As a chef specializing in Vietnamese and Asian cuisine, I am excited to share with you one of my all-time favorite recipes: Vietnamese Daikon-Carrot Pickle. This traditional Vietnamese dish, which is also known as Đồ Chua, is a staple in many dishes, especially in Banh Mi sandwiches.
The combination of crunchy carrots and daikon radish with the sweet-sour taste of pickling liquids makes for a delicious and refreshing side dish that pairs well with savory dishes. The best part? It’s incredibly easy to make!
In this article, I will be sharing with you all the steps needed to make this tasty pickle at home. From the ingredient list to serving recommendations and tips for success. By following my guidance, you’ll have homemade pickles in no time that will rival the ones you find at your local Vietnamese restaurant.
So without further ado, let’s get into how to make one of Vietnam’s most beloved side dishes: Vietnamese Daikon-Carrot Pickle.
Why You’ll Love This Recipe
If you’re on the lookout for a quick, easy, and scrumptious recipe to impress your guests, Vietnamese Daikon-Carrot Pickle is the way to go. This classic Vietnamese dish combines the sweet-sour flavors of carrots and daikon radish with salt, sugar, and rice vinegar to create an explosion of flavors in your mouth. And let’s not forget the exceptionally satisfying crunch from the matchstick-sized vegetables, giving this traditional side dish an undeniable texture!
The Vietnamese Daikon-Carrot Pickle, also known as Đồ Chua in Vietnamese, is a versatile condiment that pairs beautifully with meats, seafood, and even vegetarian dishes. This zesty pickle intensifies the taste of banh mi sandwiches, adds a pop of flavor to fresh spring rolls, and complements grilled chicken or fish perfectly. Plus, it elevates the simplest meals such as rice bowls or noodles by adding a dash of tangy essence.
But what truly sets this recipe apart is how easy it is to make! In just 20 minutes, you’ll have a jar full of homemade pickled deliciousness. All you need are basic pantry staples like salt, sugar, and white vinegar along with daikon radish and carrots. Simply peel and cut the vegetables into matchsticks, combine them with the salt-sugar mixture and leave them overnight to marinate. The next day, add some rice vinegar to create that tangy taste – and voila! Your homemade pickled veggies are ready!
Overall the Vietnamese Daikon-Carrot Pickle recipe is an absolute delight that will earn you countless nods of approval at potlucks or dinner parties. It’s a simple dish that’s easy to prepare but packed with flavor – perfect for busy weekdays or lazy Sundays at home. Give it a try once and I guarantee you’ll be hooked on this fresh and vibrant treat.
Before I jump into the recipe, let’s take a look at what you’ll need to make this delicious Vietnamese daikon-carrot pickle. Bold important information phrase
Here’s what you’ll need:
- 2 pounds daikon radish, peeled and cut into matchsticks
- 1 pound carrots, peeled and cut into matchsticks
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/4 cup rice vinegar
- 3 cups water
- 1/4 cup white vinegar
These ingredients should be readily available at your local grocery store or Asian market. If you can’t find daikon radish, white radish is a good substitute. Also note that rice vinegar is essential for this recipe, as it gives the pickle its distinctive sweet and sour taste.
The Recipe How-To
Before getting into the recipe, make sure you have all the necessary ingredients. You will need 2 pounds of daikon radish and carrots, peeled and cut into matchsticks, in a large bowl.
Sprinkle 2 teaspoons salt and 2 teaspoons sugar, then add enough water to cover the vegetables. Pour in 3 cups of rice vinegar and stir to ensure that everything is mixed together evenly.
Give It Some Time
After mixing the ingredients together, it’s important to give the vegetables some time to pickle. Cover the bowl and allow it to sit for at least an hour or two, but ideally, you should leave it overnight in the refrigerator. The longer you let it sit, the stronger the flavors will be.
Knead the Vegetables
Before serving, you must knead the vegetables well with your hands to release any trapped air and combine all the flavors. You’ll notice that your pickles will become deeply fragrant with a tangy and spicy kick that will leave your mouth watering.
