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    Do Chua: Pickled Vietnamese Carrot and Daikon

    Published: Aug 23, 2016 ยท Modified: Mar 31, 2024 by Audrey ยท This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Do Chua is an easy Vietnamese Pickled Carrot and Daikon Radish; crunchy, vinegary with just a touch of sweetness. Incredible on sandwiches (especially a banh mi), in a wrap or as a crunchy side dish.

    Do Chua is a tasty Vietnamese pickled carrot and daikon relish that no self-respecting Banh Mi sandwich would be without.

    Crunchy, vinegary with just a touch of sweetness, this adds a delicious contrast to sandwiches, wraps, noodle dishes, egg rolls, etc. Or serve it as a crunchy side dish with rice and meat (or tofu).

    matchstick carrots and radish in a bowl with text overlay Do Chua

    Do Chua is a quick pickle sometimes called a refrigerator pickle. No canning or fermenting needed. Just chop the vegetables into matchstick sized pieces and add the brine. Then pop it into the fridge.

    Technically, you can eat it immediately. But, it is so much better if you make them at least a few days ahead of time to allow the vegetables to soften some and the flavors to deepen.

    It stores in the fridge for a few weeks/months, I guess. Mine never lasts that long.

    What is Daikon Radish?

    Do Chua - Vietnamese Pickled Carrot and Daikon Radish traditionally served in Banh Mi sandwiches.

    Daikon is Japanese for "big root", which is understandable looking at the photo above. They look like a giant white carrot on steroids. Kind of like a parsnip only whiter.

    They are a winter radish most often used in southern and eastern Asian cuisines. The taste is mild and slightly sweet with just a little bit of spice to it as compared to other radishes.

    Here in California they are rather easy to find in the produce departments, but you may need to ask your grocer or check a specialty Asian market.

    Ingredients for Do Chua

    There are only 5 ingredients in this recipe, plus water. And all but one are easy to find:

    • daikon (see above)
    • carrots, traditionally orange carrots are used
    • rice wine vinegar (I prefer mild vinegar, but you can use any clear vinegar)
    • salt
    • sugar (I don't use other sweeteners when pickling)

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    matchstick carrots and radish in a bowl with text overlay Do Chua

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 2 medium carrots (about 2 cups cut into matchstick size pieces)
    • 1 daikon radish (about 2 cups cut into matchstick size pieces)
    • ยผ cup sugar
    • 1 tablespoon salt
    • 1 cup water
    • ยฝ cup rice vinegar

    Instructions
     

    • In a large bowl, combine carrots, radish, sugar, and salt. Massage salt and sugar into vegetables until dissolved.
    • Add water and rice vinegar. Pack into a quart-sized mason jar or other non metal storage container.
    • Refrigerate at least overnight before serving. It is better after a few days to allow vegetables to soften slightly and flavors to develop.

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    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Jean | DelightfulRepast.com

      August 23, 2016 at 6:53 am

      Audrey, I'm Pinning this and emailing it to myself. Must make it soon! We love crunchy stuff on our sandwiches of any kind.

      Reply
      • Audrey

        August 23, 2016 at 9:13 am

        I think you will like it, Jean.

    2. Jess Powell (Babi a Fi)

      August 26, 2016 at 8:43 am

      I'd never heard of this - but it looks so good. My favourite food of all time (much to my partner's disgust!) is the sandwich, so I'm always looking for new relishes. ๐Ÿ™‚ #FridayFrivolity

      Reply
      • Audrey

        August 26, 2016 at 8:47 am

        We have a big Vietnamese population where I live and I adore the food.

    3. sahana

      August 28, 2016 at 6:56 pm

      Looks yummy, Audrey. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.

      Reply
    4. Michelle

      May 27, 2017 at 6:40 am

      How long does this last in the fridge?

      Reply
      • Audrey

        May 27, 2017 at 9:21 am

        I have had a jar in the fridge for months and just made a Banh Mi sandwich with it and it tasted delicious and was still crunchy. But I am probably supposed to say "up to two months".

    5. Billy

      June 20, 2017 at 9:56 am

      This recipe looks absolutely delicious! I've never had Do Chua but it looks like something i'd love. I love pickled carrots, daikon and radish - so I think this is a perfect recipe for me! Thank you for sharing!

      Reply
    6. Christie

      April 06, 2024 at 7:11 am

      We used to make pickles growing up, but we never ventured beyond the tradition cucumber. These look so delicious and perfect for a bahn mi or just to snack on.

      Reply
    7. Ngan

      September 07, 2024 at 12:25 pm

      Hi Audrey, I enjoy this recipe and make it regularly as we have banh mi for breakfast often. To me, the daikon smell is very strong so I use just the carrots and add small pieces of hot peppers to pickle. Thanks for the recipe !

      Reply
      • Audrey

        September 07, 2024 at 4:58 pm

        Banh Mi for breakfast? I'm coming to your house!

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