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A bowl of Vietnamese pickled carrots and daikon (do chua)

Vietnamese Pickled Carrot and Daikon - Do Chua

Vietnamese pickled carrot and daikon is a versatile accompaniment that can be used in a number of Vietnamese dishes.
Course Accompaniment
Cuisine Vietnamese
Keyword Vietnamese Pickled Carrots
Prep Time 45 minutes
Total Time 45 minutes
Servings 5 people
Calories 87kcal
Author Scruff


  • 300 gm carrots peeled and shredded
  • 200 gm daikon peeled and shredded
  • 1/3 cup sugar
  • 1/3 cup warm water
  • 1/3 cup vinegar
  • 1/2 tsp salt
  • 1 clove garlic optional


  • Wash the pickling jars with washing detergent.
  • Add cold water and the washed jars to a big pot and bring to a boil on high heat.
  • Once the water is boiling, reduce the heat to medium and allow to boil for 10 minutes.
  • Carefully remove the jars and allow them to dry naturally or with paper towels.
  • In a mixing bowl, combine the water, palm vinegar, sugar and salt.
  • In sterilised jars, add the carrot, daikon and garlic.
  • Pour in the vinegar solution into the jars to cover the vegetables.
  • Place the jars in the fridge for roughly 45 minutes before serving (Note 1).


  1. Any cuts that are thicker than a shred will require longer to pickle. Always taste a few strands of pickle before serving to ensure that the flavour has developed.


Calories: 87kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 283mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10024IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg