Prep time: 10 minutes
Serves: 10
Vietnamese Pickled Daikon & Carrots are a combo of tangy, sweet and salty, they’re a key ingredient to making Banh Mi, you can also use these as a garnish for several other Vietnamese dishes.
To save time, you can buy a bag of pre-shredded carrots or use a mandolin that has a julienne attachment (purchase here) and I was able to julienne the whole daikon in a minute.
These Pickled Daikon & Carrots are used in my Chicken Banh Mi / Banh Mi Ga Roti Recipe
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Add the julienned Daikon an Carrots into a large bowl, sprinkle on 2 Teaspoons of Sea Salt and 2 Teaspoons of Sugar, mix well with your hands and let them sit for about 15 minutes. Rinse and drain all the water, place the daikon and carrots onto a kitchen towel, wrap them up and squeeze out as much liquid as you can.
Dissolve ⅓ Cup of Sugar and 1 Teaspoon of Sea Salt in 1 Cup of Warm Water, add 1 Cup White Vinegar. Place the daikon and carrots into a large glass bowl or jar and pour in the vinegar mixture. Refrigerate for at least 2 hours before using, it will stay good in the refrigerator for up to 7 days. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
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