Pickled Veggies / Đồ Chua

Đồ Chua is a staple in Vietnamese cuisine and is an important side dish in many dishes like vermicelli bowls, rice plates, Vietnamese sandwiches, and more. It’s super quick and easy to put together and adds the perfect crunch. This is a foundational recipe in Vietnamese cuisine, and one you should always have in your back pocket.

The base recipe and pickling liquid are just equal parts sugar, water, and white vinegar. So all you have to remember is the golden ratio of 1:1:1. From there, you can also add garlic, bay leaves, and jalapeños to enhance the flavor of your pickled veggies!

Pickled Veggies / Đồ Chua

4.5 from 44 votes

Servings

6-8

servings

Prep time

30

minutes

Cooking time

5

minutes

Ingredients

• 2 Large Carrots

• 1 Large Daikon

• 3 tbsp Kosher Salt

• 1 cup Filtered Water

• 1 cup Sugar

• 1 cup Vinegar

Directions

• Peel and cut veggies into matchstick pieces. Then add to a mixing bowl, sprinkle kosher salt, and mix. Let the veggies sweat for 15 minutes, then rinse them off with cold water
• In a small pot, add equal parts water, sugar, and vinegar. Bring up to a slight boil, ensuring the sugar has fully dissolved. Let cool completely
• Add veggies and pickling liquid to a sanitized mason jar. Let that sit in the fridge for at least an hour. The đồ chua is good in the fridge for 3-4 weeks

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