Vietnamese Pickled Carrots and Daikon
This Vietnamese pickled carrots and daikon recipe is beginner friendly and requires no cooking at all. These pickled veggies pair well with most Asian themed lunches or dinners by adding a refreshing sweet and sour brightness! We had this on the side with our Vietnamese lemongrass pork chops and also put them into our homemade bánh mì sandwiches. They are also great alone or on top of hot dogs!
Check out this fun video to see how simple this recipe is!
Vietnamese pickled carrots and daikon are also known as đồ chua, which literally translates to "pickled stuff." Traditionally, they are served on bánh mì, in Vietnamese fish dipping sauce (nước chấm), spring rolls, and on the side of various Vietnamese dishes. However, they could go also well with anything that is typically served with sauerkraut or coleslaw (i.e. barbecue pork, sausages...etc.).
Daikon to Carrot Ratio
In Vietnam, đồ chua is mostly made with daikon because they're cheap and commonly grown. In North America, carrots are cheap so its often used here. Restaurants also like to use carrots because of the bright orange colour they can add to the dish. From what we've seen, a 50/50 percent ratio of daikon to carrot is the most popular method to prepare đồ chua.
Customisation
This recipe can be easily customised to your flavour preferences by changing the vinegar and sugar solution. Add more vinegar and less sugar if you like it more acidic. Add more sugar and less vinegar if you like it sweeter! Adding more sugar can also help your Vietnamese pickled carrots and daikon last longer.
- Large bowl that comes with lid or clean jars. (To store your pickled carrots and daikon. We just used a metal bowl that came with a lid.)
- 1 small daikon (Adjust amount to your liking!)
- 4 large carrots (ddjust amount to your liking!)
- 1 tsp salt
- 1 tbsp anulated white sugar
- 4 cup water
- 1 cup rice vinegar
- 1 cup white vinegar
- 2 cup granulated white sugar
Julienne (cut into thin, even strips) the carrots and daikon and place into a large bowl.
Watch this short tutorial on how to julienne your vegetables! https://www.youtube.com/watch?v=BHueU42hVe4
Sprinkle a teaspoon of salt and a tablespoon of sugar into your bowl of carrots and daikon. Massage gently by tossing the vegetables around with your hands. Continue to mix for 3 minutes.
Wait 5 minutes for the water to seep out of the vegetables. They are ready once you can bend them without breaking.
Pour the vegetables into a colander and rinse with cold water. Gently squeeze the vegetables of any remaining water. Drain them well.
Add the vegetables back to their large bowl.
In a second medium sized bowl or measuring jar, add the water, vinegar, and sugar. Mix thoroughly until the sugar dissolves. This is your vinegar mixture.
If your vegetable bowl comes with a lid, add the vinegar mixture directly into the bowl and give them a quick mix. Put the lid on.
If you are using jars, pack your vegetables into them and then fill with your vinegar mixture. Seal them.
Store in the fridge for 1 day before eating so that the flavour can develop. They should keep for 3 weeks or until they lose their crunch.
Rest time is the time for pickling. The pickled carrots and daikon will taste best at least one day after they've been in the fridge.