Fermenting & Pickling / Recipes

Vietnamese Daikon and Carrot Pickles (Đồ Chua)

Vietnamese daikon and carrot pickles

Quite literally, đồ chua means “sour stuff” — or Vietnamese pickles, in this case. It was a staple in my parents’ house while growing up, and eventually became a staple in my own grown-up house. It’s a very Vietnamese thing and reminds me of all the wonderful home cooking from my childhood. I can eat a whole jar of this sour stuff in one sitting.

What I discovered years ago was that in Vietnam, đồ chua is mostly made with daikon since it’s cheap and commonly grown. Carrots are added just for color. On the flip side, some restaurants in the US (especially those in small towns with less of an Asian population) tend to go a tad heavier on the carrots, which are easier to source.

I like a 50/50 mix of daikon and carrots, and I’ll even throw in non-traditionally colored carrots for fun. Essentially, daikon is a mild white radish — Korean varieties tend to be large and round, while Japanese varieties are long and cylindrical. I’ve seen Chinese varieties both ways at the Asian market, and you’ll be fine with whatever you find. This season I grew Miyashige daikon at home.

Homegrown daikon and carrots

This easy recipe will be familiar for many of you who’ve tried đồ chua before. It tastes quite similar to what you’ve had in a down-home Vietnamese restaurant, and that’s what I like most about it. You can’t beat simplicity.

Vietnamese Daikon and Carrot Pickles (Đồ Chua)

Makes 2 pints


1 cup rice vinegar (or distilled white vinegar)
1 cup water
1/4 cup sugar
1 pound mixed daikon and carrots
Kosher salt


In a small saucepan over medium-low heat, combine the vinegar, water, and sugar, and stir until the sugar is fully dissolved. Remove from heat and let the brine cool to room temperature.

Cut your daikon and carrots into matchsticks about 2 inches long.

Cut carrots into thin matchsticks

Combine the vegetables in a colander, and toss in a small handful of kosher salt. Mix in the salt using your hands. The salt will draw out moisture and odor (from the daikon) and you’ll see it all pooling on the bottom.

Liberally salt daikon and carrots to draw out moisture

Let the vegetables sit for at least 30 minutes for the salt do its thing. The strips of daikon and carrot will become soft and pliable by this time.

Carrot should be tender and pliable

Rinse them under running water to remove excess salt, then pack the vegetables into your jars.

Pour brine over daikon and carrots

Fill the jars with brine until the vegetables are fully submerged. Allow the jars to sit at room temperature to pickle for a few hours. They can be eaten the same day, but it’s best to refrigerate them over the next several days to develop that familiar sour flavor of đồ chua.

Though it’s traditionally used in Vietnamese dishes like bánh mì (baguette sandwiches), nước chấm (fish dipping sauce), chả gìo (spring rolls), gỏi cuốn (summer rolls), or my husband’s favorite — bún thịt heo nướng (vermicelli with grilled pork) — you can use đồ chua anywhere you’d use a pickled relish. Stuff it into a veggie wrap or even serve it with sushi!

Vietnamese daikon and carrot pickles in a bowl of vermicelli and grilled pork

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »


  • Sarah Tran
    April 16, 2021 at 12:27 pm

    Could this be made with a sugar alternative like monk fruit?

  • Heather
    October 12, 2015 at 1:46 pm

    Can these be canned in a water bath?

    • Linda Ly of Garden Betty
      October 15, 2015 at 5:35 pm

      Technically yes, but I don’t recommend it as the pickles will lose their crispness in a water bath (and traditionally, these are meant to be crisp). They’ll still be delicious, however.

  • Hang
    January 1, 2015 at 11:38 pm

    I love do chua in everything (but yeah, I’m with your hubby on loving it in a noodle bowl with yummy pork). Your do chua looks so pretty!

    • Linda Ly
      January 2, 2015 at 6:33 pm

      Thank you! Very easy to make, as you can see!

  • Maureen Hope Wall
    May 27, 2013 at 9:12 am

    Beware of white distilled vinegar it is a GMO product. If you substitute rice vinegar in the recipe use cider vinegar. No sense making a lovely home grown pickle and then pouring a GMO on it.

  • Rebecca Elliott
    May 19, 2013 at 6:18 pm

    I saw this photo on tastespotting and had to click over to your site. What pretty pictures! And this recipe sounds fantastic. Can’t wait to try it! Thanks!

    • Linda Ly
      May 20, 2013 at 5:01 pm


  • Gerlinde in Dallas
    May 18, 2013 at 10:49 am

    This is always my favourite garnish whenever I go out for Vietnamese food. I love the colours you have gotten from your rainbow carrots!

  • Cary Bradley
    May 15, 2013 at 7:18 am

    This sounds terrific! I met kimchi on our Hawaiian honeymoon 30 years ago, and have loved it so much since. As it is pricey storebought, I’ve taken to making it myself and LOVE it, so easy and delicious. I must try this one too. Thanks for posting and for sharing the daikon you grew this year. Your seed selections are very helpful to me. Thanks!

    • Linda Ly
      May 16, 2013 at 9:13 pm

      I love homemade kimchi as well! Store-bought just doesn’t compare. (My recipe for that will be posted next month.)


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