Serious Eats: Recipes

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

[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!

Printed from http://www.seriouseats.com/recipes/2013/02/pickled-daikon-and-carrot-do-chua.html

© Serious Eats