Đổ chua (Pickled Daikon and Carrot)
2
- Prep Time10 min
- Total Time2 h
- Makes3 cups
Produced by Sun Ngo; Photography by Christie Vuong; Recipe by Giao Châu.
Besides adding crunch and freshness to bánh mì, this pickle recipe by Giao Châu makes a great addition to salad and rice bowls.
Ingredients
1 medium daikon, (about 1 lb), peeled and cut into sticks about 3 in.-long and 1/4 in.-thick
1 medium carrot, (about 1/3 lb), peeled and cut into sticks about 3 in.-long and 1/4 in.-thick
1 tsp salt
1 tsp plus 3/4 cup sugar, divided
1 1/4 cups distilled white vinegar
1 cup warm water
Instructions
In a large bowl, mix daikon and carrot sticks with 1 tsp salt and 1 tsp sugar. Toss thoroughly. After 15 min, vegetables will release their water content and lose 1/4 of their original volume. Wash under running water and let drain in a colander. Lightly massage to squeeze out any excess water.
In the meantime, make the brine. Combine 3/4 cup sugar, vinegar and water in a 1-L jar. Stir until sugar dissolves.
Transfer vegetables to jar with brine. Use after 2 hours or chill in the fridge for up to a month.
A Guide To Making The Best-Ever Bánh Mì
All the essential elements and more recipes, plus a tribute to bánh mì.
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