Vietnamese Pickled Daikon Radish and Carrots


This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

Prep Time:
15 mins
Additional Time:
1 day
Total Time:
1 day 15 mins
10 servings


  • 4 cups warm water

  • ¾ cup rice vinegar

  • 3 tablespoons sugar

  • 2 tablespoons salt

  • ½ pound carrots, julienned

  • ½ pound daikon radish, julienned


  1. Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

  2. Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

Nutrition Facts (per serving)

28 Calories
0g Fat
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 28
% Daily Value *
Total Fat 0g 0%
Sodium 1416mg 62%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 0g
Vitamin C 6mg 32%
Calcium 15mg 1%
Iron 0mg 1%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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