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Vietnamese Pickled Carrot & Daikon (Đồ Chua) - Thailand 1 Dollar Meals
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Vietnamese Pickled Carrot & Daikon (Đồ Chua)

Adapted from an internet recipe.
These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine Vietnamese
Servings 0

Ingredients
  

First Method

  • 1 medium carrot, julienned
  • 1 medium white radish, julienned
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼-½ cup rice vinegar, or white vinegar

Second Method

  • 1 medium carrot, julienned
  • 1 medium white radish, julienned
  • 1 empty jar with lid
  • 2 tablespoons sea salt
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh peppercorns

Instructions
 

First Method

  • The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  • Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  • Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.

Second Method

  • Carrot and white radish (Daikon) julienned and ready for pickling.
  • Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  • Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  • Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.

Notes

Used in Recipe Listed on this Site:
  • Cha Lua Kimbap.
  • Vietnamese Sandwich (Banh Mi Cha Lua), made it, GO-TO recipe.
  • Nước Chấm (Vietnamese Vegetarian Fish Sauce).