Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua)

Vietnamese Pickled Daikon and Carrots for Banh M\u00ec (Do Chua)
  • Yield:Makes about 1 quart
  • Active time:10 minutes
  • Total time:10 minutes (for best results, let rest for at least 1 day)
  • Rated: 5.0

[Photographs: J. Kenji Lopez-Alt]

Note: For easiest results, use a mandoline to make the initial slices of carrot and daikon, then a knife to cut the slices into strips.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
  • 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 cup water
  • 1/2 cup rice wine vinegar

Directions

  1. 1.

    Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

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