Quick Pickled Daikon Radish + Carrots (Vietnamese Đồ Chua)

This pickling combo is popular with “Banh mi” (Vietnamese sandwiches) or Cambodian “Num Pang.”

In terms of “BBQ topping” I personally think it’s far better than coleslaw and has much the same effect – it’s tangy, sweet, and cuts through fatty cuts of smoked meat.

Vietnamese Pickled Daikon and Carrots Brine Recipe

• 2 cup daikon radish
• 2 cup carrots
• 1 tbsp Kosher salt

Brine Liquid

• 1/2 cup water
• 1/4 cup rice vinegar*
• 1/4 cup distilled white vinegar
• 4 tbsp white sugar
• 1.5 tbsp kosher salt

*Some people might prefer all rice vinegar, I like a 50/50 of rice vinegar to white vinegar.

Cut Carrots and Daikon Radish

Peel both the carrots and daikon radish.

Slice daikon and carrots thin.

Then with the thin pieces, julienne into “match sticks.”

If you have a mandolin, that’s ideal – if not just use a knife; That’s what I do.

Are they as small as the store? No – but does it taste the same? Yes.

Salting the Carrots and Daikon Radish

This step allows for better uptake of the brine.

Once sliced into matchsticks, put into a large bowl.

Take 1 tbsp of kosher salt and salt the vegetables all over.

Allow these to dry brine for 15 minutes to allow water to purge; Then dump the water and rinse the vegetables in water.

Then add as many as you can to your mason jar.

Making the Brine Liquid

In a medium pot combine:

• 1/2 cup water
• 1/4 cup rice vinegar
• 1/4 cup distilled white vinegar
• 4 tbsp white sugar
• 1.5 tbsp kosher salt

Ensure the sugar and kosher salt are well combined.

Bring this mixture to a slight boil.

Once boiling, take off the heat and either ladle or pour the brine liquid over the vegetables.

Allow to cool before covering.

Then store in your refrigerator.

Print Pin Recipe

Quick Pickled Daikon Radish + Carrots

Vietnamese Đồ Chua

Prep Time15 minutes mins

Active Time5 minutes mins

Total Time20 minutes mins

Course: Condiments

Ingredients

• ▢ 2 cup daikon radish
• ▢ 2 cup carrots
• ▢ 1 tbsp Kosher salt

Brine Liquid

• ▢ 1/2 cup water
• ▢ 1/4 cup rice vinegar
• ▢ 1/4 cup distilled white vinegar
• ▢ 4 tbsp white sugar
• ▢ 1.5 tbsp kosher salt

Instructions

• Peel daikon radish and carrots.
• Slice daikon and carrots thin and then cut these into "matchsticks."

Salting the Sliced Vegetables

• Add sliced matchstick veggies into a bowl.
• Take 1 tbsp of kosher salt and salt the vegetables.
• Allow these to dry brine for 15 minutes.
• After 15 minutes, dump the purged water from the bowl and then rinse the vegetables.
• Then put 2 cups of each into your mason jar. Filling it up as much as possible.

  I prefer a 50/50 mixture of daikon to carrot.
  2 cup daikon radish, 2 cup carrots

Making Brine Liquid

• In a medium pot combine the listed ingredients – ensuring the sugar and salt are well combined.
  1/4 cup rice vinegar, 1/4 cup distilled white vinegar, 4 tbsp white sugar, 1.5 tbsp kosher salt, 1/2 cup water
• Bring this mixture to slight boil and then take off the heat.
• Ladle or pour the brine liquid into the mason jar, filling up to the top.
• Allow to cool and then cover with your lid.
• Store in your refrigerator. Flavors will improve overnight.