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47 comments on “Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua)”

Paulina says:

Definetely love it in Banh Mi! 🙂

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1. Huy says:
  
  Yesss, sometimes people put too much in it for my taste. I like the pickles milder. Less stick, more crunch.
  
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Shannon says:

Do you recommend a mild rice vinegar, or something stronger like white or cider vinegar?

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1. Huy says:
  
  Hey Shannon! I honestly haven’t experimented with other vinegars to answer that. I use distilled white.
  
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Nick says:

This is great! I got turned onto Vietnamese food by my friend in high school. His mother didn’t speak much English and she thought all us white boys looked alike, but she was nice and cooked some awesome food. We love Vietnamese food in our family and now ever Sunday night is bun thit nuong night. Thanks for the tasty recipes!

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1. Huy says:
  
  Hey Nick, glad to hear you enjoy Vietnamese cuisine enough to have it every week!
  
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Jason says:

Thanks for the easy to follow instruction. My family love it.

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1. Huy says:
  
  Hey Jason, I’m glad you and your family enjoyed the recipe. I’m due to make another batch :). Thanks for stopping by!
  
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Richard Blaine says:

I do love pickled veggies from all walks of life. The first time I pickled veggies was with my mother and we just made country style pickles! I LOVE picked carrots and cauliflower but this recipes looks absolutely delicious! Thanks for sharing!

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1. Huy says:
  
  I’m with you on that Richard. Pickles are delicious! Cauliflower immediately brings to mind the ones you find at Mexican salsa bars. Thanks for stopping by!
  
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May says:

Hi Huy, I just want to say that it has been years since I saw that veggie peeler : )

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1. Huy says:
  
  Hey thanks for leaving a comment May. Yep thats my little cheapo peeler. There are definitely better tools available, but likely few with that ‘Vietnamese’ vibe 🙂
  
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KD says:

HI Huy! Glad I found this site. My questions: I didn’t see where you said what size the pickle jars should be and how many you need to make this? Also, a lot of recipes I have seen have the sugar and salt mixed with the veggies to leach out the water. Does just using the salt get rid of the “stinkiness”? Thanks! 🙂

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Kirsten says:

Huy, hi! I thought I sent a question about the diakon and carrot pickle but don’t see it here. Your picture shows 3 ball jars. Is that how many are needed to fit this entire recipe? Or do I need more than that?

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Kirsten says:

Sorry for all the questions. I see recipes where people add fish sauce. Is that also authentic? I haven’t added stars because I haven’t made the recipe yet. I need to know how many jars I need before I start.

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1. Huy says:
  
  Yeah for this amount (1lb total) 3 or 4 jars should do the trick. Fish sauce is added just before you eat only, not to prepare the pickles. Let me know how this works out for you Kirsten!
  
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Helen says:

Would I be able to get away with making with a grater for (non-vietnamese) people? ie I love it but could not do that with a knife.

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Sarah says:

I made your pickled carrots and daikon yesterday morning. They are the perfect level of acid and sweet! We put them on Banh Mi last night with home-made paté, cucumber, parilla leaves, mint leaves, and mung bean sprouts, on french baguette. I don’t know if that’s authentic but it was super delicious!

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1. Huy says:
  
  Heck yea glad you liked it Sarah! Thanks for trying it out, and sharing with us 🙂
  
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Rochelle says:

Easy and delicious, and brought back lots of wonderful memories from Vietnam!

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1. Huy Vu says:
  
  Wow thanks for sharing Rochelle 🙂
  
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Elizabeth says:

I’ve made this recipe several times with carrots, daikon, and even red onion. It couldn’t be easier and tastes great in salads and pitas and on sandwiches.

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1. Hungry Huy says:
  
  Glad to hear and thanks for the suggestion Elizabeth!
  
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STEPHANIE COULSHAW says:

Just a heads up that the sugar amount is hard coded into the recipe and won’t be adjusted if you change the amount you are making. I made a third of a batch as a test and used only 5 teaspoons of sugar – one third the amount written in my printout.

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1. Hungry Huy says:
  
  Ahh sorry about that! I just updated the recipe so it should be working properly now.
  
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Hamtroversy says:

Do you need to cool the brine liquid before pouring into the jars?

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1. Hungry Huy says:
  
  Hey hamtaro, cool it so its not boiling, but doesn’t need to be room temp before adding! I’ll update the recipe to clarify!
  
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Liz K says:

Hi Huy! Do you think I could use white turnip instead of daikon in a pinch? Thanks for this!

