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Vietnamese pickled vegetables carrots daikon
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Vietnamese Pickled Vegetables (Đồ Chua)

A bright, crunchy, customizable pickle you can use in bánh mì, bowls, salads, and meal‑prep lunches. Classic carrot–daikon plus updated variations like cucumber, cabbage, radish, and turmeric brine.
Prep Time10 minutes
Active Time10 minutes
Total Time20 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Thai, Vietnamese
Keyword: Asian pickles, banh mi pickles, bright crunchy pickles, carrot daikon pickles, đồ chua, easy Asian condiments, meal prep pickles, modern pickles, noodle bowl toppings, pickled cabbage, pickled cucumber, pickled radish, quick pickles, rice bowl toppings, turmeric pickles, Vietnamese pantry basics, Vietnamese pickled vegetables
Yield: 2 cups

Equipment

  • Cutting board & knife TIP: Love my mandoline slicer for the job.
  • Medium bowl
  • Clean jar with lid

Instructions

Prep the Vegetables

  • Peel carrots and daikon (or your chosen veg).
  • Julienne into thin matchsticks or slice thinly. Use a mandoline slicer if you have one.
  • Place in a bowl.

Make the Pickling Brine

  • Whisk together sugar, vinegar, warm water, and salt.
  • Stir until sugar dissolves. NOTE: Dissolving the sugar fully in hot water keeps the brine clear and helps the vegetables stay crisp instead of softening over time.
  • Add optional turmeric, ginger, garlic, or chili if using.

Combine & Pickle

  • Pour brine over vegetables.
  • Toss to coat evenly.
  • Let sit at least 10 minutes — longer = more flavor.
  • Transfer to a jar with the brine.

Tips & Tricks

  • Turmeric = instant glow: Add ¼ tsp for a golden, photogenic pickle.
  • Cucumber + radish makes a super fresh, modern combo.
  • Red cabbage turns the brine pink — gorgeous in bowls.
  • Thin cuts pickle faster: Aim for matchsticks or thin slices.
  • Warm water helps soften the veg just enough without losing crunch.
  • Taste and adjust: Add more vinegar for tang, more sugar for balance.

Storage

  • Refrigerate up to 2–3 weeks.
  • Flavor improves after 24 hours.
  • Keep vegetables submerged in brine for best texture.
  • Cloudiness is normal, especially with daikon or turmeric.

Notes

These pickled vegetables are a true Lemongrass Cooking staple — bright, crunchy, and endlessly versatile. Keep a jar in the fridge and use them to add instant freshness to bowls, bánh mì, grilled proteins, or even simple leftovers. Mix and match veggies, play with turmeric or chili, and make it your own.