Vietnamese Pickled Carrots and Daikon – A Staple in Vietnamese Cuisine

In Vietnamese cuisine, condiments play an essential role in enhancing the flavors of dishes. One of the most popular and versatile condiments is Vietnamese pickled carrots and daikon (Do Chua). This simple yet flavorful pickled vegetable mix provides the perfect balance of sweet, sour, and crunchy textures, making it a must-have ingredient for many Vietnamese meals. Let’s dive into what makes this condiment special and how you can easily make it at home!

What is Vietnamese Pickled Carrots and Daikon (Do Chua)?

Vietnamese Pickled Carrots and Daikon (Do Chua) is a staple condiment in Vietnamese cuisine, known for its crisp texture and perfect balance of sweet, sour, and tangy flavors. Made from julienned carrots and daikon radish, this quick-pickled vegetable mix is soaked in a light vinegar-sugar brine, enhancing the natural sweetness of the vegetables while adding a refreshing acidity.

Do Chua is an essential ingredient in many Vietnamese dishes, including Banh Mi, Bun Thit Nuong (grilled pork vermicelli bowls), and Com Tam (broken rice dishes). Beyond its flavor-enhancing qualities, it also aids digestion by balancing out rich and savory foods. Easy to make and store, this versatile pickle is a must-have for anyone looking to recreate authentic Vietnamese flavors at home.

Key Ingredients for the Perfect Pickled Carrots and Daikon

• 1 medium daikon radish
• 2 medium carrots 
• 1 teaspoon salt 
• ½ cup white vinegar or rice vinegar 
• ½ cup water 
• ¼ cup sugar 
• 1 teaspoon chili (optional) – Adds a slight kick for extra flavor
• 1 teaspoon garlic (optional) – Enhances the overall aroma of the pickle

Step-by-Step Process to Make Vietnamese Pickled Carrots and Daikon

Step 1: Prepare the Vegetables

• Peel 1 medium daikon radish and 2 medium carrots.
• Cut both into thin matchsticks (julienne style) or thin strips about 2-3 inches long.
• The uniform size ensures even pickling and a consistent crunch.

Step 2: Salt the Vegetables for Extra Crispiness

• Place the julienned carrots and daikon in a large bowl.
• Sprinkle 1 teaspoon of salt over the vegetables and mix well.
• Let them sit for 15 minutes to release excess moisture. This step helps keep the pickles crunchy.
• After 15 minutes, rinse thoroughly under cold water and drain well using a strainer.

Step 3: Make the Pickling Brine

• In a small saucepan, combine:
  • ½ cup white vinegar or rice vinegar
  • ½ cup water
  • ¼ cup sugar
• Heat over medium-low heat, stirring continuously until the sugar is fully dissolved.
• Once the sugar has dissolved, remove from heat and let the brine cool to room temperature.

Step 4: Pickling the Vegetables

• Transfer the prepared carrots and daikon into a clean glass jar.
• Pour the cooled vinegar brine over the vegetables, ensuring they are fully submerged.
• If needed, press the vegetables down gently to fit them into the jar.

Step 5: Resting and Storage

• Seal the jar with a tight-fitting lid.
• Let the pickles sit at room temperature for at least 3 hours before serving.
• For the best flavor, refrigerate overnight. The longer it sits, the better the flavor develops.
• The pickles can be stored in the refrigerator for up to 2 weeks.

Step 6: How to Serve Vietnamese Pickled Carrots and Daikon

• Banh mi – Adds crunch and acidity to Vietnamese sandwiches.
• Bun thit nuong – Balances the rich, smoky grilled pork in vermicelli bowls.
• Com tam – Complements broken rice dishes with grilled meats.
• Goi cuon (spring rolls) – Enhances texture and flavor.
• Nem nuong – Pairs perfectly with grilled pork skewers.
• Side dish for fried and grilled foods – Cuts through the richness of fried meats and seafood.

Pro Tips for the Best Vietnamese Pickled Carrots and Daikon – Lessons from My Mother

– The Right Vinegar Makes a Difference

My mother had a small collection of vinegars in the kitchen, but when it came to do chua, she always reached for rice vinegar or white vinegar. She explained, “Rice vinegar gives a mild sweetness, while white vinegar makes the flavor sharper. Never use apple cider vinegar—it changes the taste too much!”

– Never Pour Hot Brine Over Fresh Vegetables

When I was younger, I made the mistake of pouring hot vinegar brine directly onto the fresh vegetables. The result? Soft, limp pickles instead of crisp, refreshing ones. My mother shook her head and said, “Let it cool first. Patience makes good pickles.”

– Store in a Glass Jar, Never Plastic

My mother had a rule: “Pickles belong in glass, not plastic.” She explained that vinegar reacts with plastic over time, affecting the taste. A tightly sealed glass jar kept the pickles fresh and flavorful for up to two weeks.

– Always Use Clean Utensils

Finally, before taking pickles from the jar, she would remind me: “Use a clean spoon! If you use your hands or dirty utensils, the whole jar could spoil faster.”

– Cut the Vegetables Just Right – Not Too Thick, Not Too Thin

One afternoon, I rushed through slicing the carrots and daikon, making some pieces too thick and others too thin. When I showed my mother, she smiled and said, “If they’re too thick, they won’t absorb the brine well. If they’re too thin, they’ll lose their crunch too fast.” She showed me how to cut them evenly, about the thickness of a matchstick.

– Do Not Overpack the Jar

When I first started pickling, I stuffed as many carrots and daikon as I could into the jar, thinking it would save space. But when I took them out later, some pieces tasted under-pickled. My mother explained, “Leave some space so the brine can coat everything evenly. The vegetables need room to breathe.”

– Keep the Pickles Cold for Maximum Crunch

My mother always stored her pickles in the coldest part of the fridge. “The colder, the better,” she told me. The chill helps them stay crisp and fresh for up to two weeks.

Conclusion 

Vietnamese pickled carrots and daikon (Do Chua) are more than just a side dish—they are a key ingredient in Vietnamese cuisine. With only a few basic ingredients, you can easily make this versatile condiment at home. Whether you’re preparing a traditional Vietnamese meal or simply looking for a fresh, flavorful topping, do chua will take your dish to the next level.

Ready to bring authentic Vietnamese flavors to your kitchen? Make your own Vietnamese pickled carrots and daikon at home with this simple recipe! Join the VNIFood community! Share your favorite ways to use do chua in your meals and connect with fellow food lovers!