Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Vietnamese Pickled Carrots and Daikon Radish, known as Đồ Chua, are a must-have for an authentic Vietnamese meal. These tangy pickles add a delightful crunch and flavor that perfectly complements savory meats, bánh mì sandwiches, and much more.

• Authentic: I tested and perfected this recipe alongside my mom and dad, both of whom are very picky when it comes to traditional Vietnamese food. You can rest assured that these Pickled Radish and Carrot have the Vietnamese seal of approval!
• Easy: With just 6 ingredients and 4 simple steps, these carrot and daikon pickles couldn't be easier to whip up. Plus, there's no cooking involved!
• Versatile: Enjoy these Vietnamese Pickled Vegetables whenever you need to add a slight crunch or tang to your meal. They're subtle enough to be paired with a wide range of foods, no matter the cuisine.

• Carrot: You can use any ratio of carrots to daikon that you'd like, but I prefer less carrots as they're crunchier with a "stronger" flavor profile than the daikon radish.
• Daikon radish: A large white radish that has a very mild and slightly sweet flavor. Look for a radish that is firm with smooth skin and minimal shriveling or wrinkles. It should be a clean and bright white color, although some pale green near the top is normal. I recommend picking a smaller one for this recipe.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
• Sugar: To balance the acidity of the vinegar. Make sure to dissolve it in hot water first.
• Rice wine vinegar: Sometimes labeled as just "rice vinegar". It's less acidic with a slightly sweet rice aroma. I do not recommend using white distilled vinegar, which I've tested with, because it's too aggressive and harsh for this recipe.

STEP ONE: First, add your julienned carrots and daikon to a large bowl and sprinkle with salt. Massage it into the vegetables with your hands and let sit for about 5-10 minutes, depending on the size of your vegetables. When you can bend most carrot sticks without it breaking, move on.

STEP TWO: Rinse the vegetables thoroughly with cold water, then transfer to a cheesecloth or dry kitchen towel. Wring out as much water as possible. Transfer the vegetables to your pickling jar and discard the liquid.

STEP THREE: To make the pickling brine, pour sugar into hot water. Whisk well until completely dissolved (the liquid should be clear), then whisk in the rice wine vinegar.

STEP FOUR: Pour the pickling brine over the vegetables. If it's not completely submerged, add filtered water to top it off. Then cover with a tight fitting lid to let marinate.

If you're in a rush, let the Vietnamese Pickled Carrots and Daikon sit at room temperature and enjoy in 20-30 minutes. But for the best flavor, I recommend letting it sit in the fridge for at least 8 hours.

• Use a mandolin: For uniform cuts, use a mandolin for both the carrot and daikon radish. Not only will it save you time and effort, but it also allows you to choose what size you'd like for the pickled vegetables. I recommend ⅛-¼ inch size (about 4.5mm). A julienne peeler also works great.
• Pack the vegetables: Pack the carrot and daikon tightly into a jar or container to minimize air pockets. It also ensures that they're fully submerged in the brine, allowing for even absorption of flavors and consistent pickling throughout.
• Give it time: For optimal flavor, let the pickled carrots and daikon sit in the refrigerator for at least 8-16 hours. If you're in a rush, you can let it sit at room temperature for 30 minutes to speed up the pickling process.

• Bánh mì: Vietnamese Pickled Carrots and Daikon are most popularly served inside bánh mì sandwiches. Stuff a baguette with pâté, mayonnaise, and your choice of protein. My favorites are Xíu Mại (Vietnamese Pork Meatballs in Tomato Sauce) or Vietnamese Crispy Pork Belly (Thit Heo Quay). Then top with đồ chua, fresh cucumber, and cilantro.
• Bún: Đồ chua are often served atop vermicelli noodle bowls with Thit Nuong (Vietnamese Pork Skewers) or any grilled meat.
• Egg rolls: Serve Pickled Carrots and Daikon directly on top of Chả Giò or in Vietnamese Dipping Fish Sauce (Nước Chấm) to further flavor your condiments.