Easy Vietnamese Pickled Carrots & Daikon | Đồ Chua

Have you had Vietnamese Pickled Carrots & Daikon before?

If you have had Vietnamese food, it is likely you have had this sweet yet savory and tangy crispy Vietnamese Pickled Carrots & Daikon. It is used often in our home so I always have a large jar on hand, and it is also very easy to make as well!

Vietnamese Pickled Carrots & Daikon also known as "Đồ Chua"and is great with almost everything!

Vietnamese Pickled Carrots & Daikon goes hand in hand with countless Vietnamese dishes. Đồ Chua adds the perfect crunch to bánh mì (Vietnamese Sandwiches), and the perfect pop of freshness to bánh xèo (Vietnamese savory crepes) and chả gìo (egg rolls). You will also find shreds of this pickle floating on top of nước chấm (Vietnamese dipping sauce) and served alongside bún thịt nướng (grilled pork with noodles).

How do I cut the veggies for Vietnamese Pickled Carrots & Daikon?

There are 3 methods that I use to cut the veggies for the pickle. You can cut your carrots and daikon into flat sheets and stack them to cut into matchstick sized pieces. A faster method would be to use a Julienne Peeler or Mandoline Slicer. I have cut my hands both using the Julienne peeler, and Mandoline slicer so please use extra caution when using these items. Overall these tools will save time and the outcome is thinner shreds ⅛" sizing which absorbs the flavors faster. I have a similar peeler linked (here) and my Mandoline slicer linked (here). Another affordable option for a Mandoline is (this one)

Do I HAVE to soak the Carrots and Daikon in salt?

Soaking the shredded veggies in salt is optional to remove the extra moisture, smells from the daikon, and extract some color that adds murkiness to the pickle brine. This is totally optional since it does not affect the taste of the pickle, but it is more for aesthetic purposes.

If you LOVE this recipe! You might want to check THESE RECIPES out as well too!

• Vietnamese Pork Skewers
• Vietnamese Dipping Sauce
• Vietnamese Chicken Skewers

Equipment

• Julienne Peeler or Mandoline or
• Knife

Ingredients

• 2 Carrots 2.5 cups shredded & packed
• 1 Daikon (Medium) 2.5 cups shredded & packed
• 5 tbsp Sugar **Add more for sweeter taste**
• ½ cup Hot Water
• ¾ cup Water (To Top off Jar)
• 1 cup White Vinegar
• 1 tbsp Kosher Salt (For Soaking)
• 2 tsp Salt (For Pickling)

Instructions

• ** This recipe is for a 32 oz Jar, you can adjust the servings size if using a smaller jar using the +/- Serving size feature**
• 1. Add sugar and hot water in to a 32 oz jar and mix well. Set aside to cool.
• 2. Wash and peel your daikon and carrots. Cut with a knife into matchsticks size, or use a Julienne Peeler or Mandoline Slicer. I usually use my Mandoline Slicer on the ⅛" setting.
• 3. **Optional Step to release extra moisture, color and odor** In a large bowl, mix together daikon, carrot and Kosher salt. Let it sit for 30 minutes to 1 hour. Drain and rinse and squeeze out extra moisture.

• 4. Add Vinegar to your pickling jar and mix together.
• 5. Add the shredded daikon carrots into the jar. If you have pre soaked the veggies, add in only 2 tsp kosher salt. If you have not presoaked, add in 1.5 tablespoon kosher salt to the veggies.
• 6. Once the jar has been filled with the shredded daikon and carrots, top off with about ¾ cup room temperature or cold water. Cover with a lid and store in the refrigerator for up to 2 months or until the color of the carrots turn dull.
• Note: The thinner the veggie shreds, the faster they will pickle. The flavor is absorbed quickly into the ⅛" shreds, and can be eaten immediately but more flavorful in an hour. The thicker shreds are best enjoyed after marinating overnight.

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