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Đồ Chua in a bowl near a jar of Đồ Chua.
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5 from 1 vote

Đồ Chua (Vietnamese Pickled Carrots and Daikon)

Đồ Chua is the Vietnamese Pickled Carrot and Daikon perfect for complimenting dishes like salads or meat. You'll love having it in your fridge!
Prep Time30 mins
Cook Time3 mins
Refrigeration Time1 d
Total Time1 d 33 mins
Course: Appetizer, Side Dish
Cuisine: Asian, Vietnamese
Servings: 12
Calories: 20kcal
Author: Jeannette


  • mandoline or cutting utensil
  • jar or containers for storing the Đồ Chua


  • 400 g / 0.88 lb carrot
  • 400 g / 0.88 lb daikon
  • 450 mL / 2 US cup hot water
  • 1 1/8 tbsp salt (1 tbsp for soaking and 1/8 tbsp for seasoning the brining liquid)
  • 1/2 US cup sugar (or to preference)
  • 1/2 US cup white vinegar (or to preference)


  • Peel, then julienne the carrots and daikon. Ours are roughly 5mm (0.2") thick, but you can make the pieces as thick or thin as you like.
  • Mix 1 tbsp salt into the cut vegetables and let it sit for 20 minutes, then rinse in cold water and drain until dry.
  • While the ingredients are drying, mix together the hot water, sugar, 1/8 tbsp salt and vinegar. Stir until all the crystals have dissolved and let it cool to room temperature.
  • Put the dried vegetables in a jar (or container), then pour the brining liquid in, making sure to submerge everything. This will ensure that no piece is left unpickled.
  • Seal tightly and refrigerate for at least 24 hours.
  • When serving, take out just the vegetables and enjoy it as it with your favorite savory dishes!


  • Taste the brine first. Before pouring it into the container, make sure to give it a taste. Adjust it to preference, while keeping in mind that the flavors will be slightly concentrated in the carrots and daikon as it gets absorbed.
  • Dry the vegetables as much as possible. We use a salad spinner along with paper towels to drain as much water out as we can, which will help them to stay crunchier for longer.
  • Make sure the jar size is just right. By doing so, you won't need to make as much brine because there won't be too much excess space to fill up.
  • We use a mandoline to cut our vegetables, but if you don't have one then use a knife to cut to a thickness you prefer. Otherwise, some food processors also have the julienning option.
  • The taste is entirely up to personal preference. If you prefer it sweeter, add more sugar. For people who like the sharp tang, use more vinegar.
  • You can mix things up by adding other vegetables or aromatics. Popular examples include cauliflower, red shallots, garlic, chili, peppers and cucumber.


Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 686mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5569IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg