Vietnamese Pickled Vegetables (Đồ Chua) Recipe

# Vietnamese Pickled Vegetables (Đồ Chua) Recipe

If you have ever wondered what gives bánh mì its distinctive tangy crunch, the answer is **đồ chua** — Vietnamese pickled vegetables. This simple condiment of pickled daikon and carrot is an essential component of authentic Vietnamese cuisine, and it takes just minutes to prepare.

## What Is Đồ Chua?

Đồ chua (pronounced "doh-chua") literally means "sour stuff" in Vietnamese. It is a quick pickle made from julienned daikon radish and carrot, preserved in a sweet and sour brine. Unlike Western pickles, đồ chua is meant to be eaten within a week and retains a satisfying crunch.

## Ingredients

- 200g daikon radish, peeled and julienned

- 200g carrot, peeled and julienned

- 1 tsp salt

- 3 tbsp white vinegar (or rice vinegar)

- 3 tbsp sugar

- 1 cup warm water

## Method

**Step 1:** Julienne the daikon and carrot into thin matchstick-sized pieces, approximately 5cm long.

**Step 2:** Sprinkle salt over the vegetables and massage gently. Let sit for 10 minutes, then rinse under cold water and squeeze out excess moisture.

**Step 3:** Dissolve sugar in warm water. Add vinegar and stir to combine.

**Step 4:** Pack vegetables into a clean jar and pour brine over them. The brine should fully submerge the vegetables.

**Step 5:** Let cool to room temperature, then refrigerate. The pickles are ready in 1 hour but taste best after overnight refrigeration.

## Storage

Đồ chua keeps in the refrigerator for up to 2 weeks. The flavour mellows and deepens over time.

## How to Use Đồ Chua

Beyond bánh mì, đồ chua is delicious in:

- Vietnamese rice paper rolls (gỏi cuốn)

- Bún bò Huế (spicy beef noodle soup)

- Grilled pork rice dishes (cơm tấm)

- As a side condiment with any Vietnamese meal

For the best bánh mì experience, visit [Destination Roll](https://destinationroll.co/our-food) — where our đồ chua is made fresh daily.