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1. Liz K says:
  
  And/or what about jicama? Thank you!
  
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  1. Huy @ Hungry Huy says:
    
    I haven’t tested it but would say some pickle is better than none! If the veg/root you’re using is super dense, you may want to cut it finer so it pickles faster and is easier to eat.
EK says:

Hey Huy! In a pinch, what are your thoughts on subbing daikon with white turnip, jicama or red radish? Thank you!

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1. Huy @ Hungry Huy says:
  
  First thoughts are red radish can be really bitter, so I’d shred it really fine, and probably use less of it. Worth experimenting though!
  
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  1. EK says:
    
    Awesome – sorry for the double post and thank you for these responses!! Very helpful re slicing thinner for denser items. I’ll probably use white turnip and potentially some jicama since we’re thinking red radish may be a bit much. Much appreciated!!
Platinumbev says:

The ratio of sugar to vinegar is perfect! We couldn’t wait we ate it all right away with our crepes. Yum!

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Lois Davies says:

Thank you for the great recipe!

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Nicole says:

After following the instructions for one batch, the brine turned out a little too weak for my taste. Had to drain some of the liquid and add more vinegar and dissolved sugar. Turned out great after this alteration! Thank you

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Matthew says:

You list water twice. 1/2 boiling water and 1 cup of water.

Which is it?

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1. Huy @ Hungry Huy says:
  
  Hi Matthew, I updated the recipe to clarify. We need both–the boiling water is a smaller amount just so it boils and dissolves the sugar faster.
  
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Senic says:

I’ve tried many recipes and this one is my favourite! I keep coming back to it over and over again. Thank you for posting. For more ‘restaurant style’ vibes, I add more sugar, lol, but it’s totally not necessary. TY from SF!

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Min C says:

I love your recipes! I find that concentrated vinegar sometimes helps get that really tangy taste if it feels like regular distilled vinegar isn’t sour enough, no matter how much you add. I’ve made this twice! I

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Ngan says:

This is a very good recipe. I keep a jar of the pickled daikon and carrots in the refrigerator almost all the time now to have on hand . Even picky eaters like it on banh mi. Thanks Huy.

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Mary says:

Admittedly I put these straight in the fridge instead of doing the leaving them out method- but they turned out beautifully! I made one big mason jar for personal use rather than the multiple smaller jars that would be good for gifting etc. We ate them the next day and continued eating for a month or so- and they were fantastic to the last piece! I loved having this in my fridge and tried adding them to random meals as well as the intended Vietnamese dishes. Really love a lot of your recipes- great balance of flavors that really match with my palate! Thanks so much!

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Stacey says:

Great recipe! Easy to follow. I’ve made this 5x and my family loves it. Keep up the good work!

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Renee says:

Love this! Making my second batch now and it’s difficult not to eat it right away, really need to let it sit for a few days. Thanks for the recipe- easy to follow and perfect.

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magnoliasouth says:

I am SO thankful that I have found you! We have an absolute favorite Vietnamese restaurant that we adore and quite frankly, the entire town also adores because it is always packed and busy. One of the dishes I order serve this as a side. I tried asking what the name of the white vegetable was and unfortunately we never really understood what it was but I secretly think that they didn’t want us to know so we’d come back for it. THIS is what I was looking for! I do recall, now that I have read this, that it was indeed a radish. This is my favorite “dish” of them all, though all their food is amazing.

Thank you so much for sharing this! I am going to make this after the holidays and sit back and savor it.

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Jess says:

Are these vegetables supposed to be smelly regardless of how long they sit out (3 days, 5 days, etc)?

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1. Huy @ Hungry Huy says:
  
  Yup they’re going to smell vinegary and probably get slightly more funky over time as it sits out.
  
  Reply

4.96 from 47 votes (32 ratings without comment)

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua)

Daikon to carrot ratio

Customizing this pickle recipe

Preparation tips

Salting for moisture removal (disgorging)

What to eat with đồ chua

How long do pickled carrots last?

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

Ingredients

Vinegar Solution

Equipment Used

Instructions

Vinegar Solution

Notes

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47 comments on “Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua)”

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Daikon to carrot ratio

Customizing this pickle recipe

Preparation tips

Salting for moisture removal (disgorging)

What to eat with đồ chua

How long do pickled carrots last?

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

Ingredients

Vinegar Solution

Equipment Used

Instructions

Vinegar Solution

Notes

Like this recipe? Subscribe to my newsletter!

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47 comments on “Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua)”

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