Carrot and Radish Pickles (Do Chua)

Oh how I love pickles!  This dynamic duo accompanies every Vietnamese rice dish and banh mi/baguette sandwich.  I use this simple recipe and vary the size of the vegetables depending on how I plan to serve them.  This recipe uses matchstick or julienned carrots and radish.  To save time, I buy matchstick carrots at my grocery store (less prepping for me!) and then cut the radish to size.  You can also use this recipe to make a carrots only version.  The carrots in this type of pickle are finely shredded (I use a mandoline) and you often see it added to a dipping sauce for spring rolls or fish sauce dipping sauce.

I usually make 3 different variations (as shown in my video) and keep them ready for all of my dishes.  You can eat them right away but they definitely taste better after a few days.  A tip, the radish becomes stronger after pickling so be sure to store the pickles in an air-tight jar or bowl.

Watch the video below for instructions.


1 1/2 cups matchstick (julienned) carrots
1 1/2 cups matchstick (julienned) Daikon radish
1 1/2 cups water
1 1/2 cups distilled white vinegar
1/2 cup sugar
1 tsp salt


Combine the carrots and radish in small bowl. Fill a medium glass jar with the vegetable medley.
In a small bowl stir together the remaining ingredients until the sugar is dissolved.
Pour the liquid over vegetables filling the jar.  Use a spoon to immerse the vegetables into the liquid.  Allow the veggies to pickle for at least one hour before serving.

Cover and store in refrigerator for up to a month.

Yields: 3 cups

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4 Responses to Carrot and Radish Pickles (Do Chua)

  1. Le September 21, 2016 at 7:10 pm #

    Hi Trang,
    How come do Chua is so stinky at home but when you go to banh mi stores you can’t smell it? Do they do something special to get rid of the smell? When I make it, the jar seems to smell up the whole fridge and when I take it out to eat it, it smells up the whole kitchen. Will this also happen when I make this recipe?

    • Trang September 22, 2016 at 10:27 am #

      Hi Le,
      Yes, these pickles have a strong aroma. I find that if you use well-sealed glass jars, the smell will not pervade your refrigerator. (Do not use plastic disposal food containers. They are not air-tight.) I don’t know if the banh mi stores do anything special but I can’t imagine it would be good for you. Perhaps at the stores, there are so many other sweet smelling foods like baking bread and cakes around that you don’t notice the pickles. Good Luck with the recipe. Let me know how it turns out for you!

  2. Saypon November 3, 2015 at 5:56 pm #

    I was wondering how long can it be stored? I’m planning on making a big batch.

    • Trang November 3, 2015 at 8:20 pm #

      Hi Saypon,

      The pickles are good for up to 1 month in the refrigerator. Enjoy!

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