Do Chua (Vietnamese Daikon & Carrot Pickle)

I love love love love pickles. I like how pickles jazz up a simple dish with so much crunch, brightness and flavour. I always look forward to the pickle slices in my Big Mac. I must have pickled plums or preserved vegetables with steamed pomfret. And I only eat sour mangosteens.

Dried Sour Daikon

Dried Sour Daikon (labelled as Wu Wei Gua)

These were my childhood obsession.

Having established my preference for all things sour and pickly, I’ve been wanting to share this do chua recipe ever since I first made it. It feels like forever. I have no idea why I haven’t yet but this is really really good. You see, this pickles are not overtly sour, or salty or sweet. It has a fine balance of being all three. And it uses fresh daikon and carrot, unlike my childhood obsession filled with preservatives and who knows what.

For this, it only required, like, 5 ingredients. Daikon, Carot, Salt, Sugar & Vinegar. If you count water, then it’s only 6 ingredients! And no cooking required at all.dong-cua1

The very first thing to do is to mix the water, vinegar, salt and sugar. Love the pinkness of the Pink Himalayan salt.dong-cua2

As the salt and sugar dissolve in the mixture, start cutting the daikon and carrot into matchsticks. Mix them up and place into glass containers. I wouldn’t use metal ones as there is acid in this pickling juice.dong-cua3

Once the glass jars are filled up with pickling juice, they have to be kept in the fridge. These weren’t sterilised so I couldn’t keep them forever.dong-cua4

But they last well up to 3 weeks. (psst… mine lasted for about 5 weeks without any problem) The longer they sit, the deeper the flavours go. I like the crunch and harmonious blend of flavour in this. dong-cua5

This is traditionally used in bánh mì, a French-influenced Vietnamese baguette pork sandwich. I think it’s really good on it’s own as a salad replacement with a slab of steak.

I used it in a sandwich and really loved how well the pickled daikon stood up with the bread and meat. Thơm ngon!

xoxoxo, Jayne

“But now in Christ Jesus ye who sometimes were far off are made nigh by the blood of Christ.” (Ephesians 2:13)

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Do Chua (Vietnamese Daikon & Carrot Pickle)
recipe from White On Rice Couple

1/2 lb carrots, julienned or cut into thin match-like strips
1/2 lb daikon radish, cut same as carrots
4 cups water, slightly warm enough to dissolve the salt and sugar
3 tbsp sugar
2 tbsp salt
4 tbsp distilled or rice vinegar
  1. In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
  2. Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
  3. Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.


  1. Delicious and this would go perfect with the Asian fish I am making tonight. Take care, BAM

    • So glad this goes with your dish tonight! Any chance you’d be posting that fish recipe on your website?

      • Hi Jayne, I have been cooking up a storm but have not been good about getting everything posted. However once I do we should link up as your pickles and my fish would be a perfect compliment to each other. Take Care, BAM

  2. I love pickles also but have never had pickled carrots! THey sound super delicious.

    • You need to try this. The carrots get pliable but still so crunchy. Good accompaniment to steak or something roasted, I think. Contrasts well with soft rich foods.


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