Vietnamese carrot pickle

Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all…

These Vietnamese Pickled Carrots are sweet and tart and so delicious! You'll use them on everything, not just Asian food!

Make your Banh Mi sandwiches pop with these Vietnamese Quick Pickled Carrots and Daikon! Ready to eat in just 15 minutes, the tangy flavors and delicious crunch of these pickled vegetables give sandwiches, grain bowls, and salads a much needed boost.

Learn how to make a sweet-tart pickled condiment for topping an amazingly delicious Vietnamese banh mi sandwich.

This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes—from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.

Have you ever had homemade pickles? They couldn't be easier to make, and they are so yummy on sandwiches. Check out this easy method...

Pickled banh mi vegetables are a sweet and sour vegetable condiment used on the Vietnamese banh mi sandwich. Carrots and daikon are shredded and soaked in a simple brine.

This simple and straightforward Vietnamese Pickled Vegetables recipe is incredibly easy to prepare, delicious, versatile and comes together in under 30 minutes. Use these pickles on sandwiches and subs (bahn mi), bowls or as a side to rich proteins.

Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese

Strips of daikon (Asian white radish) and carrot are pickled in sweet and sour brine. Do Chua is a staple condiment in Vietnamese cuisine.

Do chua are crunchy, colorful Vietnamese pickled carrots and daikon that are often served with various popular Vietnamese dishes like Banh Mi, Bun Cha Gio, Banh Xeo, and more. This Vietnamese recipe is very easy to make, taking only 15 minutes, and you can prepare a large batch to keep in the fridge for up to one month.

As a regular accouterment of Vietnamese cuisine, pickled daikon and carrots are great as a little side nibble with your rice and meat dishes or as an addition to your salad. The crunchy texture, and sweet and sour taste adds that extra little touch to your meal. You might have tried a Vietnamese ‘banh mi’ sandwich before, and this is one of the essential ingredients to complete the full banh mi experience.

My refrigerator is absolutely packed with homemade condiments and sauces. I love having lots of building blocks to add to the flavor of even the most basic meals. These Vietnamese pickles are a great addition to my stockpile, allowing for a twist on basic sandwiches and salads, and enabling me to create more authentic Vietnamese dishes like vermicelli noodles and banh mi sandwiches (recipes forthcoming). The carrots and daikon radish hold their crunch and are complemented by the sweet and…

Traditional Vietnamese Pickled Carrots and Daikon (Do Chua) - Cooking Therapy

Anyone that’s ever ate Banh Mi has probably had pickled carrots & daikon. They probably also know how amazing these fermented veggies are. Just like pickles that you may be more familiar …

The other day when I made the spicy peanut shrimp sandwiches with Thai style slaw , they reminded me of banh mi sandwiches and I since then that idea has been running through my head.

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge - keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.