Vietnamese Pickled Carrots and Daikon (Đồ Chua)

5 from 1 vote

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, banh mi sandwiches, and much more.

Prep Time 15

Marinating Time 2

Total Time 2 15

Servings servings

Calories 51

Author Jessica Kwon

Ingredients

¼ lb carrot peeled and cut into ⅛-¼ inch matchsticks
½ lb daikon radish peeled and cut into ⅛-¼ inch matchsticks
½ tablespoon kosher salt Diamond Crystal
¾ cup hot water
⅓ cup + 1 tbsp white granulated sugar
⅓ cup rice wine vinegar

US Customary - Metric

Instructions

Add carrots, daikon, and salt to a large bowl. Mix thoroughly to massage salt into the vegetables, then let sit for 5-10 minutes or until lightly softened and you can bend most carrot sticks without breakage.
Drain vegetables and rinse with cold water to remove salt. Wrap in a cheesecloth or dry kitchen towel, and squeeze as much water out as possible. Discard the liquid, then transfer vegetables to a large jar and set aside.
To make the pickling brine, whisk hot water and sugar together until sugar is completely dissolved and liquid is clear. Stir in vinegar.
Pour brine over the vegetables. If not fully submerged, top off with filtered water. Cover with a tight-fitting lid and store in the fridge for at least 2 hours but best if overnight.
If you're in a rush, you can let the jar sit at room temperature and enjoy in 20-30 minutes.

Notes

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.
Rice wine vinegar: Sometimes labeled as just "rice vinegar". I do not recommend using white distilled vinegar.
You can use any ratio of carrots to daikon that you'd like, but I prefer ½ as much carrots as they're crunchier with a "stronger" flavor profile than the daikon radish.
For uniform cuts, I recommend using either a mandolin or julienne peeler. A food processor would also work but they might not be uniform. I don't recommend using a box grater as the vegetables will be too thin and flimsy.

Nutrition