Vietnamese Pickled Carrots & Daikon Radish Recipe

Vietnamese pickled carrots and daikon radish, also known as củ cải chua or dưa chua, is a unique and delicious Vietnamese side dish or condiment. The vinegar brined carrots and daikon have a pleasantly sour and salty flavor that pairs wonderfully with the richer tastes of grilled meats, fried foods, sandwiches, and more.

In Vietnam, củ cải chua is served alongside just about every meal. The tangy pickled veggies help cut through fat and refresh the palate. Củ cải chua likely originated as a preservation method in a hot tropical climate where refrigeration was limited. However, it has evolved into an iconic component of Vietnamese cuisine.

Making củ cải chua at home captures the bright, addictive flavors of this table staple. Read on for everything you need to know to make authentic Vietnamese pickled carrots and daikon radish!

Ingredients

To make Vietnamese pickled carrots and daikon radish, you will need:

• Carrots, julienned or cut into matchsticks
• Daikon radish, peeled and julienned
• Rice vinegar or distilled white vinegar
• Water
• Granulated sugar
• Kosher salt
• Red chili flakes (optional)

For best results, use a mildly flavored rice vinegar or a mellow distilled white vinegar like Heinz. Avoid balsamic, red wine, malt, and apple cider vinegars as they will tint the brine and veggies.

The signature seasoning in củ cải chua is nuoc mam, or Vietnamese fish sauce. Substitute with soy sauce, if needed. For heat, gochugaru Korean red pepper flakes are ideal.

Equipment

To make pickled carrots and daikon radish, you will need:

• Sharp knife and cutting board for prepping veggies
• Measuring cups and spoons
• Mixing bowl for brine
• Mason jars or other heatproof glass jars with lids

If you don’t have canning jars, you can use plastic containers or zipper bags. Make sure your jars and lids are thoroughly cleaned and sterilized first.

Instructions

Follow these simple steps for making foolproof Vietnamese pickled carrots and daikon radish:

1. Prep the vegetables. Peel daikon radishes. Trim and scrub carrots. Slice both into thin matchsticks or julienne strips.
2. In a large bowl, combine vinegar, water, sugar, salt, fish sauce, and any other seasonings until dissolved. Taste and adjust until it’s pleasantly salty-sour.
3. Pack sliced carrots and daikon tightly into sterilized jars. Pour over brine to cover. Seal jars.
4. Refrigerate jars for at least 24 hours before eating to allow flavors to develop. Will keep refrigerated for months.

For even veggie slices, use a mandoline. Slice daikon lengthwise for longer strips. Know the brine is ready when sugar and salt have dissolved completely.

Tips & Variations

Jazz up your homemade củ cải chua with extra flavors:

• Add garlic, ginger, lemongrass, or chilies to the brine.
• Toss in shredded cabbage, onions, or green beans.
• Mix in crushed peanuts, sesame seeds, or shredded coconut.
• Swap out some vinegar for lime juice for extra brightness.
• Replace some water with pineapple juice for sweetness.
• Up the chili flakes or sambal for spicy pickled carrots and radish.

Other popular Vietnamese pickled veggies are cucumber, bean sprouts, green papaya, and green mangoes. Endlessly customize củ cải chua to your taste!

Frequently Asked Questions

Can I use any type of vinegar?

For best, most authentic results, use a mild rice vinegar or distilled white vinegar. Avoid darker vinegars like balsamic or red wine vinegars.

What is pickling brine?

The pickling brine is the salty, sour liquid that preserves and flavors the vegetables. It’s a mix of vinegar, water, salt, sugar, and aromatics.

How can I make it more spicy?

Add more chili flakes, fresh chilies, sambal oelek, or Sriracha to taste. You can adjust spice at any point by adding to the brine or finished pickles.

How is this different than Korean kimchi?

Vietnamese củ cải chua is a quick fresh pickle while kimchi is fermented longer for deeper flavor. Kimchi also often contains napa cabbage and more red pepper spice.

Conclusion

For an authentic Vietnamese flavor boost to everyday meals, try your hand at making củ cải chua pickled carrots and daikon radish at home. The vinegar brined vegetables are simple to prepare and will keep for weeks refrigerated.

With its pleasant sour-salty taste and crunchy bite, homemade Vietnamese pickled carrots and daikon radish makes the perfect accompaniment for grilled meats, bánh mì sandwiches, spring rolls, phở noodle soup, fried rice, and more! This versatile condiment adds that distinctive Vietnamese tang to any dish.