Pickled carrots and daikon are a perfect example of what makes Vietnamese food so memorable-simple, fresh, and full of contrast. This simple side dish could elevate everything from banh mi to rice bowls.
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Vietnamese Pickled Carrots and Daikon Recipe
Pickled Carrots and Daikon, known as Đồ Chua, are a staple condiment in Vietnamese cuisine. It provides a sweet, tangy, and crunchy contrast to many dishes. They are commonly used in banh mi sandwiches, grilled pork rice plates, vermicelli noodle bowls, and fried spring rolls.
These pickles have a bright, tangy-sweet flavor and crunchy texture. They complement fatty or salty foods, making dishes more harmonious and enjoyable. Besides Vietnamese foods, you can pair these pickles with grilled or roasted meats like pork, chicken, beef, or lamb.
They also work great with tacos, wraps, sandwiches, and burgers. The pickled vegetables balance fried foods like chicken or tempura. They work great in salads, grain bowls, or charcuterie boards, cutting through creamy dressings or rich cheeses.
Here’s how to make the Vietnamese pickled carrots and daikon
Vietnamese Pickled Carrots and Daikon
Nutrition
Ingredients
- 5 medium daikon radishes peeled
- 2 medium carrots peeled
- 1 tablespoon salt for salting vegetables
- 1 tablespoon salt for pickling liquid
- 2 cups granulated sugar
- 4 cups distilled white vinegar
- Water for rinsing
Instructions
- In a medium saucepan, combine 2 cups sugar, 1 tablespoon salt, and 4 cups white vinegar
- Heat over medium, stirring until the sugar and salt fully dissolve. Bring just to a boil, then remove from heat and let cool to room temperature.
- Peel the daikon and carrots. Rinse well and pat dry.
- Slice into thin matchsticks or julienne strips.
- Place the sliced daikon and carrots in a large bowl. Add 1 tablespoon of salt and toss to coat evenly.
- Let sit for 20 minutes to draw out moisture and soften the texture.
- Rinse the vegetables 2–3 times with cold water to remove excess salt. Drain thoroughly. For faster drying, gently squeeze using a clean kitchen towel or cheesecloth.
- Transfer the dried daikon and carrot to a clean glass jar or food-safe container. Pour the cooled vinegar mixture over the vegetables until fully submerged.
- Cover and let sit at room temperature for 3–4 hours, or refrigerate for up to 1 week for deeper flavor.
Notes
- These pickles are great with banh mi sandwiches, grilled meats, or as a refreshing side dish.
- Keep in the fridge for up to 2–3 weeks in an airtight container.
- Taste improves after 24 hours of refrigeration.
Variations
Here are some variations you can make based on the original sweet and sour pickled carrots and daikon:
- Spicy Version adds 1–2 sliced Thai chili peppers or red pepper flakes to the jar for a kick of heat.
- Lemon-Ginger Twist adds a few thin lemon slices and julienned fresh ginger for a zesty, refreshing twist.
- Garlic Infusion includes 2–3 smashed garlic cloves for an aromatic, savory depth.
- Apple Cider Version replaces white vinegar with apple cider vinegar for a fruitier, milder acidity.
- Herb Addition includes sprigs of fresh dill, cilantro, or Vietnamese coriander for herbaceous notes.
- Mixed Veggie Version adds sliced cucumber, red onions, or bell peppers to make a colorful mixed pickle jar.