Vietnamese Pickled Carrots and Daikon (Đồ Chua) – Easy Banh Mi Topping Recipe

Bright, tangy, and perfectly crunchy, this Vietnamese Carrot and Daikon Pickle (Đồ Chua) adds a burst of flavor to everything it touches. Made with just a few simple ingredients such as carrots, daikon radish, sugar, salt, vinegar, and water, it’s a quick and easy refrigerator pickle that is ready in minutes. Traditionally served with Vietnamese Banh Mi sandwiches, this pickled mix also tastes amazing in rice bowls, noodle salads, and grilled meat dishes. The balance of sweet, sour, and crisp makes it the perfect condiment to brighten rich or savory meals. Keep a jar in your fridge, and you will always have the perfect topping for sandwiches, tacos, or even burgers.

My Approach

Use equal size matchsticks – Cut your carrots and daikon evenly so they pickle at the same rate and stay crunchy.

Don’t skip the salting step – Tossing the veggies with salt and a little sugar first helps draw out excess moisture. This gives you crisp, restaurant quality pickles.

Julienne the vegetables — Carrots and daikon cut into thin, even matchsticks.

Salt and drain — A short salt step helps the pickles stay crisp and not watery.

Pack the jar — Tightly pack vegetables so the brine covers them well.

Pour brine — Pour until fully submerged.

Finished jar — Bright, crisp pickles ready for banh mi and bowls.

Print Recipe

Vietnamese Pickled Carrots and Daikon (Đồ Chua) – Easy Banh Mi Topping Recipe

Courses: Salads, Sides

Prep Time 20 mins

Servings: 8

Description

Bright, crunchy, and perfectly balanced, this Vietnamese Carrot and Daikon Pickle (Đồ Chua) is a staple in Southeast Asian kitchens. The quick pickled vegetables combine the ideal blend of sweet, sour, and salty flavors, all made with pantry ingredients like rice vinegar, sugar , and salt. Traditionally used in Banh Mi sandwiches, it also adds a refreshing bite to rice bowls, grilled meats, noodle salads, and wraps. Ready in minutes and packed with flavor, this refrigerator pickle is a must have condiment for anyone who loves authentic Vietnamese cooking.

Ingredients

Scale

1/2x 1x 2x 3x

Vegetables

• 2 medium carrots, julienned (about 1.5 cups)
• 1 small daikon radish, julienned (about 1.5 cups)

Pickling brine

• 1 cup rice vinegar
• 1 cup water
• 2 teaspoons sugar
• 1 tablespoon salt

How to Make It

1. Prepare vegetables

   Peel and cut carrots and daikon into thin matchsticks (about 2-3 inches long).

1. Salt and drain briefly

   In a large bowl, toss carrots and daikon with salt. Let sit for 20-30 minutes, then rinse well and gently squeeze to remove extra water.

1. Mix the pickling brine

   In a bowl or small pot, combine rice vinegar, water, and sugar. Stir until sugar dissolves. Taste and adjust slightly sweeter or tangier based on your preference.

1. Pack and pour

   Pack carrots and daikon into a clean jar. Pour brine over until submerged. Press down gently if needed so everything stays under the liquid.

1. Chill and serve

   Cover and refrigerate at least 1 hour before serving. Best flavor develops after 24 hours.

Note

Tips for Success:

Cut the carrots and daikon evenly so they pickle at the same speed and stay crunchy.

Do not skip the quick salt-and-drain step if you want crisp pickles and a brine that stays bright.

Make sure the vegetables stay fully submerged in the brine for the cleanest flavor and best texture.

Let the jar chill for a few hours before serving, and expect the flavor to deepen overnight.

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