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

Vietnamese Pickled Daikon and Carrots for Banh M\u00ec (Do Chua) Recipe

[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.

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  • Yield:Makes about 1 quart
  • Active time: 10 minutes
  • Total time:10 minutes (for best results, let rest for at least 1 day)

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.