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A moody, dramatic shot of homemade Vietnamese vegetable pickle in a clear mason jar, with sharp focus on the colorful mix of vegetables in a clear brine.

Vibrant Vietnamese Vegetable Pickle (Do Chua) Recipe

This quick and easy Vietnamese vegetable pickle recipe (Do Chua) delivers a vibrant, crunchy, and tangy condiment perfect for banh mi, tacos, and rice bowls. Featuring daikon, carrots, and cucumber in a crystal-clear sweet and sour brine.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: Asian, Vietnamese
Calories: 85
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Daikon Radish, peeled and julienned (450g)
  • 1 lb Carrots, peeled and julienned (450g)
  • 1 medium English Cucumber, thinly sliced
  • 2-3 Thai chilies, thinly sliced
  • 2 cups Water (480ml)
  • 2 cups Distilled White Vinegar or Rice Vinegar (480ml)
  • 1 cup Granulated Sugar (200g)
  • 2 tbsp Kosher Salt (30g), divided
  • A handful Fresh Cilantro For serving
  • 1/4 cup Roasted Peanuts, roughly chopped (35g), for serving

Equipment

  • 1 Large Glass Jar (32-ounce)
  • 1 Julienne Peeler or Mandoline
  • 1 Small saucepan

Method
 

  1. In a large bowl, combine the julienned daikon and carrots. Sprinkle with 1 tablespoon of salt and toss. Let sit for 20-30 minutes to draw out moisture. Rinse thoroughly under cold water, drain, and gently squeeze out excess liquid.
  2. In a small saucepan, combine water, vinegar, sugar, and the remaining 1 tablespoon of salt. Heat over medium, stirring until sugar and salt are completely dissolved and the liquid is clear. Remove from heat and let cool completely.
  3. Tightly pack the rinsed vegetables, sliced cucumbers, and sliced red chili peppers into a large glass jar. Pour the cooled pickling brine over the vegetables until they are completely submerged.
  4. Seal the jar and refrigerate for at least 1 hour, but preferably 24 hours for the best flavor. Before serving, garnish with fresh cilantro and chopped roasted peanuts.

Notes

Don't Skip the Salting Step: This is crucial for achieving a snappy, crunchy texture.
Cool the Brine Completely: Pouring hot brine over the vegetables will make them soft.
Keep Vegetables Submerged: Ensure all vegetables are fully under the brine to prevent spoilage.
Julienne for Texture: This cut provides the best texture and visual appeal.