles into jars. it will make approximately 3 mason jars worth of daikon and carrot pickle.

Notes

  1. You can add more jalapenos or Thai chilis to make your Đồ Chua spicier.
  2. The longer you leave the pickles in the fridge, the tangier, sour and more pickled your Đồ Chua will become.
  3. Đồ Chua will typically last up to 3 weeks, but you can definitely eat it way beyond that. Think of it as like a best by date.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 15 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 435mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 0g
We love letting our Đồ Chua ferment for at least 3 days. You can also eat it immediately. Đồ Chua should last for up to 3 weeks, but that is only the best buy date. Feel free to eat your Đồ Chua 1-2 months thereafter.

Do you like kimchi? You should check out our Fast and Easy Kimchi recipe too!

What did you think of our pickled daikon and radish dish? Pretty tasty eh? We hope you enjoyed it. If you have any questions, please let us know!

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