Vietnamese Pickled Daikon & Carrots Recipe (Đồ Chua)

November 16, 2020Van
Blog post

Prep time: 10 minutes

Serves: 10

Vietnamese Pickled Daikon & Carrots are a combo of tangy, sweet and salty, they’re a key ingredient to making Banh Mi, you can also use these as a garnish for several other Vietnamese dishes.

To save time, you can buy a bag of pre-shredded carrots or use a mandolin that has a julienne attachment (purchase here) and I was able to julienne the whole daikon in a minute.
Vietnamese Pickled Daikon & Carrots Recipe (Đồ Chua)

Vietnamese Pickled Daikon & Carrots Recipe (Đồ Chua)

Vietnamese Pickled Daikon & Carrots Recipe (Đồ Chua)

These Pickled Daikon & Carrots are used in my  Chicken Banh Mi / Banh Mi Ga Roti Recipe
Vietnamese Chicken Banh Mi Recipe - Bánh Mì Gà Roti

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Print Recipe

Vietnamese Pickled Daikon & Carrots Recipe (Đồ Chua)

  • Prep time: 10 minutes
  • Serves: 10

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Ingredients

  • ½ Pound Daikon, julienned
  • ½ Pound Carrots, julienned
  • 1½ Cups Warm Water
  • ½ Cup White Vinegar
  • ¼ Cup + 2 Teaspoons Sugar, divided
  • 3 Teaspoons Coarse Kosher Salt, divided

Method

  • 1)

    Add the julienned Daikon an Carrots into a large bowl, sprinkle on 2 Teaspoons of Kosher Salt and 2 Teaspoons of Sugar, mix well with your hands and let them sit for about 15 minutes.  Rinse and drain all the water, place the daikon and carrots onto a kitchen towel, wrap them up and squeeze out as much liquid as you can.

  • 2)

    Dissolve ¼ Cup of Sugar and 1 Teaspoon of Kosher Salt in 1½ Cups Warm Water, add ½ Cup White Vinegar.  Place the daikon and carrots into a large glass bowl or jar and pour in the vinegar mixture.  Refrigerate for at least 2 hours before using, it will stay good in the refrigerator for up to 7 days. Enjoy! 

↓ Supplies to make this recipe ↓

 

 

 

 

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