Vietnamese Pickled Carrots and Daikon (radish)

From:Nagi

Published:March 22nd 24thUpdated:March 24, 24

Pickled cucumbers are an essential part of Vietnamese cuisine! These pickled carrots and daikon (white radish) are easy to make and will last for two months in the fridge. They’re served on Vietnamese noodle bowls (like these), alongside meat and for banh mi (crispy pork is my favorite!). I pretty much always have some on hand.

Vietnamese pickled carrot and daikon

If you’ve been to Vietnam or to Vietnamese restaurants, you’ve probably seen these pickles commonly served with meat dishes, on noodle bowls, and generously stuffed in banh mi.

They are a regular side dish in traditional Vietnamese dishes and I find myself making this recipe again and again. And finally I got the idea to keep it as a separate recipe!

Crispy Pork Belly Banh Mi uses these pickled

Plus, these cucumbers are generally great for storing in the fridge – for picking, adding to salads, and adding to non-Vietnamese dishes (that’s not against the law!) – and they last for at least two months.

How they taste – Vinegary, but less spicy than typical western pickles (thanks to the rice vinegar), more sweet and not as salty. Carrot and daikon (white radish) are ideal as they remain crunchy and have a great consistency!

Ingredients

Here’s what you need for these Vietnamese pickles:

Carrot and daikon (white radish) – These vegetables retain a great crunch when pickled, which gives dishes a great texture. Use either a knife to cut into thin strips or a mandoline, which cuts the vegetables into 2mm thick strips, which is wider than typical julienne graters (including my own). Don’t be tempted to shorten the process of slicing vegetables with a grater. I tried it (the lazy cook in me couldn’t resist) – and it just wasn’t the same. A big, vinegary pile of coleslaw-like mush. I missed the crisis!
Rice wine vinegar – This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice. Replace with apple cider vinegar.
salt and sugar – For pickling. This pickled vegetable is a little sweet and a little salty, a good balance between the two. I often find Western cucumbers too sweet or too salty. I think you will like the balance of these Vietnamese dishes.

How to make Vietnamese pickles

It’s easy: just dissolve the sugar and salt in a large bowl with 1 1/2 cups boiling water. Then add the vinegar and vegetables and let sit for at least 2 hours or until the vegetables are a little limp. But they’ll still be nice and crispy and not an unpleasant mush, and so they’ll keep for at least two months.

Amount of each vegetable to use – You can use as much daikon and carrot as you can fit so that they are all covered in the liquid. I tend to use the same amount of each, but I’ve seen places that use more daikon and less carrots and vice versa. Personal taste I guess, or what’s cheaper in the markets!

How to store – Store the vegetables in jars or containers in the refrigerator under the liquid for up to 2 months. I read online that they last longer but haven’t tried it. I just ate something from my fridge that was just over 2 months old and was still nice and crunchy.

How to use – If you want to use all the ingredients immediately, drain them in a colander and serve. If you only want to use some, just select what you need, much like you would with pickles from a jar, and consume it as is. Simply place it directly on a serving plate or bowl (like the Lemongrass Pork Vietnamese Noodle Bowls below), or serve in a small bowl and let people help themselves!