Skip to main content
Epicurious

Ðồ Chua Pickle

A jar of Ðô Chua Pickle
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li

Literally meaning “sour stuff,” this is the everyday Vietnamese pickle that you’ve seen and eaten countless times in bánh mì, on rice plates, and in other dishes. Ðồ chua is typically made with daikon and carrot, but you can use jicama instead of the daikon for a crunchy-sweet result. It does require more time: You can’t massage it as it will just break apart and you need to chill the pickle 1–2 days to allow the flavors to fully develop before using. If using daikon, choose one that is dense with firm, smooth skin, which are signs that it enjoyed good growing conditions and will likely taste more sweet than bitter. Precut jicama may be sliced into matchsticks for this pickle.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Steamed Vegetables With Miso-Ginger Dressing
This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Scallion-Speckled Rice
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Pork Dinakdakan
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Zucchini Butter
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Dill Pickle Potato Salad
With homemade quick pickles, this will be your new signature side dish.
Easter Salad
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.