About this recipe

A classic Vietnamese quick pickle of daikon radish and carrots, bathed in a sweet, tangy rice vinegar brine. Known as Đồ Chua, these vibrant pickles are an essential condiment in Vietnamese cooking — piled onto bánh mì sandwiches, tucked into bún bowls, or served alongside grilled meats. The brine is perfectly balanced: bright and tangy with just enough sweetness to mellow the sharpness of the daikon. Ready in as little as 1 hour, but best after overnight resting in the fridge.

Instructions

1. 1

   Cut the daikon radish and carrot into uniform matchsticks about 2 inches long and 1/4 inch thick. Uniform cuts ensure even pickling and a consistent crunch. A mandoline with a julienne blade makes this fast and precise, but a sharp knife works perfectly well.

2. 2

   Place the daikon radish and carrot matchsticks in a large mixing bowl. Sprinkle with 1 tsp kosher salt and 2 tsp sugar. Toss well to coat, then let sit for 10–15 minutes. The vegetables will release water and soften slightly — this is the 'quick wilt' step that gives them their signature tender-crunchy texture.

3. 3

   After 15 minutes, rinse the vegetables thoroughly under cold running water to remove the kosher salt and sugar. Taste a piece — it should be pleasantly mild. Drain well, then squeeze out as much excess water as possible using your hands or a clean kitchen towel. This step is key: wet vegetables will dilute your brine.

4. 4

   In a medium mixing bowl or large measuring cups, combine 1 cup rice vinegar, 1 cup warm water, 4 tbsp sugar, and 1 tsp kosher salt. Stir until the sugar and kosher salt are completely dissolved — about 1–2 minutes. Taste the brine: it should be noticeably tangy, pleasantly sweet, and lightly salty. Adjust sugar or rice vinegar to your preference.

5. 5

   Pack the drained daikon radish and carrot matchsticks tightly into a clean quart jar or two 16 oz jars. Don't be shy — pack them in firmly so the brine covers everything.

6. 6

   Pour the brine over the vegetables until they are fully submerged. If needed, press the vegetables down with a wooden spoon or your fingers. Seal the jar with a lid.

7. 7

   Let the jar sit at room temperature for at least 1 hour before using — the pickles will be lightly tangy and crisp. For the best flavor, refrigerate overnight. The pickles will be fully developed and well-seasoned by the next day. They keep in the refrigerator for up to 2 weeks.