Vietnamese Pickled Carrots & Daikon: Đồ Chua

A must-have pickled condiment for Vietnamese dishes like bánh mì, fresh rolls, and vermicelli bowls.

Directions

Step 1
Peel the carrots and daikon, then slice them into thin matchsticks.

Step 2
Toss the julienned vegetables with a bit of salt. Massage gently until they begin to soften and release water. Let them sit for a bit.

Step 3
Rinse the salted vegetables under cold water to remove excess salt, then drain well. Give them a light squeeze to remove any leftover moisture.

Step 4
In a bowl, combine vinegar, water, sugar, and a little salt. Stir until everything is dissolved.

Step 5
Place the vegetables in a clean jar or container. Pour the brine over until everything is submerged.

Step 6
Seal the jar and place it in the fridge. They're good after a few hours, but even better after a day or two. They’ll keep well for a few weeks.

Why You’ll Love It

Bright, crunchy, and tangy — these pickles instantly cut through rich meats and bring balance to every bite.