Quick pickled Do Chua


  • 225 g julienne carrots
  • 225 g julienne daikon radishes
  • 300 ml water with 3 tablespoons sugar and 1 tablespoon salt dissolved in it
  • 150 ml rice wine vinegar


  1. Place the carrot and daikon radishes in a large 1.5 litre kilner jar.
  2. Pour over the sugar/salt water and the rice wine vinegar and seal the jar.
  3. Leave the jar in the fridge or a cool place for 2 to 3 days before using.
  4. The pickles will last for up to 3 weeks this way.

    Vegetarian option: Bánh mì chay (vegetarian sandwich) – made with tofu or seitan; in Vietnam, usually made at Buddhist temples during special religious events, but uncommon on the streets.