Do chua are crunchy, colorful Vietnamese carrot and daikon pickles that are often served with banh mi.

Arrange daikon and carrots in a 1-quart jar with a tight-fitting lid.

Pour the vinegar solution over the vegetables; let cool to room temperature, about 30 minutes.

Do Chua (Vietnamese Carrot Daikon Pickle)

Photo:Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Add room-temperature water to barely cover the vegetables.

Seal the jar and refrigerate for at least 8 hours before serving.

To make ahead

Refrigerate pickles in an airtight container for up to 3 weeks.

all ingredients in bowls, cups, and on a cutting board for Do Chua (Vietnamese Carrot Daikon Pickle)

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

overhead view of vinegar mixture with star anise in a small saucepan for Do Chua (Vietnamese Carrot Daikon Pickle)

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman