Pickled Daikon and Carrot Relish (Đồ Chua)

A classic Vietnamese condiment made with pickled daikon and carrots. Sweet, sour, and crunchy, perfect for adding a burst of flavor to any bowl.

Prep Time

15 minutes

Total Time

30 minutes

Calories

114 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.25/serving

Season:

Meal Type:

Cuisine:

Dietary:

Ingredients

Servings

1cupDaikon Radish(Peeled and julienned)

£0.75

0.5cupCarrots(Peeled and julienned)

£0.15

0.3cupGranulated Sugar

£0.05

0.3cupWhite Vinegar

£0.05

0.3cupWater

0.5teaspoonSalt

Total Cost

£1.00

£0.25 per serving

Instructions

1.
Prepare the vegetables: Peel and julienne the daikon radish and carrots. Aim for uniform sizes for even pickling.
2.
Brine the vegetables: In a bowl, toss the julienned daikon and carrots with salt. Let them sit for 15 minutes. This will draw out excess moisture and help them stay crunchy.
3.
Rinse and drain: After 15 minutes, rinse the daikon and carrots thoroughly under cold water to remove the salt. Squeeze out as much excess water as possible using your hands or a clean kitchen towel.
4.
Make the pickling liquid: In a separate bowl, combine the sugar, white vinegar, and water. Stir until the sugar is completely dissolved.
5.
Combine and pickle: Add the drained daikon and carrots to the pickling liquid. Mix well to ensure everything is coated.
6.
Jar and refrigerate: Transfer the mixture to a clean jar or airtight container. Press down gently to ensure the vegetables are submerged in the liquid.
7.
Chill: Refrigerate for at least 30 minutes before serving. The longer it sits, the more flavorful it becomes. Ideally, let it pickle for a few hours or overnight.

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My Notes

Nutrition Information

Nutrition per serving (107g)

114 kcal / 477 kJ

Carbs

29.3g

11% of RDA

Fat

0.1g

0% of RDA

Protein

0.7g

1% of RDA

Detailed Breakdown

Fibre

2.4 g

8% of RDA

Sugar

25.2 g

28% of RDA

Sodium

296 mg

13% of RDA

Saturated Fat

0 g

Chef's Tips

Use a mandoline slicer for perfectly uniform julienned vegetables.

Adjust the sugar and vinegar to your preferred level of sweetness and sourness.

Store the pickled daikon and carrots in the refrigerator for up to 2 weeks.

For a spicier version, add a pinch of red pepper flakes to the pickling liquid.

Đồ Chua is traditionally served with bánh mì, gỏi cuốn (spring rolls), and other Vietnamese dishes.

Cooking Equipment

Mixing Bowls

Vegetable Peeler

Knife

Jar or container

Wine Pairings

No wine pairing suggestions available for this recipe.

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