Quick Vietnamese Pickles (Dưa Góp) – A Quick and Refreshing Side

Quick Vietnamese Pickles, or Dưa Góp, are a quick and easy side dish that takes just 5 minutes to prepare and can be enjoyed in as little as 30 minutes. With a balance of sweet, savoury, tangy and a hint of heat, these pickles are perfect for cutting through the richness of Tết dishes.

While they are a staple during the Tết (Lunar New Year) celebrations, I make them all year round whenever I need something fresh and tangy to complement a rich meal. The best part? You only need a handful of ingredients and they are incredibly versatile.

Why you'll love this Quick Vietnamese Pickles recipe

• Super Quick - Ready in just 5 minutes, no boiling or fermenting required.
• Fresh and Crunchy - A perfect balance of textures and flavours.
• Pairs Well with Everything - Great with grilled meats, rice dishes or even on its own.
• Easily Customisable - Adjust the seasoning and spice level to your taste.

Ingredients you'll need

This simple Dưa Góp recipe requires just a few fresh ingredients:

Vegetables

• Cucumber - Add a refreshing crunch.
• Carrot - Brings sweetness and a vibrant colour.
• Sweet Pepper - A pop of colour and extra flavour.

Dressing

• Fish sauce - The umami-packed base of the dressing.
• Sugar - Balances the acidity and enhances the flavour.
• Rice vinegar (or lime/lemon juice) - Adds the perfect tangy kick.
• Siracha (optional) - A spicy boost if you like a bit of heat, like I do.

Instructions to make Quick Vietnamese Pickles (Dưa Góp)

Prepare the vegetables

• Cucumber: Cut into 5cm blocks, then slice lengthwise around the soft core and remove it. Slice into 0.5cm thick sticks.
• Carrot: You can either slice them the same way as cucumber, cut them into 0.5cm rounds or go the extra mile and carve them into flower shapes (I like to do this for a special touch!).
• Sweet Pepper (if using): Slice into thin rounds.

Making the dressing

In a small bowl, mix together: 1 part fish sauce, 1 part sugar, 1 part rice vinegar (or lime/lemon juice) and a squirt of siracha (optional but highly recommended). Mix well until the sugar dissolves completely.

Assemble Dưa góp

• Place all the prepared vegetables in a large bowl.
• Pour the dressing over the vegetables and toss well to coat evenly.
• Let it sit for at least 30 minutes before serving.

How to store and serve

• These quick pickles are best enjoyed fresh on the same day.
• If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
• Serve as a side dish with grilled meats, rice dishes or even in a Bánh Mì sandwich.

Final thoughts

This Quick Vietnamese Pickles (Dưa Góp) recipe is so easy, so quick and so delicious! It's a must-have on my table when I am serving rich or fried dishes, as it adds refreshing and tangy contrast to balance everything out.

Try it once, and you'll find yourself making it again and again! Let me know if you give it a go - I'd love to hear how you enjoy it.

Have you checked out my recipes that pair perfectly with these pickles?

Tender Five Spice Pork Shoulder Steak

Vietnamese Grilled Pork Chop

Bún Chả Hà Nội

Vietnamese Shredded Chicken Sticky Rice

Vietnamese Sticky Rice Cake