Vietnamese Pickled Daikon and Carrot (Đồ Chua) Recipe

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Our Vietnamese pickled carrot and daikon pickle (Đồ Chua) is very easy to make and the pickles go with just about everything!

The Vietnamese name for this garnish and side dish is Đồ Chua and 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 and crunchiness to all your favorite dishes.

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

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

Mandoline slicer or Julienne Peeler (way easier to use)
Large bowl
Wooden spoon
Measuring spoons
Measuring cup
Ball mason jars and lids

The ingredients you’ll also need are:

1 pound of julienned carrots (3 carrots)
1 pound of a julienned daikon radish (typically 1/3 of a radish)
1 jalapeno (halved) or 1-2 Thai chili (stems removed)
4 cups lukewarm water
3 Tablespoons of sugar
1/2-3/4 cup White or Rice Wine Vinegar
2 Tablespoons Salt

Read our full recipe below to make these delicious pickles.

Let’s get to it!

[mv_create key=”13″ title=”Vietnamese Carrot and Daikon Pickle (Đồ Chua) Recipe” type=”recipe”]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!