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  • Jeeca Jeeca
  • - April 10, 2021
  • - 3:51 am

Vietnamese Pickled Vegetables (Đồ Chua)

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I love pickled vegetables and these Vietnamese Pickled Daikon Radish and Carrots is one of those staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes—from Bun cha bowls, Banh Mi, and so much more.

I personally enjoy a 50-50 ratio of carrots and radish for these pickled vegetables but in Vietnam, there are usually way more radish than carrots.

You can adjust the ratio of carrot and radish according to your preference or on the available of ingredients.

PREPARING THE VEGETABLES

You can use a mandolin slicer or slice them diagonally into thin 1/4-inch thick pieces.

Do same for the radish.

From there, I simply sliced them into matchstick-sized pieces.

The sliced radish and carrot.

PICKLING LIQUID

  • Boiling hot water
  • Cane sugar, or to taste
  • Distilled vinegar

I prepared the pickling liquid by diluting the sugar in boiling hot water before adding the vinegar.

Leave the liquid to completely cool before mixing it with the veggies.

Meanwhile, mix the salt and veggies then leave it to sit.

The excess liquid will start to seep out of the veggies so make sure you use a container with a catch basin.

After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.

Drain the vegetables from the water before adding to the jar with the pickling liquid.

Carefully squeeze to remove the excess liquid.

Place the radish and carrot in the jar.

Pour the liquid into the jar to completely submerge the veggies.

If the veggies aren’t submerged, feel free to add 2-3 tbsp more water to completely submerge.

Seal the bottle well then give the bottle a good shake (if you added more water)

You can leave this jar or pickles in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.

Enjoy these pickled veggies with your favourite barbecue and other dishes!

I also recommend using these for:

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”eyfvoze01l3ihjvn1xgh” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1616992223/gklogfs3cjyxnposmja6.jpg” title=”Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls)” volume=”70″]
  • Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls)
  • Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)

These really add a delicious crunch and acidity. Find the recipe below!

If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!

Vietnamese Pickled Daikon Radish and Carrots (Đồ Chua)

5 from 4 votes
This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes—from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Soak Time 30 mins
Total Time 45 mins
Course Appetizer, Condiments, Side Dish
Cuisine Asian, Vietnamese
Servings 1 large jar
Calories 438 kcal

Ingredients
  

Veggies

  • 250 g daikon radish peeled and sliced into matchsticks
  • 250 g carrot peeled and sliced into matchsticks
  • 1 heaping tbsp salt

Pickling Liquid

  • 1 cup boiling hot water
  • 6 tbsp cane sugar or to taste
  • 4 tbsp vinegar

Additional Liquid

  • 2-3 tbsp water extra if needed

Instructions
 

Veggies

  • In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
  • Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.

Pickling Liquid

  • Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.

Pickling the Veggies

  • After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
  • Drain the veggies from the water and carefully squeeze to remove the excess liquid.
  • Transfer the veggies into the jar. Carefully compress into the jar.
  • Pour the liquid into the jar to completely submerge the veggies. If the veggies aren’t submerged, feel free to add 2-3 tbsp more water to completely submerge.
  • Seal the bottle well then give the bottle a good shake (if you added more water)

Storage

  • You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.

WATCH Video

NUTRITIONAL INFO

Serving: 1jar | Calories: 438kcal | Carbohydrates: 106g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 1370mg | Fiber: 11g | Sugar: 90g | Vitamin A: 41765IU | Vitamin C: 70mg | Calcium: 155mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 6 Comments

  1. Susan 24 May 2021 Reply

    5 stars
    Sooo good!! I’ve been missing pickles that I would get from restaurants because I haven’t been able to go to them due to the pandemic. I’ve always been too nervous to try and make my own, but I followed your recipe and it is exactly what I was craving. Thank you so much, I’m looking forward to getting your cookbook when it’s released. 🙂

    1. Jeeca 25 May 2021 Reply

      Thank you Susan!!

  2. Jane 25 Jan 2022 Reply

    how long can it keep in the fridge before going bad?

    1. Jeeca 26 Jan 2022 Reply

      Weeks, or even months! Longest I kept mine was around 2 months. Just be sure to use clean utensils every time you get some of the veg from the jar 🙂

  3. Kari Tabag 10 Aug 2022 Reply

    Hi! Can I use coconut sugar or maple syrup instead of cane sugar? Salamat!

    1. Jeeca 10 Aug 2022 Reply

      I’d recommend coco sugar over maple syrup but do note that it’ll give the pickling liquid a brown colour and will also give it a coconut-y taste. But if you don’t mind, this shouldn’t be a problem ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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