Vietnamese Pickles Carrots & Daikon , My Family Recipe

Vietnamese carrot daikon pickles are a staple in my household. Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. I never feel as if one family recipe is ever “better” than another. Each one is different and wonderful on it’s own merits because of what it has meant to those who made it over generations. And for those who grew up eating favorite family recipes, the flavors and comfort these dishes bring are priceless.

My Vietnamese recipes are usually rooted in family tradition, reflective of where I was born and the birthplace of my ancestors. My Grandparents hailed from the Northern Viet-nam and escaped the Communist regime to Central Vietnam during the war. My family stories that were passed down from my elders who had survived the wars. Accompanied with each memory was a recipe that was a window to the past, a reflection of their lives back before I was even born.
Vietnamese carrot daikon pickles for Vietnamese banh mi pickles | @whiteonrice

Watch Our Vietnamese Carrot Daikon Pickles Video: 



Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

I always consider my Mom to be the queen of Vietnamese pickles. When mom gives a gift of love to those she cares for, I can almost guarantee that it would be in the form of pickles. And of course, all made from the heart.

Her delicate touch and emphasis on fresh crunch in each jar of her pickles was passed down from my Maternal Grandmother. If you were to taste the pickles, you would know it’s brined in my family tradition and regional flair.

The Vietnamese carrot daikon pickles I grew up with weren’t too sweet and more on the salty side. My father grew up in Northern Vietnam, where the foods were more subtle, less fiery and sweet than their Southern counterparts. When Dad would see Mom pickle huge jars of vegetables for her nail shop ladies (most of which grew up cooking in the sweet South), he was always remind her to “not to add too much sugar”!

Over the years I’ve modified my Vietnamese carrot daikon pickles family recipe and found a balance that fit my eating lifestyle the most. I do love the salty brine of pickles, but am appreciating more of the slightly sweet balance in my pickles. This recipe is a reflection of both flavors.

Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

Our favorite tool makes the perfect cut QUIICK. More info here: OXO Julienne Tool 

Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

I always grew up eating is Vietnamese pickled carrots and daikon radish and they’ve become a staple in my pantry. These Vietnamese carrot daikon pickles or (do chua) are most well known for making appearances in Vietnamese banh mi sandwiches. But I know them just as do chua and eat them with rice, noodles and spring rolls.

Chose your favorite dish and these wonderful Vietnamese carrots and daikon pickles will enhance any meal that needs that fresh, salty crunch. Thanks and lots of love to Mom, Grandma and preserved family recipes that make food and sharing so special. Are there any special family recipes or traditions you hold close?


Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

Enjoy the pickles with Vietnamese Banh Mi Recipes Here

vietnasmee banh mi pickles recipe @whiteonrice

Here’s my personal recipe for Vietnamese Fish Sauce Dip and click here for all our popular Vietnamese Recipes that are sometimes traditional and definitely sometimes not. Check out more Vietnamese Recipes Here.Diane's Vietnamese Fish Sauce Dip Recipe Nuoc Mam Cham | @whiteonrice

Here’s a Few of our Favorite Vietnamese Ingredients and Tools:

It can sometimes be hard to find good Vietnamese ingredients and tools. Here’s some of the favorites for pickling and beyond:

Weck 1L Tulip Jars (set of 6) – These are one of our favorite shapes of Weck Jars. A beautiful tulip shape, they hold 1 liter each (4 cups) making them perfect for bigger batches of pickles and other tasties.
Weck 1/2 L Tulip Jars (set of 6) – These are one of our favorite shapes of Weck Jars. A beautiful tulip shape, they hold 1/2 liter each (about 2 cups) making them perfect for smaller batches of pickles and other tasties.
OXO Julienne Tool – This little tool makes julienning the carrots and other ingredients a breeze. 

Flying Lion Fish Sauce – This has been our house fish sauce for decades. Great stuff! We’ll use it to make our dipping sauces as well as marinades.
Red Boat Fish Sauce – 100% all natural first press extra virgin Vietnamese fish sauce. A solid craft fish sauce producer.
Koon Chun Hoisin Sauce – Our house favorite hoisin sauce. Great flavor. We use it to make a dipping sauce for spring rolls.

