This Vietnamese Pickled Vegetables Recipe (Đồ Chua) is a staple side dish made from carrots and daikon radish, quick-pickled in a light vinegar solution. It’s sweet, tangy, and perfectly crunchy—ideal for topping banh mi, serving with grilled meats, or enjoying as a palate-cleansing snack.
Why This Recipe Works
✔ Ready in 1 hour (or overnight for deeper flavor)
✔ Perfect balance of sweet, sour, and salty
✔ Crunchy texture that lasts for weeks
✔ Versatile for sandwiches, salads, and snacks
Ingredients:
- 1 large daikon radish (about 1 pound), peeled
- 1 large carrot (about ½ pound), peeled
- 1 tablespoon salt
- 1 ½ cups warm water
- ¾ cup granulated sugar
- ½ cup distilled white vinegar
Instructions:
Step 1: Prepare the vegetables.
- Cut the daikon and carrot into thin matchsticks, about 2-3 inches long.
Step 2: Salt the vegetables.
- Place the daikon and carrot matchsticks in a bowl and sprinkle with 1 tablespoon of salt. Toss to coat evenly. Let them sit for 15-20 minutes to draw out excess moisture.
Step 3: Rinse the vegetables.
After 15-20 minutes, you’ll notice a significant amount of liquid has been released. Rinse the vegetables thoroughly under cold running water to remove the salt.
Step 4: Squeeze out excess water.
- Squeeze the rinsed vegetables firmly with your hands to remove as much excess water as possible. This will help them stay crisp.
Step 5: Prepare the pickling liquid.
- In a separate bowl, combine the warm water, sugar, and vinegar. Stir until the sugar is completely dissolved.
Step 6: Combine vegetables and pickling liquid.
- Place the squeezed vegetables into a clean jar. Pour the sugar-vinegar mixture over the vegetables, ensuring they are fully submerged.
Step 7: Refrigerate.
- Seal the jar and refrigerate for at least 2 hours before serving. The pickles will taste even better after a day or two.
Enjoy your homemade Vietnamese Pickled Vegetables! They can be stored in the refrigerator for up to 2 weeks.
💎 Chef’s Secrets
✅ Cutting hack: Use a julienne peeler for even sticks
✅ Crispier veggies: Add ice cubes to brine for the first 30 mins
✅ Longer storage: Use sterilized jars, keeps 3-4 weeks
📊 Nutrition (Per ¼ Cup)
| Calories 20 | Carbs 5g | Sugar 4g |
| Fiber 1g | Sodium 150mg | Vegan ✔ |
🍽 How Vietnamese Use Đồ Chua
Bánh Mì: Essential sandwich topping
Bún Bowls: Fresh counterpoint to grilled meats
Snack: Straight from the jar!
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