Go Back
+ servings
vietnamese pickeled vegetables

Vietnamese Pickled Vegetables

Vietnamese Pickled Vegetables is a wonderful ingredient adding both flavour and texture to various Asian-inspired salads, sandwiches and burgers. What is more, it makes a great side dish for stir-fried noodles or rice!
5 from 1 vote
Prep Time 10 mins
Pickling time: 1 d
Total Time 1 d 10 mins
Course Pantry Ingredients, Side Dish
Cuisine Vietnamese
Servings 2 portions (300ml jar)
Calories 62 kcal


  • 300ml jar


  • 4 radishes thinly sliced
  • ½ chilli thinly sliced
  • 1 small carrot julienned
  • 1 garlic clove pealed, whole

For Pickling Liquid:

  • 30 ml rice or white wine vinegar
  • 20 g caster sugar
  • 90 ml water add more if you need to fully submerge
  • 1/4 tsp salt


  • Disinfect a 300ml jar with boiling water and let it air dry before using. 
  • Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt has dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.
  • Arrnnge the vegetables inside a jar and pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course your taste). We leave ours for 24 hours at around 20°C for mildly pickled veggies.
  • Store the vegetables in the fridge for up to 1 week.


Calories: 62kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 320mgPotassium: 165mgFiber: 1gSugar: 12gVitamin A: 5203IUVitamin C: 20mgCalcium: 19mgIron: 1mg
Keyword Banh Mi Vegetables, Pickled Vegetables, Vietnamese Pickle, Vietnamese PIckled Vegetables, VIetnamese PIckles for Banh Mi
Tried this recipe?Let us know how it was!