3.62 from 13 votes
Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)
Prep Time
15 mins
Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian
Servings: 10 servings
Calories: 27 kcal
  • 1/2 lb. carrots - julienned or cut into thin match-like strips
  • 1/2 lb. daikon radish , cut same as carrots
  • 4 cups water , slightly warm enough to dissolve the salt and sugar
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 1/2 - 3/4 cup distilled white vinegar or rice vinegar, (start with 1/2 cup and taste the mixture. If you like it more tangy/vinegary, add few more vinegar to taste)
  1. In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.
  2. Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

  3. Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.


{ 60 comments… read them below or add one }
  1. Gili Ketapang

    Thanks for this recipe! We found it on your blog and made amazing banh mi with it!

  2. Gracie

    In the Philippines my auntie used to make pickled chayote, with a KG of peeled and sliced chayote, the size of shoe string fries, 1 medium sized carrot, 1 red bell pepper, both carrot and bell pepper sliced the same way as chayote, 3 tbls of sweet raisins, 1 big red onion sliced thinly, Arranged in clean glass jars, then for the pickling liquid, 4 cups of vinegar, 3 cups of sugar, half a cup of rock salt, 1 tbls of cracked black pepper, 6 pcs bruised garlic, boil till sugar and salt are dissolved, then pour inside the jars and cover immidiately, it will take 2 months before it get spoiled without refrigeration.

  3. Lee

    Hi Diane,

    I am a mix bag (Vietnamese and Chinese heritage), love reading your article/story. My grandma side they made lots of delicious Vietnamese food, I loved them all. I love the pickles. I left home when I was really young, and sadly many of my relatives had passed away before I have the opportunity to ask them for the recipes. Good news though these days I can search up/get help from the online recipes. I have mastered may exotic recipes and now I am ready for the Vietnamese pickles. Have a question – how do I sterile the jar ? Please reply. Thanks Lee

  4. claudia price

    hi, i made this recipe as per instructions, but it turned foul smell, just slimy…why could that be ?? its pretty cold here atm… should i keep it near the heater where the temp is more like room temperature, could that be the problem ?? any help is appreciated, as i love the recipe and daikon is growing in my garden…thank you

    1. Todd & Diane

      Hi, not sure why it’s slimy. The smell is from the daikon, which gives a pungent odor when pickled. But not sure about where the slime would come from.

  5. Christina

    Hi, I love this recipe but when I made it, the daikon smelled horrible. Did I do something wrong? is there something I could do to kill the smell?


    1. Todd & Diane

      Hi Christina, there’s not much to do unless you just only pickle the carrots and eliminate the daikon, which is ok! What you can also do is to open the jar outside and let the daikon “air out” a bit before you eat it. 🙂 Daikon releases a very strong pungent smell when pickled. But for this traditional recipe, the daikon is what gives that punch of flavor everyone loves.

  6. LINDY

    Would it be ok to use Apple Cider Vinegar?

    1. Todd & Diane

      Should work just fine. Slight different taste, but still good.

  7. Annabel

    Having used this recipe many times, I also consider your mum to be the Queen of Vietmanese pickles, and whenever I want to make them I search for white on rice couple banh mi!

  8. Jennie

    I’ll definitely be trying this. I was silly enough to let my mum pass away without learning her recipes which in my case was particularly sad because we’re vegetarian and pretty much all her recipes included her own modifications (particularly stocks), she was a quite naturally gifted cook. She did show me this once though and her little trick was to sugar the carrots first for 10 minutes to draw out the natural sugars from the carrot (much like when you mascerate fruit), then add the rest. Thanks for sharing 🙂


  9. Ai @ MaRecipes

    Hi, I love Daikon pickles and I have a recipe for Korean Pickles Daikon: Hope you can try it and leave me a comment.

  10. Adrienneliq

    Hello! I bought a daikon at the local Asian market today with the plan of trying to pickle it! So excited to find your recipe! I I have a question though…the Vietnamese restaurant that I frequent cuts theirs a little thicker…almost like crinkle cut French fry size…and I love the texture of them. Would your recipe be conducive to larger/thicker cut pieces? Thanks so much!

  11. Chichi

    Do you have to cook/steam/boil the carrots or radish first?

    1. White on Rice Couple

      Hi Chichi. No, the carrots and radishes are not cooked at all. Enjoy.

