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

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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.

Recipe Facts

4.5

(12)

Active: 10 mins
Total: 0 mins
Makes: 1 quart

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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. 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.

Special equipment

Mandoline slicer