Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

What had me occupied all Saturday morning? I really wanted Vietnamese sandwiches (Banh Mi) and had no pickled daikon and carrot (Do Chua). A Vietnamese sandwich without picked daikon and carrot is a naked sandwich that isn't worth eating. The same goes with the cilantro and slices of fresh cucumber that also go into a Vietnamese sandwich. So what is a girl to do? Simple. Make it from scratch.

Vietnamese pickled daikon and carrot not only provides a tart and sweet crunch to Vietnamese sandwiches, but it is also added to salads and any other dishes that involve Vietnamese fish sauce dipping sauce (nuoc mam cham).

Vietnamese pickled daikon and carrot is a condiment that is heavily used in Vietnamese cooking so I get to work in preparing a fresh batch when I see my supply in the fridge running low.

There are many variations of this recipe. Simply tweak the ratios of ingredients to your liking. For me, I like my pickled daikon and carrot on the sweeter side.

I use Timothy, my food processor, to quickly cut the daikon and carrot into uniform matchsticks. However, you can use mandolin or cut it by hand. As always, be careful using a mandolin. I’m still haunted by my elementary school second grade “cooking class.”

Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

Makes 2 cups

Ingredients

  • 1 large daikon (1 lb)
  • 1 medium carrot (1/2 lb)
  • 1 tablespoon salt
  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup rice vinegar

Instructions

  1. Peel the daikon and carrot and cut into matchsticks.
  2. In a large bowl, toss together daikon, carrot and salt and let it sit for 1 hour to pull out moisture. Lightly rinse and squeeze excess water out of the daikon and carrot with your hands. Stuff the daikon and carrot into a jar.
  3. In a small pot, combine water, sugar and rice vinegar. Heat on high until sugar dissolves. Pour liquid into the jar of daikon and carrot. Pickle for at least two hours. pickled daikon and carrot can be refrigerated for up to two months.
Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)