Serves 8
15 min
Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua)
Recipe GLPRe2a3cc9dfb5a50
A bright, tangy Vietnamese pickle featuring crisp daikon radish and carrot strips in a simple sugar-vinegar brine. This traditional condiment is the perfect crunchy, refreshing complement to banh mì sandwiches, rice bowls, and other Vietnamese dishes. Ready in just 15 minutes with minimal hands-on time.
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Ingredients
1 large carrot, peeled and cut into thin strips 1/8-inch square and 3 inches long
1 medium daikon radish, peeled and cut into thin strips 1/8-inch square and 3 inches long
1/4 cup granulated sugar
1 tablespoon kosher salt
1 cup water
1/2 cup rice wine vinegar
Directions
Peel the carrot and daikon radish. Using a sharp knife or mandoline, carefully cut both into thin uniform strips that are 1/8-inch square in cross-section and about 3 inches long. You should have roughly 2 cups of each vegetable.
In a small saucepan, combine the water, rice wine vinegar, sugar, and kosher salt. Stir over medium heat until the sugar and salt are completely dissolved, about 2-3 minutes. Do not boil.
Place the carrot and daikon strips into a clean glass jar or container.
Pour the hot brine over the vegetables, ensuring they are completely submerged. If needed, add a bit more water to cover.
Allow the pickle to cool to room temperature, then refrigerate. The vegetables will develop their full flavor and crisp texture after 30 minutes, though they can be enjoyed immediately. Store in the refrigerator for up to 2 weeks.
