By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
23 cal · 530 min
Đồ Chua (Vietnamese Carrot and Daikon Pickle)
Recipe GLPRc886ee96778323
A bright, tangy Vietnamese quick pickle featuring crisp julienned carrots and daikon radish in a light sweet-and-sour brine infused with star anise. This refreshing condiment is commonly served alongside bánh mì sandwiches, grilled meats, or as a palate cleanser during meals. The vegetables soften slightly while retaining their crunch over several hours of pickling. Naturally vegan, dairy-free, and gluten-free.
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Ingredients
1 cup water, plus more as needed
6 tablespoons rice vinegar
¼ cup granulated sugar
1 teaspoon salt
2 whole star anise, optional
3 ounces daikon radish, peeled and thinly sliced into matchsticks (about 1 cup)
2 small carrots, peeled and thinly sliced into matchsticks (about 1 cup)
Directions
In a small saucepan, combine water, rice vinegar, sugar, salt, and star anise if using. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely, then remove from heat and let cool to room temperature, about 15 minutes.
While the brine cools, peel the daikon radish and carrots, then cut them into thin matchsticks approximately 2 inches long and ⅛ inch thick.
Transfer the sliced daikon and carrots to a clean glass jar or container.
Pour the cooled brine over the vegetables, ensuring they are completely submerged. If needed, add a bit more water to cover them fully.
Cover the jar and refrigerate for at least 8 hours, or preferably overnight, before serving. The pickle develops more flavor as it sits and will keep for up to 2 weeks in the refrigerator.
Comments
Đồ chua is a smart pick for Charlotte because daikon and carrots are available year-round at every major chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger—and cost under $3 total for the vegetables. The real time commitment is honest: 530 minutes is mostly passive fermentation (you're not actually cooking for eight hours), so the hands-on prep is maybe 15 minutes. Rice vinegar and star anise are standard stock at any chain, no special trip needed. The dish reheats perfectly and actually improves over days, making it an ideal sidekick for weeknight meals and meal prep. The only minor friction is that eight-plus hours of waiting means this is a plan-ahead condiment, not a same-night impulse, and households with small children who want instant gratification might find the timeline frustrating.
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