Đồ Chua (Pickled Carrot and Daikon)

Name: Đồ Chua (Pickled Carrot and Daikon)
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 300 g Daikon radish, peeled and cut into 5 mm matchsticks; 300 g Carrot, peeled and cut into 5 mm matchsticks; 1 tsp salt, for drawing out water; 2 tbsp sugar, for drawing out water; 250 ml warm water; 125 ml rice vinegar or white vinegar; 100 g Sugar; 1 tsp Salt

Crunchy sweet-sour carrot and daikon pickles: the bright bite in every bánh mì, bún bowl and broken rice plate.

Vietnamese · Sides & salads · prep 20 min · cook 0 min · waiting 1 h · serves 8 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

300 g Daikon radish, peeled and cut into 5 mm matchsticks
300 g Carrot, peeled and cut into 5 mm matchsticks
1 tsp salt, for drawing out water
2 tbsp sugar, for drawing out water
250 ml warm water
125 ml rice vinegar or white vinegar
100 g Sugar
1 tsp Salt

Method

Put the carrot and daikon in a bowl with the 1 tsp salt and 2 tbsp sugar and massage for a minute. Leave for 10 min, until the vegetables have softened enough to bend a matchstick without it snapping.
Rinse the vegetables well under cold water and squeeze out as much liquid as you can.
Stir the brine ingredients together until the sugar and salt dissolve completely.
Pack the vegetables into a clean jar (about 1 litre) and pour over the brine to cover. Seal and leave at room temperature for at least 1 hour, then refrigerate. They are best after a day.

Tips

Daikon smells strong once pickled; that’s normal, and it fades when the jar has been open for a moment.
Keeps for about 3–4 weeks in the fridge; always use a clean fork to take some out.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Wok and Kin RecipeTin Eats

Open Đồ Chua (Pickled Carrot and Daikon) in Nouns Cooking