This recipe for Do Chua (Vietnamese Pickled Daikon & Carrot) is a tangy and sweet quick pickle and consists of a few ingredients. Keep it in the fridge and serve on Banh Mi Sandwiches, or as an accompaniment to vermicelli bowls.
One of my favourite condiments is pickled veggies.
Whether it be kimchi, or preserved veggies that my grandma would make -- it's a fast and easy way to get some vegetable intake.
I love having pickled vegetables on hand in the fridge for those times when you don't have time to make fresh veggies, or when it's winter and vegetables may be harder to find.
What is do chua?
Do chua is pickled daikon and carrot and is a staple in Vietnamese cuisine.
It's served in bun vermicelli bowls, as well as banh mi sandwiches.
They are a quick-pickle and can be eaten the same day, but I prefer to let them sit in the fridge for a week to help the flavour develop.
Daikon and carrot the main vegetables found in do chua.
One tool I use to help cut the pickles into long thin strips a "julienne peeler."
It is a peeler with "teeth" and cuts the daikon and carrot into julienned strips quickly.
If you don't have a julienne peeler, you can certainly use a sharp knife and cut the carrot and daikon into thin strips.
- daikon: is a white radish that is commonly found in Asian cuisine. You can find daikon in Asian supermarkets. It is mild in flavour.
- carrot: flavours the do chua with a little natural sweetness and adds colour
- vinegar: the acid for brining the pickles; adds a tangy flavour.
- coarse/pickling salt: this helps draw out excess moisture from the daikon for a crisp vegetable after pickling.
- granulated sugar: adds sweetness to the pickles; you can decrease the amount of sugar if you don't like the pickles too sweet.
- water: for dissolving the sugar and creating the brining liquid.
Feel free to adjust the sugar and vinegar to your taste.
I tend to like my do chua on the sweeter side.
How to make it
Aside from preparing the daikon and carrot, it's a pretty simple process:
Add the julienned daikon and carrot into a colander.
Sprinkle coarse salt over the vegetables.
Gently massage the salt into the veggies. Leave it to sit for about 5 minutes.
Next, gently press the vegetables to release additional liquid.
Place the daikon and carrot into a clean, sterile jar.
Heat the vinegar-sugar solution in small saucepan. Bring it to a boil.
Pour it over the daikon and carrot in the jar, ensuring all the veggies are covered with the vinegar solution.
Place a non-reactive lid on the jar and store in the fridge.
Can I make a larger batch?
Yes, you can easily double the recipe to make a larger batch of pickles.
Can I store the pickles at room temperature?
No, as these pickles have not been through the canning process, keep the do chua in the refrigerator at all times.
Can I reduce the amount of sugar?
Yes, you can adjust the sugar to your liking.
How to store
Do chua is ready to eat after 30 minutes, but it will taste better after 1 week.
You can easily store the do chua in a sealed glass jar in the fridge for up to 1 month.
Do not freeze the pickle.
How to serve
Enjoy do chua on a Cold Cut Banh Mi Sandwich, bun vermicelli bowl, or with rice and meat.
Other recipes you may like
Be sure to check out these other recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Do Chua (Pickled Daikon & Carrot)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 medium carrots julliened, or cut into thin matchsticks
- 1 medium daikon julliened, or cut into thin matchsticks
- 1 teaspoon coarse pickling salt
- ½ C granulated sugar
- 1 C water
- ½ C white vinegar
- Clean and sterilize a large (3 C) glass mason jar.
- Place the carrots and daikon into a colander with 1 teaspoon of coarse pickling salt (if you don't have that, use kosher salt). Gently massage the salt into vegetables for about 1 minute. Set aside for 5 minutes.
- The vegetables will have produced some liquid. Gently press the vegetables against the colander to remove the excess moisture.
- Use clean chopsticks to place the carrots and daikon into the sterilized jar.
- In a small saucepan, add ½ C granulated sugar, 1 C of water, and ½ C white vinegar. Heat over medium heat until the mixture comes to a rolling boil. Give it a whisk to dissolve all the sugar.
- Carefully pour the hot liquid into the jar with the carrot and daikon. Ensure that the vegetables are submerged in the vinegar-sugar solution.
- Cover the jar with a piece of parchment paper (to avoid any reaction with the vinegar to the metal from the lid) and tightly seal with the lid.
- Store in the refrigerator. Do Chua is ready to eat after 30 minutes, but will taste better after storage for a week.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.