Do Chua is a quick Vietnamese pickled vegetable condiment made from julienned carrots and daikon in a sweet and tangy vinegar brine. It's an essential topping for banh mi, vermicelli bowls, and rice plates that comes together in minutes with no cooking required.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Peel the daikon radish and carrots.
Julienne the peeled daikon and carrots into matchstick pieces. A mandolin or grater can also be used.
In a large bowl or colander, toss the julienned vegetables with coarse salt.
Let the vegetables sit for 15 minutes to draw out moisture. They are ready when they become pliable and can bend without snapping.
Drain and rinse the vegetables thoroughly with cold tap water to remove excess salt. Set aside.
To make the pickling liquid, combine sugar, white vinegar, and water in a saucepan.
Gently heat the mixture, stirring constantly, until the sugar is fully dissolved. Do not boil.
Remove the pickling liquid from the heat and let it cool down completely.
Pack the rinsed vegetables into a clean jar or airtight container.
Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.
Seal the container and refrigerate for at least one hour before serving.
Store in an airtight container in the refrigerator for up to 2 weeks; flavor develops over the first few days and pickles stay crisp throughout.
Store in an airtight container in the refrigerator for up to 2 weeks. The flavor develops and improves over the first few days.
The coarse salt draws out moisture from the vegetables and prevents them from becoming mushy. It's not recommended to omit it, though you can reduce it slightly if needed.
Use a mandoline slicer, julienne peeler, or sharp knife to cut uniform thin matchsticks. Consistent sizing ensures even pickling and texture.
Yes, but it tastes better after sitting for 30 minutes to 1 hour as the vegetables soften slightly and absorb the brine flavor.
Yes, this recipe is naturally vegetarian and vegan—it contains only vegetables, salt, sugar, vinegar, and water.
Lemongrass Steak Sandwich
30 min
Chicken Pho
155 min
Rotisserie Chicken Pho
55 min
Honey Butter Corn
15 min
Hash Brown Casserole
65 min
Bamboo and Beef Stir Fry (Măng Xào Thịt Bò)
Oxtail Pho
115 min
Beef Pho
170 min
