Vietnamese Carrot & Daikon Pickles

📘 What Is Đồ Chua

Đồ Chua is a Vietnamese condiment that consists of carrot and daikon radish pickles. It is commonly used in bánh mì and cơm tấm (a broken rice dish).

🥣 How to Make It

These refrigerator pickles require just 5 ingredients and about 30 minutes to prepare. Here is what you will need:

• Carrots – I went with one large carrot here, but if you are using smaller ones, you might have to use two. You should have about the same weight of carrots as radishes.
• Daikon radish – Very commonly used in Asian cuisine, daikon radishes have a mild flavor, and a subtle sweetness and are not as piquant as red radishes. Pick radishes that are still firm.
• White vinegar – You can use regular white vinegar or white rice vinegar. Vinegar will bring that fresh and tangy flavor.
• Salt – Kosher salt or regular table salt. Salt will help remove moisture from the vegetables.
• Sugar – Granulated white sugar works best, but you can easily substitute it with agave syrup or a sweetener.

Preparing the vegetables

First, start by washing and peeling the carrot and daikon radish. Next, cut them into thin matchsticks, or grate them if you prefer thinner pickles. A box grater or food processor fitted with the grating disc work great for this step.

Transfer the carrot and daikon radish to a bowl and sprinkle with salt. Once done, stir and massage the vegetables with your hands to coat them with the salt.

Let the vegetables rest for about 30 minutes. This step will allow them to release some moisture and get a softer texture. You should be able to bend a piece of radish without it breaking.

Making the Brine

The brine consists of vinegar and water plus some sugar. You can easily adjust the ratio to your preference if you prefer more or less tangy pickles.

Transfer the grated carrots and daikon radishes to a clean jar and cover with the brine, making sure they are fully submerged.

Finally, place it in the refrigerator and wait for at least 24 hours before using. These Vietnamese pickles will keep for about 3 weeks in the refrigerator and will develop a more pungent flavor as they age!

🥪 Where to Use It

• Bánh mì: Carrot and daikon radish pickles are a must if you want to make bánh mì. I have used these pickles to make traditional vegan bánh mì as well as pulled mushroom bánh mì! It’s also delicious in regular sandwiches or burgers!
• Rice: These pickles make a great topping for steamed rice, bringing some crunch and a subtle sour flavor. It is also sometimes served on top of savory sticky rice called xôi mặn.
• Salads: Take your salads to the next level by including some pickles! It will add texture and a fresh flavor!