Pickled as a condiment in Vietnam
Đồ chua is a Vietnamese pickled condiment, typically made from julienned daikon radish and carrots, preserved in a sweet and tangy brine of vinegar, sugar, and salt. It is a fundamental component of many Vietnamese dishes, adding a bright, crunchy, and acidic contrast to rich or savory foods.
🍽️ Nutrition at a glance
Đồ chua is very low in calories, fat, and protein, providing primarily simple carbohydrates from the sugar in the brine. Its key nutritional contribution comes from the small amount of fiber and vitamins (like Vitamin C and A) retained from the vegetables, though the pickling process reduces their overall content.
Nutrition breakdown
| Calories | 25 kcal |
| Protein | 0.5 g |
| Carbs | 6 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 180 mg |
| Vitamin C | 4 mg |
| Vitamin A | 30 mcg RAE |
| Potassium | 80 mg |
| Folate | 5 mcg |
| Manganese | 0.1 mg |
Per 1/4 cup (55 g) · estimated, varies by recipe
💡 What's interesting
This condiment is a masterclass in balancing flavors and textures, designed to cut through the richness of fatty meats in dishes like bánh mì sandwiches and bún thịt nướng bowls. Its vibrant orange and white colors also serve as an essential visual garnish, making dishes more appetizing.
