Vietnamese Pickled Carrots And Daikon (Do Chua) - Simply Recipes

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Vietnamese Pickled Carrots and Daikon (Do Chua)

Slightly sweet pickles typically featured on bánh mì, you can also eat them as is, slip them into spring rolls, or top hot dogs with them.

By Elise Bauer Elise Bauer Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process Updated January 15, 2026 11 Ratings Save Print Close

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Why Make This

• This recipe delivers crisp, slightly sweet pickled carrots and daikon at home with ease.
• Do chua is a classic topping for bánh mì and works well in many dishes.
• These pickles keep for 4 to 6 weeks in the refrigerator, and even improve in flavor.

You know when you learn how to make something new, and it's so good, and so easy to make, that you think back with regret to all the years you've lived without knowing how to do this thing? That's how I feel about these Vietnamese daikon and carrot refrigerator pickles, also known as "do chua".

Vietnamese Pickled Carrots For Báhn Mi

The pickles are traditionally served on Vietnamese bánh mi sandwiches. They're a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.

What Are Daikon Radishes?

If you are unfamiliar with daikon radishes, they are very large, long (over a foot), white, mild radishes. Pickled daikon, sliced crosswise, are often served with your food at Japanese restaurants.

These pickles are not cooked, so they are refrigerator pickles, not "canned" pickles. I'm told they'll last for over a month, but we've been eating them right out of the jar so I'm rather doubtful they'll last more than a week in this house.

More Quick Pickle Recipes

• Easy Refrigerator Pickles
• Pickled Red Onions
• Escabeche (Pickled Jalapeños)
• Pickled Shrimp
• Pickled Watermelon Rinds

From the Editors Of Simply Recipes Print Save

Vietnamese Pickled Carrots and Daikon (Do Chua)

Prep Time 20 mins Total Time 20 mins Servings 20 servings Yield 5 pints

Though traditionally served in Vietnamese street sandwiches called bánh mì, these pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or you can just eat them straight!

For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup.

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• 2 pounds carrots (about 5 medium), peeled

• 2 pounds daikon radish, peeled

• 1 cup plus 4 teaspoons sugar

• 2 teaspoons salt

• 2 1/2 cups white vinegar

• 2 cups warm water

1. Julienne the carrots and the daikon radishes:

   Cut them first crosswise into 2 1/2-inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

2. Massage in the salt and sugar:

   Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

   Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

3. Rinse:

   Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

4. Make the vinegar and sugar mixture:

   In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

5. Pack the vegetables in the jars and fill with the vinegar mixture:

   Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

   The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

   Did you love this recipe? Let us know with a rating and review!

• Radishes
• Summer
• Carrots
• Radishes
• Vietnamese

Nutrition Facts (per serving)
74	Calories
0g	Fat
17g	Carbs
1g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 20
Amount per serving
Calories	74
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 250mg	11%
Total Carbohydrate 17g	6%
Dietary Fiber 2g	7%
Total Sugars 14g
Protein 1g
Vitamin C 10mg	48%
Calcium 25mg	2%
Iron 0mg	1%
Potassium 275mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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