Vietnamese Do Chua (Pickled Carrot and Daikon)

Name: Vietnamese Do Chua (Pickled Carrot and Daikon)
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 8 oz (225 g) carrots, peeled and cut into 2½-inch (6 cm) long matchsticks about ⅛ inch (3 mm) thick; 12 oz (340 g) daikon radish, peeled and cut into 2½-inch (6 cm) long matchsticks about ⅛ inch (3 mm) thick; 2 tsp (10 g) kosher salt, Diamond Crystal; use half if using fine table salt; 1 tbsp (13 g) granulated sugar; 1 cup (240 ml) water, warm; 1 cup (240 ml) unseasoned rice vinegar; ⅓ cup (65 g) granulated sugar; 1 tsp (5 g) kosher salt, Diamond Crystal; use half if using fine table salt; 1 whole Thai bird chile, sliced in half lengthwise (optional)

From the MyKitchenBank Kitchen

Crunchy, sweet-tart matchstick carrot and daikon pickled in a simple rice vinegar brine. Ready in about an hour, it's the classic topping for banh mi, rice bowls, and grilled meats.

Prep: 20 min
Cook: 2 min
Wait: 1 hr 13 min
Total: 1 hr 35 min
Makes: About 1 quart (1 liter) pickles, 8 servings as a topping

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Steps

Before you start

Wash a 1-quart (1 L) glass jar and lid in hot soapy water and rinse well.
Plan on at least 1 hour of pickling time; the flavor is best after 24 hours in the fridge.
Use a sharp knife or julienne peeler so the matchsticks are an even size and pickle evenly.
Daikon smells sulfurous when cut. This is normal and fades after pickling.

1
Cut the vegetables
- Peel the carrots and daikon.
- Cut each into 2½-inch (6 cm) lengths, then slice into planks about ⅛ inch (3 mm) thick, and cut the planks into matchsticks of the same thickness.
- Place both in a large bowl.
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Ready when: Matchsticks are roughly uniform in size.
Tip: Even thickness means even pickling; thick pieces stay bland in the center.
2
Salt and sugar cure
- Sprinkle 2 tsp (10 g) kosher salt and 1 tbsp (13 g) sugar over the vegetables.
- Toss and massage firmly with your hands for about 3 minutes.
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Ready when: Vegetables release liquid and bend without snapping when you flex a piece.
3
Rinse and drain
- Transfer the vegetables to a colander and rinse under cold running water for about 30 seconds to remove surface salt.
- Drain well, then squeeze gently in handfuls to remove excess water.
- Pat dry with a towel.
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Ready when: Vegetables are damp but not dripping.
Tip: Squeeze gently; crushing them makes the pickles limp.
4
Make the brine
- In a small saucepan combine 1 cup (240 ml) warm water, 1 cup (240 ml) rice vinegar, ⅓ cup (65 g) sugar, and 1 tsp (5 g) kosher salt.
- Heat over medium heat, stirring, for 1 to 2 minutes just until the sugar and salt fully dissolve.
- Do not boil.
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Ready when: Liquid is clear with no visible grains at the bottom of the pan.
5
Cool the brine
- Remove the pan from the heat and let the brine cool to room temperature, about 15 minutes.
- Hot brine would soften the vegetables.
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Ready when: Brine feels neutral or cool to the touch.
Tip: Set the pan in a bowl of cold water to speed this up.
6
Pack the jar
- Pack the carrot and daikon tightly into a clean 1-quart (1 L) jar, tucking in the chile halves, if using, among them.
- Leave about ½ inch (1 cm) of headspace.
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Ready when: Jar is full and the vegetables are snug but not crushed.
7
Add brine and pickle
- Pour the cooled brine over the vegetables until completely submerged, tapping the jar on the counter to release air bubbles.
- Top up with a splash of water if needed.
- Seal and let sit at room temperature for 1 hour.
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Ready when: Vegetables look slightly translucent and taste tangy-sweet with a crunch.
Tip: Remaining time in the hour overlaps with brine cooling; for the best flavor, chill overnight.
8
Chill and serve
- Refrigerate the sealed jar.
- The pickles are good after 1 hour and best after 24 hours.
- Lift out with clean tongs, drain briefly, and serve on banh mi, noodle bowls, or grilled meat.
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Ready when: Pickles are cold, crisp, and balanced between sweet and sour.
Tip: Use clean utensils each time to extend shelf life.

Good to know

Tips

Salting and squeezing the vegetables is what keeps them crunchy instead of watery.
Keep the vegetables fully submerged; any exposed pieces will discolor and spoil faster.
Use a non-reactive container such as glass; avoid metal lids that touch the brine, or line them with parchment.
Reuse leftover brine once within a week by adding fresh vegetables, though the flavor will be milder.

Make ahead

"Make up to 1 week ahead. Flavor deepens over the first 2 to 3 days in the fridge."

Storage & reheating

"Room temperature: up to 2 hours while serving. Refrigerator: keep submerged in brine in a sealed jar up to 3 weeks; crunch is best in the first 2 weeks. Freezer: not recommended because the texture turns soft. No reheating needed; serve cold."

Substitutions

unseasoned rice vinegar → distilled white vinegar. Sharper; increase sugar to ½ cup (100 g) total in the brine and use the same volume.
daikon radish → kohlrabi or jicama. Peel and cut the same way; jicama is sweeter and extra crunchy.
Thai bird chile → 1 thin slice of fresh jalapeño or a pinch of red pepper flakes. Adds mild heat.
granulated sugar → honey or light agave. Use the same amount in volume; the flavor will be slightly different.