Vietnamese do chua

Đồ chua is a classic Vietnamese pickle made from thinly sliced daikon radish and carrots, preserved in a sweet and tangy brine of vinegar, sugar, and salt. It's a ubiquitous and essential condiment, not a main dish, found throughout Vietnam and in Vietnamese cuisine worldwide.

🍽️ Nutrition at a glance

This is a very low-calorie, virtually fat-free, and low-protein condiment. Its primary nutritional contribution is from the small amount of carbohydrates in the vegetables and the added sugar in the brine, along with some fiber and vitamin A from the carrots.

Nutrition breakdown

Calories	25 kcal
Protein	0.5 g
Carbs	5.5 g
Fat	0.1 g
Fiber	1 g
Sugar	3.5 g
Sodium	350 mg
Vitamin C	15 mg
Vitamin A	250 IU
Potassium	120 mg
Calcium	25 mg
Iron	0.3 mg
Magnesium	10 mg
Phosphorus	20 mg
Folate	15 mcg

Per 1/2 cup (100 g) · estimated, varies by recipe

💡 What's interesting

Đồ chua is the essential textural and flavor counterpoint in iconic dishes like bánh mì sandwiches and bún bowls, providing a crisp, acidic crunch that cuts through richer ingredients. Nutritionally, the fermentation process can enhance the bioavailability of certain nutrients and introduce beneficial probiotics, depending on the preparation method.