If you're a fan of Vietnamese food, chances are you've come across these pickled carrot and daikon in your banh mi. Since we have lots of free time, I decided to make some at home - you only need some simple ingredients for the pickling solution such as rice vinegar, salt, sugar and water. Leave for about 1 hour, and they will be ready to eat!
Tangy, slightly sweet, crunchy and refreshing - love it! We used these pickles in our version of egg banh-jo, a cross of two famous sandwiches - British egg banjo and Vietnamese banh mi! Do look out for the recipe in this post.
Vietnamese pickled carrot and daikon
Pickled carrot and daikon
Recipe by Baby Sumo, adapted from Vietnamese Bible
Makes 2 cups
Ingredients
1 large carrot, peeled
1/2 daikon, peeled
For the pickling solution
1/2 cup rice vinegar
1 1/4 tbsp caster sugar
1/2 tsp salt
2/3 cup water
1. Cut the carrot and daikon into 2 inch lengths, then slice thinly. Stack 3-4 slices together and cut into fine shreds (like thin matchsticks). Place in a heatproof bowl.
2. In a small saucepan, combine the ingredients for the pickling solution and bring to the boil. Simmer for 1 minute, then remove from heat. Pour over the carrots and daikon, stir and cover. Allow to marinate for at least 1 hour before using.
3. Store in a clean jar in the refrigerator for up to 2 weeks.
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