Vietnamese Carrot and Daikon Radish Pickles (Dồ Chua)
If you’ve ever had a Bánh mì sandwich, you know how delicious these carrot and daikon radish pickles are. Crunchy and fresh, in a sweet and salty brine, these are as good in a rice bowl as they are in a sandwich.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 6
Prevent your screen from going dark
Ingredients
2medium carrotspeeled, julienned or cut into thin match-like strips (about 2 cups)
1medium daikon radishpeeled and julienned or cut into thin match-like strips (about 2 cups)
2 1/2tablespoonssugar
1tablespoonkosher salt
1cupcold water
1/2cupunseasoned rice wine vinegar
Instructions
Combine the carrots, radish, sugar, and salt in a large bowl. Using your fingertips, massage the salt and sugar into the vegetables until the sugar dissolves. Add the water and rice vinegar. The pickles can be used immediately, or even better, add them to a mason jar, seal it and refrigerate for up to 1 week.