Easy Vietnamese pickled carrots and daikon (Đồ Chua Recipe)

Vietnamese pickled carrots and daikon, also known as đồ chua, are a staple in Vietnamese food. They add the perfect crunch and tangy-sweet balance to dishes like bánh mì, grilled meats, and noodle bowls. Growing up, there was always a jar in my family’s fridge—ready to brighten up any meal. The best part? They’re incredibly easy to make at home!

What is Đồ Chua?

Đồ chua literally translates to “sour stuff” in Vietnamese, but this pickle is much more than that! It’s a simple yet essential condiment made of julienned carrots and daikon radish, pickled in a lightly sweet and tangy brine. The result? A crunchy, refreshing side that enhances savory dishes with its punchy contrast.

Why You’ll Love Đồ Chua

• Quick & Easy: Ready in just 15 minutes with minimal effort.
• No Fermentation Needed: Enjoy fresh pickles in just one hour.
• Versatile: Perfect for bánh mì, rice dishes, grilled pork noodle bowls, and more.
• Customizable: Adjust the sweetness and tang to your taste.

Key Ingredients to Make Đồ Chua

• Carrots & Daikon: The heart of this pickle—crisp, slightly sweet, and perfect for absorbing the brine.
• Salt: Draws out excess moisture and enhances the crunch.
• Sugar, Vinegar & Warm Water (1:1:1 Ratio): A balance of sweet and tangy flavors, dissolving easily for quick pickling. White vinegar is classic, but rice vinegar gives a milder taste.

Variations & Substitutions

• No Daikon? Use all carrots or substitute with jicama for a similar crunch.
• Sweeter Pickles? Increase the sugar for a more pronounced sweetness.
• Milder Flavor? Use rice vinegar instead of distilled white vinegar.
• Spicy Kick? Add thinly sliced Thai chili peppers to the brine.

Step-by-Step Instructions for Đồ Chua

Step 1: Prepare the Vegetables

• Peel the carrots and daikon using a vegetable peeler. Trim the ends.
• Cut them into thin matchsticks, about 2-3 inches (5-7 cm) long and 1/8 inch (3 mm) thick. A julienne peeler or mandoline makes this easier.
• Ensure uniform sizes so they pickle evenly.

Step 2: Salt and Rinse

• Place the julienned vegetables in a large mixing bowl.
• Sprinkle 1 teaspoon of salt evenly over them.
• Toss thoroughly with clean hands and let sit for 10 minutes. You’ll notice the vegetables releasing water and becoming slightly bendable.
• Drain in a colander and rinse thoroughly under cold running water to remove excess salt.
• Gently squeeze out any remaining moisture without crushing the vegetables.

Step 3: Make the Brine (1:1:1 Ratio)

• In a bowl, mix 1 cup (200g) sugar, 1 cup (240ml) white vinegar, and 1 cup (240ml) warm water.
• Stir until the sugar is completely dissolved. Using warm water helps speed up the process.

Step 4: Pack the Jars

• Use a clean, dry glass jar (1-quart size) for storage.
• Pack the carrots and daikon tightly into the jar, leaving about 1/2 inch (1 cm) of space at the top.

Step 5: Pour the Brine

• Slowly pour the brine over the vegetables, ensuring they are fully submerged.
• If the vegetables float, press them down gently with a spoon.
• Seal the jar with a lid.

Step 6: Let It Pickle

• Leave at room temperature for 1 hour before serving for a quick pickle.
• For best flavor, refrigerate for at least 3 hours or overnight.
• The longer they sit, the more intense the flavor.

How to Use Đồ Chua Instantly

Need quick pickles? Follow these tips for instant use:

1. Slice the Vegetables Extra Thin – The thinner the carrot and daikon, the faster they absorb the brine. Use a julienne peeler or mandoline for best results.
2. Massage the Vegetables – After tossing with salt and rinsing, gently squeeze the veggies again after adding the brine. This helps them absorb the flavor faster.
3. Refrigerate for 15–30 Minutes – making the veggies ready to use in as little as 30 minutes.

Make a Large Batch

Want to keep a steady supply of đồ chua? Here’s how to scale up:

• Double or Triple the Recipe – Maintain the 1:1:1 ratio of sugar, vinegar, and water for consistent flavor.
• Use Multiple Jars – Store in several smaller jars for easy access instead of one large jar.
• Keep It Fresh – While đồ chua lasts up to 2 weeks in the fridge, making smaller batches more frequently keeps it at peak crunchiness.
• Label Your Jars – Mark the date so you know when they were made.

Common Vietnamese Dishes Paired with Đồ Chua

• Bánh Mì (Vietnamese Sandwich) – Adds the perfect crunch and tang.
• Bún Thịt Nướng (Grilled Pork Noodle Bowl) – Balances the smoky grilled meat.
• Lemongrass Chicken – Add the crunch to the dish
• Cơm Tấm (Broken Rice with Grilled Pork) – Complements the savory flavors.
• Vietnamese Spring Rolls – A crunchy, tangy addition to fresh rolls.

Storage Tip

Store đồ chua in a sealed glass jar in the refrigerator for up to 2-3 weeks. The longer it sits, the stronger the flavor. Always use clean utensils when taking pickles from the jar to prevent contamination. If the brine turns cloudy or smells off, discard and make a fresh batch.

FAQ for Vietnamese Pickled Carrots & Daikon

How long does Vietnamese đồ chua last?
Vietnamese đồ chua lasts up to 2-3 weeks in the refrigerator. The flavor deepens over time, but for the best crunch, enjoy it within the first week.

Why do I need to salt the carrots and daikon first?
Salting draws out excess moisture, which keeps the pickles crisp and prevents them from getting too soft in the brine.

Can I use a different type of vinegar?
Yes! White vinegar gives a sharper tang, while rice vinegar creates a milder, slightly sweeter flavor. Apple cider vinegar works too but adds a subtle fruity taste.

Can I make đồ chua without daikon?
Absolutely! If you don’t have daikon, you can use all carrots or substitute with jicama for a similar crunch.

How do I make spicy đồ chua?
For a spicy kick, add sliced Thai chili peppers or red pepper flakes to the brine.

Can I reduce the sugar in the brine?
Yes! Adjust the sugar to your taste, but keep in mind that less sugar means a stronger vinegar bite.

How do I keep my pickles extra crunchy?
Make sure to salt and rinse the vegetables well before pickling, and don’t skip the gentle squeeze step to remove excess water.

Is đồ chua fermented?
No, this is a quick pickle, meaning there’s no fermentation involved. The vinegar brine preserves the vegetables instantly.

Can I reuse the brine for another batch?
It’s best to make a fresh batch each time, as the brine loses potency after the first use. If reusing, add a splash of vinegar and a little sugar to refresh the flavor.

What dishes pair best with Vietnamese pickled carrots and daikon?
Đồ chua is perfect in bánh mì, grilled meat rice plates (cơm tấm), vermicelli bowls (bún thịt nướng), and even alongside spring rolls.

Final Thoughts

Vietnamese đồ chua is the secret ingredient that makes so many dishes pop with flavor. Try it once, and you’ll always want a jar in your fridge!