Do Chua (Vietnamese Carrot Daikon Pickle)
Crunchy and bright with a briny zip, these quick-pickled root vegetables are the perfect companion for any grilled grilled or roasted meat dish.
- Serves
Makes: 1 quart
- Cook
1 hour 45 minutes

A jar of the Vietnamese carrot daikon pickle known as do chua ("sour stuff") can add a welcome pop of color, crunch, and tang to a wide range of traditional dishes including banh mi, bun cha, and other grilled and roasted meats. Large white daikon radish is classic, but can be swapped out for more colorful varieties or even purple turnips. Don’t be alarmed if the pickles turn stinky as they age; simply open the jar and let it air out for 15 minutes before using.
Featured in: “Follow These Five Steps to the Best Banh Mi.”
Ingredients
- ¾ lb. fresh daikon, peeled and cut into thin matchsticks (3¼ cups)
- 3 medium carrots, peeled and cut into thin matchsticks (1½ cups)
- 1 tsp. fine sea salt
- ½ cup plus 2 tsp. sugar, divided
- 1¼ cups distilled white vinegar