Yoribang
Side dishVietnameseFree to use

Do Chua (Pickled Carrot and Daikon)

Đồ chua

Crunchy sweet-sour pickles for banh mi, rice bowls, and noodle dishes. Ready in an hour.

Serves 8

Prep 15 min

Do Chua (Pickled Carrot and Daikon)
Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 1 lb carrots, cut in matchsticks
  • 1 lb daikon, cut in matchsticks
  • 1 tablespoon salt
  • 1 tablespoon sugar, for tossing
  • 1 cup warm water
  • 1/2 cup rice vinegar
  • 1/3 cup sugar

Steps

  1. Step 1. Toss the carrot and daikon with the salt and 1 tablespoon of sugar. Let sit 10 minutes, then squeeze and rinse.

  2. Step 2. Stir the water, vinegar, and 1/3 cup of sugar until dissolved.

  3. Step 3. Pack the vegetables into a jar and pour over the brine.

  4. Step 4. Let sit at least 1 hour. Keeps 3 weeks in the fridge.

Where this recipe comes from

Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.