Vietnamese Picked Carrots & Daikon
Master the crunch with this authentic 30-minute recipe for Vietnamese pickled carrots and daikon (Đồ Chua). These sweet, tangy, and crisp pickles are the essential topping for Bánh Mì, vermicelli bowls, and fried spring rolls. A simple "mom-hack" staple that keeps perfectly in your fridge for up to a month!
Equipment
- Peeler
- Large Glass Jar
Ingredients
- The Veggies:
- 4 Carrots shredded using the "big holes" of a box grater
- 2 Daikon shredded using the "big holes" of a box grater.
- The Prep:
- 1/2 tsp salt for the "massage"
- The Brine:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup vinegar White or Rice vinegar
Instructions
- Shred & Salt: Shred the peeled veggies; toss with salt for 7–10 minutes to draw out moisture and bitterness.
- Boil the Brine: Boil water to dissolve the sugar and vinegar.
- The Cool Down: Crucial Step — Let the brine cool completely to room temperature to ensure a crystal-clear liquid.
- The Squeeze: Rinse the veggies and give them a hard squeeze with your hands to remove the excess salt and water.
- Jar it up: Pack the squeezed veggies into a clean glass jar and pour the cooled brine over them until submerged.
Notes
- Storage: Keeps for up to 1 month in the fridge.
- The "Mom Hack": Since these are sweet and addictive, they are a great way to sneak fiber into your kids' meals!
- The "Magician" Secret: Use these to add instant texture, contrast, and balance to heavy grilled meats and savory dishes.
- Wildcard Uses: Don't stop at Bánh Mì! Try them on tacos, hot dogs, and burgers for a fresh "pick-me-up."