Serve or Store
Once you’ve kneaded your pickles, they’re ready to serve! They’re perfect when paired with other Vietnamese dishes such as banh mi or added as a fresh crunch to salads. Alternatively, if you’re making these in advance or simply want leftovers for later use, store them in an airtight container in your fridge for up to two weeks.
By following this recipe correctly, you can create authentic Vietnamese pickled carrots-daikon that perfectly balance sweet and sour notes alongside a tangy crunch.
Substitutions and Variations
When it comes to this recipe, there is a lot of room for creativity and experimentation. If you’re looking to switch things up or make adjustments based on your personal preferences or dietary requirements, here are some substitutions and variations you can try:
1. Substitute white vinegar for rice vinegar: While rice vinegar is the traditional choice for this Vietnamese pickle recipe, you can use white vinegar if needed. Just keep in mind that the taste may be slightly different.
2. Use different veggies: While daikon and carrots are the go-to veggies for this recipe, you can also experiment with other vegetables such as cucumbers, bell peppers, or even red onions.
3. Adjust the sugar/salt ratio: If you prefer your pickles to be less sweet, you can reduce the amount of sugar or increase the amount of salt in your brine mixture.
4. Add herbs: To give your pickles an extra pop of flavor, consider adding some fresh herbs such as cilantro, basil, or mint.
5. Make it spicy: Kick up the heat by adding some sliced jalapeños or red pepper flakes to your pickle mixture.
6. Vary the size and shape of your veggies: Instead of cutting your daikon and carrots into matchsticks, you can also try slicing them into thin rounds, julienne strips or even shredding them for a different texture.
7. Experiment with different vinegars: Swap out the rice vinegar for apple cider vinegar or try balsamic vinegar for a richer flavor.
By incorporating substitutions and variations into this recipe, you can take an already delicious Vietnamese pickle recipe to new heights and create a flavorful pickled vegetable side dish that’s uniquely yours.
Serving and Pairing
Now that you’ve made your Vietnamese Daikon-Carrot Pickle, it’s time to enjoy it! This sweet and sour pickled vegetable side dish can be a great accompaniment to many meals. Here are some suggestions for serving and pairing this tasty dish.
First and foremost, the Vietnamese Daikon-Carrot Pickle is a classic topping for Banh Mi sandwiches. Also known as Vietnam’s “national sandwich,” Banh Mi is a crusty baguette filled with savory meats, pate, herbs, mayonnaise, and pickled vegetables. The sweet and tangy flavors of the daikon-carrot pickle cut through the richness of the meat and bread, creating a delicious balance of flavors.
Aside from Banh Mi sandwich, this pickled side dish also pairs well with grilled or smoked meats like pork, chicken or beef. The sweet and sour notes complement the smoky flavor of the grill leaving your taste buds in heaven.
The Vietnamese Daikon-Carrot Pickle is also an excellent ingredient for a quick salad dish. Just grab some lettuce or mixed greens from your fridge, add some sliced onions, top with the carrot-daikon pickle, and drizzle over dressing of choice then enjoy! The colorful pickled veggies offer a pop of bright color to any salad bowl.
In addition to its versatility in serving Banh Mi sandwich and as a salad side dish; You might also want to explore using it as a condiment or topping for burgers, sliders or hot dogs. The possibilities are endless with this flavorful recipe!
Overall, whether as an ingredient in a sandwich or burger or served as a side salad; This daikon-carrot pickle recipe is sure to add bright acidity to any meal!
Make-Ahead, Storing and Reheating
The pickled daikon and carrots are best if allowed to sit for at least a day before serving, but can also be made ahead of time for later consumption. These pickled veggies will last a couple of weeks in the refrigerator, stored in an airtight container.
To reheat, simply remove from the fridge and let them come to room temperature. If you find the sourness of the pickle too strong, add a pinch of sugar dissolved in some water.
If you have excess pickling liquid that you don’t know what to do with, use it to marinate meats or other vegetables. It will give them that unique sweet-sour flavor that is typically found in Vietnamese cuisine.
You can also freeze your pickles if you want to have a longer shelf life. However, freezing tends to change the texture of the pickles, so always be prepared for this. If you’re pickling for long term storage, make sure to use sterilized jars and lids, and follow safe canning techniques.
