Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua) Recipe

A jar of Vietnamese pickled daikon radishes and carrots, used to garnish banh mi. A small pile of the pickled vegetables sit on the wood counter in front of the jar.

Serious Eats / J. Kenji Lopez-Alt

Note: For easiest results, use a mandoline to make the initial slices of carrot and daikon, then a knife to cut the slices into strips.

Recipe Facts

Prep: 5 mins
Active: 10 mins
Total: 5 mins
Serves: 6 servings
Makes: 1 quart

Rate & Comment


  • 1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)

  • 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)

  • 1/4 cup sugar

  • 1 tablespoon kosher salt

  • 1 cup water

  • 1/2 cup rice wine vinegar


  1. Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

Special equipment

Mandoline slicer

Nutrition Facts (per serving)
17 Calories
0g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 17
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 266mg 12%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 0g
Vitamin C 9mg 45%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 170mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)