I keep a jar of Do Chua in the fridge because the simple technique and sweet-sour balance behind this Vietnamese staple reveal little tricks I use to finish bánh mì, bun cha, and more.

Jump to Recipe

I keep a jar of Do Chua in the fridge like some people hoard hot sauce. Using a crisp daikon radish and bright rice vinegar, this Vietnamese Pickled Vegetables Recipe does this funny thing where it makes ordinary meals suddenly taste more alive.

The colors catch your eye, the crunch makes you chew slower, and you start wondering what other combos might work. I never meant to become the person who always has pickles ready but here we are.

If you like unexpected pops of flavor, this will make you rethink plain sandwiches and bowls, trust me you wont go back.

Ingredients

Print Recipe (No Advertisments)

Daikon radish: crisp, low calorie, high in fiber, mild peppery flavor, adds crunchy contrast.
Carrots: sweet and crunchy, full of beta carotene for eyes, more natural sugar than radish.
Rice vinegar: gives tangy sour punch, low calorie, brightens flavors, balances the sweet brine.
Sugar: adds sweetness and body, feeds mild fermentation, use less if you watch sugar.
Salt: essential for pickling, draws out moisture, seasons and helps preserve, don’t skip it.
Turmeric: optional, gives warm golden color, subtle earthy taste, has anti inflammatory reputation.

Ingredient Quantities

1 medium daikon radish about 1 lb (450 g)

2 medium carrots about 8 oz (225 g) total

1 cup rice vinegar (240 ml)

1 cup water (240 ml)

1/2 cup granulated sugar (100 g)

1 tablespoon fine salt (kosher or sea salt)

1/2 teaspoon ground turmeric optional for color

How to Make this

Print Recipe (No Advertisments)

1. Peel the daikon and carrots and cut them into matchsticks about 1/8 to 1/4 inch thick; a mandoline or julienne peeler makes this way faster, but be careful or you’ll slice a finger.

2. Put the sliced veg in a clean bowl, sprinkle the 1 tablespoon fine salt over them, toss well, and let sit 10 minutes to draw out a bit of water; then rinse quickly under cold water and drain well or pat dry with a towel.

3. In a small saucepan combine 1 cup rice vinegar, 1 cup water, 1/2 cup granulated sugar, and 1/2 teaspoon ground turmeric if using; heat gently just until the sugar dissolves, stirring occasionally, don’t need to boil.

4. Taste the brine and adjust if you want it sweeter or tangier, then let it cool to warm or room temperature if you want your veggies extra crunchy; pouring hot brine will soften them a bit faster if thats ok.

5. Pack the daikon and carrots tightly into a clean 1 quart (or similar) jar or container, pressing down to remove air pockets; leave about 1/2 inch headspace at the top.

6. Pour the brine over the packed vegetables so they’re fully submerged; use a clean spoon or a small weight (a folded piece of parchment and a clean coin works) to keep them under the liquid.

7. Seal the jar and let it sit at room temperature for a few hours, then move to the refrigerator; it’s safe to eat after about 24 hours but honestly it’s best after 48 to 72 hours when flavors mellow.

8. Keep refrigerated up to 3 to 4 weeks; always use a clean fork when taking some out to prevent contamination.

9. Quick tips: if you want a more authentic bright yellow color add a pinch more turmeric, for extra crispness chill the veg in ice water for 10 minutes before packing, and to speed things up grate some of the daikon instead of julienning for more surface area and faster pickling.

Equipment Needed

1. Cutting board for slicing and julienning
2. Chef’s knife (or paring knife for detail work)
3. Mandoline or julienne peeler (makes it way faster but be careful, you can slice a finger)
4. Large clean bowl for salting and tossing the veg
5. Colander or fine mesh strainer and a clean kitchen towel to drain and pat dry
6. Small saucepan to warm the brine
7. Measuring cups and spoons for the vinegar, water, sugar and salt
8. 1 quart jar or similar airtight container with a lid for packing the pickles
9. Spoon and a small weight or clean coin wrapped in parchment to keep the veg submerged

FAQ

1 medium daikon radish about 1 lb (450 g)

2 medium carrots about 8 oz (225 g) total

1 cup rice vinegar (240 ml)

1 cup water (240 ml)

1/2 cup granulated sugar (100 g)

1 tablespoon fine salt (kosher or sea salt)

1/2 teaspoon ground turmeric optional for color

Q: How long before these are ready to eat? A: You can eat them after a few hours, but they taste much better after 24 hours. Flavor keeps improving for a few days.

Q: Can I use a different vinegar? A: Rice vinegar is best for the authentic flavor, but apple cider vinegar works too. Avoid vinegars with very strong flavors unless you want that profile.

Q: How do I keep the veggies crunchy? A: Use crisp, firm vegetables, soak in ice water for 15 minutes, or salt them briefly then rinse and squeeze. Keep them refrigerated and make sure they stay submerged in the brine.

Q: Is turmeric necessary? A: No, it is optional. It gives the veggies that pretty yellow tint and a mild earthy note, but you can skip it if you dont like it.

Q: Can I can these for pantry storage? A: This recipe is a quick refrigerator pickle. Do not try to water bath can it unless you use a tested canning recipe, because acidity and processing time matter for safety.

Q: Can I double the recipe? A: Yes just keep the same ratio of vinegar water and sugar to the vegetables and it scales fine. Make sure jars are clean and brine fully covers the veggies.

Vietnamese Pickled Vegetables (Đồ Chua) Recipe Substitutions and Variations

Daikon radish: kohlrabi (use same weight, peel and julienne), jicama (slightly sweeter, same amount), or large turnip/regular radishes (similar crunch, may be a bit spicier).
Rice vinegar: apple cider vinegar or white wine vinegar 1:1 (both milder), or plain white vinegar diluted half and half with water and a pinch of extra sugar to tame the sharpness.
Granulated sugar: caster or superfine sugar 1:1, light brown sugar 1:1 for a deeper flavor, or liquid sweeteners like honey or maple syrup at about 3/4 the volume (will change the taste).
Ground turmeric (color): omit if you want, or use a pinch of annatto powder/ground paprika for orange color, or a few drops of beet juice for pink tones; adjust to taste since flavors differ.

Pro Tips

– Chill the cut veg in ice water for 8 to 10 minutes before packing, then dry completely. It really snaps up the texture, and if you skip it the slices can go limp faster.

– Wear gloves or use a plastic bag when mixing turmeric, it stains skin and surfaces fast, and use a mandoline with the guard or a cut-resistant glove if you’re julienning by hand.

– Taste the brine before you pour it in and tweak it, a little extra sugar smooths harsh vinegar and a splash more vinegar wakes it up. Try a single matchstick first so you don’t overdo it on the whole batch.

– Sterilize your jar, leave a little headspace, and always use clean utensils when serving. A small weighted piece of parchment or a clean coin keeps the veg submerged and prevents funky spots so the pickles last longer.

Vietnamese Pickled Vegetables (Đồ Chua) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I keep a jar of Do Chua in the fridge because the simple technique and sweet-sour balance behind this Vietnamese staple reveal little tricks I use to finish bánh mì, bun cha, and more.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board for slicing and julienning
2. Chef’s knife (or paring knife for detail work)
3. Mandoline or julienne peeler (makes it way faster but be careful, you can slice a finger)
4. Large clean bowl for salting and tossing the veg
5. Colander or fine mesh strainer and a clean kitchen towel to drain and pat dry
6. Small saucepan to warm the brine
7. Measuring cups and spoons for the vinegar, water, sugar and salt
8. 1 quart jar or similar airtight container with a lid for packing the pickles
9. Spoon and a small weight or clean coin wrapped in parchment to keep the veg submerged

Ingredients

1 medium daikon radish about 1 lb (450 g)
2 medium carrots about 8 oz (225 g) total
1 cup rice vinegar (240 ml)
1 cup water (240 ml)
1/2 cup granulated sugar (100 g)
1 tablespoon fine salt (kosher or sea salt)
1/2 teaspoon ground turmeric optional for color

Directions

Peel the daikon and carrots and cut them into matchsticks about 1/8 to 1/4 inch thick; a mandoline or julienne peeler makes this way faster, but be careful or you'll slice a finger.
Put the sliced veg in a clean bowl, sprinkle the 1 tablespoon fine salt over them, toss well, and let sit 10 minutes to draw out a bit of water; then rinse quickly under cold water and drain well or pat dry with a towel.
In a small saucepan combine 1 cup rice vinegar, 1 cup water, 1/2 cup granulated sugar, and 1/2 teaspoon ground turmeric if using; heat gently just until the sugar dissolves, stirring occasionally, don't need to boil.
Taste the brine and adjust if you want it sweeter or tangier, then let it cool to warm or room temperature if you want your veggies extra crunchy; pouring hot brine will soften them a bit faster if thats ok.
Pack the daikon and carrots tightly into a clean 1 quart (or similar) jar or container, pressing down to remove air pockets; leave about 1/2 inch headspace at the top.
Pour the brine over the packed vegetables so they're fully submerged; use a clean spoon or a small weight (a folded piece of parchment and a clean coin works) to keep them under the liquid.
Seal the jar and let it sit at room temperature for a few hours, then move to the refrigerator; it's safe to eat after about 24 hours but honestly it's best after 48 to 72 hours when flavors mellow.
Keep refrigerated up to 3 to 4 weeks; always use a clean fork when taking some out to prevent contamination.
Quick tips: if you want a more authentic bright yellow color add a pinch more turmeric, for extra crispness chill the veg in ice water for 10 minutes before packing, and to speed things up grate some of the daikon instead of julienning for more surface area and faster pickling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.