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.”
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 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!
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.
Alex Tran AKA Schimiggy is a fitness fashion, travel, justice, and food-obsessed raconteuse. She currently resides in Seattle and teaches yoga while writing her heart out. Schimiggy Reviews is a lifestyle blog where Alex shares her passions and interests with the world!