When you think of Vietnamese sandwiches or banh mi, you can always see the colorful pickled daikon and carrots on top of these sandwiches. The pickles give a nice hint of tartness and a crunch in contrast to the fattiness of the various meats in the banh mi. There are two versions of the pickled daikon and carrots: one as a side dish and one for the sandwich. The sandwich version is a bit saltier than the side dish version in order to stand up to the various cold cuts. Learn how to make this easy accompaniment to jazz up your sandwich today.
This recipe is rated easy and takes 15 minutes to prepare. The pickling process takes at least 24 hours.
1 large Daikon radish
2 large carrots
½ cup of distilled white vinegar
4 tablespoons of salt
1 cup of sugar
3 cups of water
1 large air tight container
Peel the carrots and daikon radish. Using a grater, shred them into thin long strips.
Season the vegetables with 2 tablespoons of salt.
Fill up the bowl with water and soak the vegetables for 10 minutes with cold water. This will help keep the vegetables crisp.
In another bowl, combine 1 cup of sugar, ½ cup of vinegar, 3 cups of water and 2 tablespoons of salt. Mix well.
Fill the vegetables with the brining liquid in a pickling container.
Let the vegetables pickle for at least 24 hours before serving. Store the container in the fridge.
Try our other related bánh mì recipes:
Bánh Mì Xíu Mại or Meatballs Sandwich
For more recipes, visit our EAT page or Recipe Index.
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