  12. Caitlin

    I jsut made this yesterday! I got a little confused though, I made it just as you said and had sterilized the jars and lids, but then got concerned and boiled them afterwards according to the directions on my canning jar box. Will that mess them up considerably? Should I then put them in the fridge or are they okay for keeping out on the counter?

    1. White on Rice Couple

      We always make these as quick pickles, something we’ll eat over maybe a month’s time so we don’t ever seal the jars. As with most anything, you just want to start with clean jars and lids. If they store too long we don’t like the texture quite as much. We do store them in the fridge.

  13. Thomas

    Oh My. Thank you for the recipes, the sandwich and pickles are unreal!

  14. anthony

    Time for some banh mi w/ cha bong. HUNGRY.

  15. Emily

    Awesome! This looks like the simplest recipe I’ve seen. I had lunch at a Vietnamese restaurant today and loves the salad…who knew it was pickling made it so tasty?! What other vegetables can I do this to?

  16. Karen

    Love it! I featured your recipe on my banh mi blogpost 🙂

  17. Tanya

    This is a wonderful recipe, I can not wait to try it. Thanks!

  18. alicia

    I’m eager to try this! Can you use plastic containers for this?

    1. White on Rice Couple

      That should be fine. Hope you love it.

  19. Jessica

    I miss my Vietnamese food. Thank you so much.

  20. Mighty Noah B

    I just went and bought everything for this recipe and can’t wait to make it. One question I have is – do I need to follow the typical “Canning” process? i.e. Seal the jars, then submerse them in boiling water? Or is that not necessary? Thank you!

    1. White on Rice Couple

      We almost never “can” the jars since we plan on eating them within a month or so. Just keep them in the fridge. These are quick enough and have a better texture for quick pickling vs being pickled and stored for a long period. Hope that helps. Enjoy!

  21. Tracey @cookingwithloveblog

    I love everything about this, and the radishes are my absolute favorite! Beautiful photos! 🙂

  22. Minh Tran from Hanoi

    Hi Diane,

    Thanks for featuring the Vietnamese dishes in your blog. The pickles look so fresh and yummy that I can’t resist making myself a jar tomorrow (when I go to grocery’s). I suggest you to compete in the cooking contest, same as what Cristine Ha had done, and make us Vietnamese proud of.

  23. Terri B.

    I love the idea of this recipe. Is it possible for me to water bath/can this pickle? I would love to hear your idea.
    Thank you

    1. White on Rice Couple

      Terri B. – I’ve never water bath/canned this recipe before because we normally eat it so quickly. But I don’t see why this technique wouldn’t work. If you do water bath these pickles, please let me know how it turned out! -d

  24. Philip James

    Just found the website and I love pickled veggies of any kind so I will have to try this recipe.

    However, the thing that caught my eye was the knife in the first picture. My parents had one just like it that my father had picked up in while stationed in Thailand with the Air Force. We always used it when making slaws.

    I have often looked for one of my own, but I have no idea what it is called and have never seen one anywhere else until today. Do you know what the name is or where one could be found in the US?

    1. White on Rice Couple

      Philip- This tool is normally found in Vietnamese super markets. Do you have a Vietnamese or Asian market that specializes in South East Asian food supplies? If so, you should be able to find one there. I’ll continue looking online and if I find it, I’ll let you know!

  25. Shut Up & Cook

    The other night I was writing a restaurant review of a Happy Hour at a great Mexican restaurant here in Seattle and do you want to know what my favorite thing was? The Escabeche…aka..the pickled vegetables! I would never order it, but it was delicious. I am totally a convert.

    Am excited to try your recipe and see if I can recreate it. Particularly love pickled veggies when paired with something really rich.

    Happy Friday!

  26. Terry Covington

    My grandmother made German Stollen bread at Christmas every year for my grandfather, using his mother’s recipe. And my whole family uses the buttermilk pancake recipe my great-great-grandmother used, including when she and her family crossed the Oregon Trail by covered wagon. It’s a pretty standard pancake recipe (no big secrets), but she made it with her own buttermilk, something I cannot reproduce. We add just a touch of cinnamon and vanilla to the batter.

  27. Emma Galloway

    My husband is also Vietnamese and my mother-in-laws carrot + daikon pickles are one of my favourite things to eat and one of the first things I begged her to show me how to make 🙂 I eat them on everything!