Overall, these Vietnamese-style daikon-carrot pickles are ideal for meal prep purposes or as an addition to your favorite banh mi sandwich. And if you make more than what you need, don’t worry! There are numerous ways to store and use them in upcoming dishes.
Tips for Perfect Results
As someone who has been making Vietnamese and Asian cuisine for years, I can tell you that attention to detail is key when it comes to making the perfect daikon-carrot pickle. Here are some tips to ensure that your pickles turn out perfectly every time:
Firstly, be sure to peel and cut your daikon and carrots into matchstick-like pieces that are similar in size. This will not only ensure even pickling but also make the pickles easier to eat.
Secondly, sprinkling salt on the vegetables and letting them sit for at least an hour before adding other ingredients is crucial. The salt draws out excess moisture from the vegetables, which prevents the pickle juice from becoming diluted and ensures a crisp texture.
Thirdly, use high-quality rice vinegar and an appropriate amount of sugar to create a balance between the sweet and sour flavors of the pickles. I like to use one part vinegar to two parts water, with two teaspoons each of salt and sugar for every 1/4 cup of rice vinegar.
Fourthly, allow enough time for the daikon-carrot mixture to fully pickle. While quick pickles are okay in a pinch, longer pickling results in a better overall flavor and texture. A good rule of thumb is to let the vegetables sit in their vinegar mixture for at least 24 hours before enjoying.
Finally, when serving your pickled daikon-carrots, consider pairing them with other traditional Vietnamese dishes such as banh mi or adding them to a fresh carrot salad for extra crunch and flavor. These pickles are also great atop sandwiches or as a tangy side dish for any meal.
Implementing these simple tips will provide you with a delicious Vietnamese daikon-carrot pickle that is both sweet and sour, crunchy and flavorful.
Now that you know how to make a delicious Vietnamese daikon-carrot pickle, it’s time to address any questions or concerns that may arise. To help with this, I’ve compiled a list of frequently asked questions and their answers. Whether you’re new to pickling or have been doing it for years, these tips and clarifications will be useful in creating the perfect dish every time. So let’s dive into these FAQs and get cooking!
Can carrot and daikon cook together?
Are there any concerns about combining daikon and carrots in a recipe? I understand that some people opt not to cook both together due to rumors about the destructive properties of an enzyme found in carrots which can affect the vitamin C in daikon. However, it is important to note that this combination won’t cause any harm in particular.
How long does pickled daikon last?
The longevity of the pickled daikon is up to 14 days when stored in the refrigerator. It is crucial to ensure that the liquid always covers the daikon to prolong its shelf life.
What is the white stuff in Banh Mi?
The key ingredient for Vu’s banh mi is a combination of barbecued pork leg and cha lua, a seasoned pork sausage roll. The minced pork from the barbecue leg, mixed with the anchovy paste and fish sauce seasoned cha lua, creates a meaty center for the banh mi sandwich.
How long can pickled carrots last?
If you are planning to make pickled carrots, keep in mind that they can be stored in a sealed container in your refrigerator for a maximum of three weeks.
In conclusion, Vietnamese Daikon-Carrot Pickle is a perfect addition to any meal, but it can also stand alone as a delicious snack or appetizer. The combination of daikon radish and carrots gives it a satisfying crunch while the sweet and sour flavors will leave your taste buds craving more.
Not only is this recipe easy to make, but it’s also very flexible. You can adjust the amount of sugar or vinegar to your liking, or even substitute the vegetables with something else.
So why not give this recipe a try? I guarantee that once you have tasted these pickled carrots and daikon, you’ll want to add it to all of your dishes! Don’t be afraid to experiment with different serving options too such as adding it to banh mi, salads or sandwiches.
Vietnamese cuisine never disappoints, and this recipe is no exception. With simple ingredients and quick preparation, you can easily recreate this dish in the comfort of your own home. So go ahead and impress your friends and family with your new-found pickling skills!
Vietnamese Daikon-Carrot Pickle Recipe
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 2 medium carrots, peeled and cut into matchsticks
- 1/2 lb daikon radish, peeled and cut into matchsticks
- Whisk the first three ingredients together until the sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until the vegetables are wilted (about 15 minutes or so). Serve immediately or store for later use.
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