Pickled Carrots and Daikon

Cải Chua

Preparation info

  • Makes

    3 Cups

    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Pickled carrots and daikon are great to serve, cool or at room temperature, with the salad platter. Diners will gravitate to them if they need a tangy and sweet crunch to complement their meal. Generally served as just an accompaniment, these pickled treats are also added to banh mi thit (sandwiches).


  • 1 cup rice vinegar
  • ½ cup water
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 medium carrots, peeled
  • ½ pound daikon, peeled
  • 4 whole cloves garlic, peeled
  • 1 Thai bird chile, chopped into rings


    1. In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Let boil for 5 minutes. Remove from the heat and set aside to cool.
    2. While the vinegar and water mixture is boiling, slice the carrots and daikon into either -inch slices, or into matchstick pieces—whichever shape you prefer.
    3. Put the carrots and daikon in a large jar with the garlic and chile. Add the cooled vinegar mixture. Seal tight and refrigerate for at least 24 hours before eating. The vegetables can be kept up to 3 weeks in the refrigerator.