  28. Veronica of Muy Bueno

    Your photography is so alluring it makes me want to make try all your recipes. The story with this one is extra special because of the sentiment it carries…thanks for sharing. I have so many special cooking memories with my mom and grandma but I have to admit the two I treasure the most is making biscochos with my mom and watching my grandma me tortillas.

  29. chinmayie @ love food eat

    ooooh! That had me drooling!

  30. alexandra @ sweet betweens [blog]

    oh I can’t wait to make these! my favorite part of assembling the crispy friend spring rolls when I was in Ho Chi Minh was always the pickled daikon + carrots – even more so than the spring rolls themselves, the cool, wet lettuce and the bright local herbs.

    thank you so much for sharing such personal stories + family recipes with us. I hope you can sense the appreciation in some way!


    1. White on Rice Couple

      hello Alexandra,
      that’s so cool you’ve been to Vietnam, so you understand the importance of the pickles! And I appreciate you so much, more than you know. xoxo -d

  31. Marian (Sweetopia)

    These definitely look like a perfect way to enhance a meal with a fresh, salty crunch! I often feel like adding that crunchy texture to a meal, whether it’s in a salad or side, and I can’t wait to try these. 🙂 Thanks for sharing a little of your history too, Diane, I loved reading it!

  32. Georgia @ The Comfort of Cooking

    Thanks for sharing this special, simple family recipe, Diane. These look like they’d be absolutely delicious on a sandwich or salad!

  33. Christi Nielsen

    Oooooh can’t wait to make these.
    Question: Bun Thit Nuong is just about one of my favorite things in the world. And of course the pickled carrots and such are one of my favorite parts. I’ve always assumed the white part was jicama, but are you telling me that I’ve been eating daikon radish all this time? I had no idea! And now I won’t be afraid to buy it. lol

    1. White on Rice Couple

      Lol… Christi! you are so cute. Yes, you’ve been eating daikon radish the whole time. I’m pretty sure of it. 🙂

  34. Katy

    These look simple but yummy! My mum very deliberately wouldn’t cook anything she’d grown up with (where she could tell what was for dinner by the day of the week, and everything was bland and boring) so I had a childhood exploring loads of different cuisines. I do think the one thing that I’ll pass on will be her Christmas cake and Christmas puddings though, it’s the only part of Christmas dinner she makes, but they’re so popular, I even send some cake over to a friend in California lol

  35. Geri Miller

    You’re the only one I know who can make a pickle into a beautiful folk tale! Thanks!

  36. Kate Jaworski via Facebook

    Thanks for this recipe! We found it on your blog and made amazing banh mi with it! 🙂

  37. Sean

    I do hope you’ll post to PD?

    1. White on Rice Couple

      Sean- ok! done and done. 2x 🙂

  38. Colette @ JFF

    I love family recipes. Thanks for sharing!

  39. Alyssa | Queen of Quinoa

    Lovely! So fresh and delicious. It reminds me slightly of kimchi only better. Can’t wait to try!

  40. Asian Supper via Facebook

    Mmm can never have too many pickle recipes

  41. Chi Kim Ly via Facebook

    I’ve been patiently waiting for this recipe! Now this will definitely compliment the awesome banh mi recipe! (I’ve made that like 4 times now!!)

  42. Laura Hartman via Facebook

    Love it”o,

  43. Susan @ SGCC

    I love, love, love these! Probably my favorite thing on the plate! I always keep a jar in my fridge too. 🙂

  44. Grace Hatter via Facebook

    This is so good…I have made it lots of times!

  45. Diane, A Broad

    I love lightly sweet refrigerator pickles like these, and I always have a few carrots hanging out in my fridge, just waiting to get wrinkled and squishy. And oh man, do I miss bahn mi.

  46. Bucky

    I must be missing something because I see some lovely pictures and a wonderful story, but there is no actual recipe. Sadness! Would love to see the recipe itself. Thanks, Bucky

    1. White on Rice Couple

      Bucky- thanks for heads-up! We forgot to add the recipe tag in. Just did it, now the recipe is up again.

  47. Averie @ Averie Cooks

    Thanks for sharing about what this recipe means to you and your family, Diane! And they look delicious – I love pickled foods!

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