Vietnamese Pickled Carrots and Daikon (Radish)

Pickles are an integral part of Vietnamese cuisine! These pickled carrots and daikon (white radish) are easy to make and last up to 2 months in the fridge. They are served over Vietnamese noodle bowls (like this), with meat and for banh mi (crispy pork is my favorite!). I always have something.

Vietnamese pickled carrots and daikon

If you've been to Vietnam or a Vietnamese restaurant, you've probably seen these pickles that are usually served alongside meat dishes, over noodle bowls and piled high inside banh mi.

They are a regular side in traditional Vietnamese dishes and I keep tweaking this recipe.

Plus, these pickles are usually great to keep in the fridge – for picking, adding to salads and with non-Vietnamese dishes (it's not against the law!) – and will last for at least 2 months. are

The taste they like. – Vinegar but less sharp than typical western pickles (thanks to the rice vinegar), errs more on the sweet side rather than salty. Carrots and daikon (white radish) are ideal as they retain a nice crunch for great texture!

Pickled vegetables for banh mi


What you need for these Vietnamese pickles:

Chicken without mi ingredients
  • Carrots and Daikon (White Radish) – These vegetables retain a great crunch when pickled which adds great texture to the dish. Either use a knife to cut into thin sticks or a mandoline which will julienne the vegetables into 2mm thick sticks which is wider than a normal julienne grater (including my own). Don't be tempted to cut vegetables short-cut by using a box grater. I tried (the lazy cook in me couldn't resist) – and it just wasn't the same. A large grape cluster of coleslaw-like musk. I missed the crunch!

  • Rice wine vinegar – This is the vinegar used for pickled vegetables, an Asian vinegar made from rice. Alternate with apple cider vinegar.

  • Salt and sugar – For pickles. These pickled vegetables are a little sweet and a little salty, a good balance between the two. I often find Western pickles too sweet or too salty. I think you will like the balance of these Vietnamese.

How to make Vietnamese pickles

It's pretty straightforward: Just dissolve the sugar and salt in 1 1/2 cups of boiling water in a large bowl. Then add the vinegar and vegetables and simmer for at least 2 hours or until the vegetables are slightly flaky. But they will still have a nice crunch instead of becoming an unpleasant musk, and will stay that way for at least 2 months.

Amount of each vegetable to use – You can use as many daikon and carrots as you can fit so they are all covered in liquid. I tend to use equal amounts of each, but I've seen places that use more daikon and less carrot, and vice versa. Personal taste I guess, or what's cheaper in the markets!

Method of storage – Store vegetables in glass jars or containers covered with liquid in the refrigerator for up to 2 months. I've read online that they will last longer but I haven't tried it. I just ate some from my fridge that are just over 2 months old and they still have a nice crunch.

How to use – If you plan to use them all right away, drain in a colander and serve. If you plan to use just a few, just pick what you need, just like you would a pickle from a jar, and use as you go. Just pour it straight into a serving plate or bowl (like the Vietnamese Lemongrass Pork Noodle Bowls below), or serve it in a small dish and let people help themselves!

Vietnamese Noodles with Lemongrass Pork (Bún thịt nướng) are ready to eat

What to use Vietnamese pickles for?

Hope you enjoy. – Nagy X

See how to make it

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Vietnamese Pickled Carrots and Daikon (Radish)

Servings4 Cup

Tap or hover to scale.

Instruction video above. If you've been to Vietnam or a Vietnamese restaurant, you've probably seen these pickles usually served with grilled meats, over noodle bowls (like lemongrass chicken, pork and meatballs) and banh mi. My heart is filled with generosity! Refrigerate for up to 2 months – keep vegetables submerged in liquid in airtight jars or containers. Perfect with all kinds of Vietnamese food.


  • Pickle – In a large bowl, dissolve the salt and sugar in the warm water. Stir in the vinegar. Add carrots and daikon – they should be almost covered.

  • 2 hours – Leave the vegetables for 2 hours until soft.

  • using – Drain well to use, or remove as needed (no liquid, just vegetables).

  • to store – Vegetables will keep in the refrigerator, in the pickling liquid, for up to 2 months. Use airtight glass containers or jars (not plastic).

Instruction Notes:

1. Carrots and daikon – Quantities are difficult to determine but basically you want the same amount of each, and enough to be just covered by the pickling liquid. Can't find white radish? Double up on the carrot!
In Vietnam I've seen mixes with more carrot/less daikon, and vice versa. Use as much as possible until the vegetables are submerged in the liquid.
2. Storage: Best collected and eaten fresh. If you want to have it for lunch, assemble but omit the Maggi seasoning and add it before eating.

Nutritional Information:

Calories: 624The nail (31%)Carbohydrates: 46Yes (15%)Protein: 38Yes (76%)fat: 31Yes (48%)Saturated Fat: 10Yes (63%)Polyunsaturated Fat: 9YesMonounsaturated fats: 9YesTrans fats: 0.4YesCholesterol: 142mg (47%)Sodium: 1474mg (64%)Potassium: 905mg (26%)Fiber: 3Yes (13%)Sugar: 12Yes (13%)Vitamin A: 11640IU (233%)Vitamin C: 17mg (21%)Calcium: 155mg (16%)Iron: 5mg (28%)

The life of a dozer

He doesn't realize it's just a vegetable!

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