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Vietnamese đồ chua

Published on 20 min side, ahead, preserve


  • Carrots, peeled and julienned
  • 2 cups water
  • 1 cup vinegar (can be a mix of rice, white or apple vinegar)
  • 0.5 cup sugar


  1. Boil water in a pot.
  2. Divide julienned carrots into a canning jar (500 mL).
  3. Stir boiling water, vinegar and sugar until sugar is dissolved.
  4. Pour mixture over carrots until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.

Adapted from this original recipe