Do Chua – Vietnamese Pickled Carrots & Daikon! Whether you’re topping a banh mi or spicing up a bun salad, these pickled veggies are sure to become a staple in your kitchen.
Do Chua, pronounced “doo choo-ah,” is a traditional Vietnamese pickle made from a medley of vegetables like carrots, daikon radish, and sometimes cucumber. These veggies are thinly sliced and soaked in a simple yet delicious brine made of vinegar, sugar, and salt. The result? A refreshing, slightly sweet, and sour condiment that can elevate any meal.
Originally, Do Chua was developed to preserve fresh vegetables while also enhancing their flavor. Today, it’s an essential part of Vietnamese cuisine, indispensable in so many classic dishes, adding an unparalleled taste experience.
The magic of Vietnamese pickled daikon and carrots lies in its ability to balance flavors. The vinegar provides that sharp tang, the sugar adds a touch of sweetness, and the salt brings everything together. The vegetables retain their crispiness, offering a satisfying crunch with every bite. It’s the perfect sidekick to rich and savory dishes, cutting through the heaviness and adding a refreshing zing. Trust me, once you try it, you’ll wonder how you ever lived without it!
Serving Suggestions
Do Chua is incredibly versatile and can be enjoyed in various ways. Here are some of my favorite uses:
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- Vietnamese Sandwiches: A classic! The tangy pickles are essential in balancing the flavors of a Homemade Banh Mi Sandwich! It’s also delicious in Banh Mi Burgers.
- Salads: Mix it into salads for a crunchy and tangy twist. They are an essential part of Vietnamese Bun Cha Gio.
- Rice & Noodles: Add a spoonful of Do Chua to your rice bowl, fried rice, or stir-fry noodles for an instant flavor boost.
- Summer Rolls: Pair it with fresh herbs and tofu in a summer roll for an added layer of flavor.
Ingredients
See recipe card for quantities.
- White Radish (Daikon): This is the main ingredient along with the carrots. It has a mild, slightly sweet flavor and remains nice and crunchy even after pickling. If you can’t find daikon radish, substitute with turnips or radishes.
- Carrot: Adds natural sweetness, a great crunch, and a lovely orange color to the pickled vegetables.
- Vinegar: Provides the typical sour note. The original recipe uses rice vinegar, but since it’s quite expensive, I use white balsamic vinegar or white vinegar. Apple cider vinegar also works, but it slightly discolors the radish.
- Water: To dilute the vinegar and dissolve the sugar.
- Salt: Draws out excess water from the vegetables, makes them a bit softer, and enhances the flavor.
- Sugar: Adds the necessary sweetness and balances the acidity of the vinegar. You can use white sugar or cane sugar, and it also works with a sugar alternative like erythritol.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Prep the Vegetables: Cut the carrot and daikon into matchsticks (you can also use a mandoline or julienne peeler). Place them in a bowl with salt and massage briefly by hand. Let it sit for 10 minutes, then rinse under cold water and drain well.
- Make the Brine: In a bowl, dissolve the sugar in hot water and stir in the vinegar.
- Combine and Pickle: Place the vegetables in a clean 16 oz jar and pour the brine over them, making sure they are fully submerged.
- Refrigerate: Seal the jar and refrigerate for at least 12 hours. The flavors will develop more as it sits, so it’s worth the wait! → If in a hurry, it’s ok to use them after 2 hours.
Storage Instructions
Do Chua can be stored in the refrigerator for up to 4 weeks. Make sure the vegetables are always completely covered with the vinegar solution to maintain freshness and prevent bacterial growth. Always use clean utensils when taking Do Chua out of the jar to avoid contamination.
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📖 Recipe
Do Chua – Vietnamese Pickled Carrots and Daikon
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Ingredients
- 1 large carrot 5 oz
- ½ daikon radish 5 oz
- 1 tsp salt
- ⅝ cup white balsamic vinegar or rice vinegar
- ¾ cup boiling water
- 3 tbsp sugar
Instructions
- Cut the carrot and daikon into matchsticks. Place them in a bowl with salt and massage briefly by hand. Let it sit for 10 minutes, then rinse under cold water and drain well.
- In a bowl, dissolve the sugar in hot water, then stir in the vinegar.
- Place the vegetables in a clean mason jar (16oz) and pour the brine over them, making sure they are fully submerged.
- Seal the jar and refrigerate for at least 12 hours. The flavors will develop more as it sits, so it’s worth the wait! → If in a hurry, it's ok to use them after 2 hours.
Notes
- Daikon Radish: If you can’t find daikon radish, substitute with turnips or radishes.
- Store: Do Chua can be stored in the fridge for up to 4 weeks.
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