published Sep 20, 2024 If you’ve ever had the pleasure of enjoying a traditional Vietnamese meal, you’ll recognize these colorful pickled carrots and daikon in an instant! I had these numerous times on my recent trip to Hanoi and Saigon (known as Ho Chi Minh). Each restaurant and food stand/cart had them available. Usually, you’ll find them on top of a bánh mì sandwich. I enjoy them on top of pretty much any other savory pork sandwich, and they’re also tasty to serve as a cold side dish. In Vietnam, these sweet, mild pickles are often served with salty fish sauce. I do love an excuse to cook with daikon radishes. I throw them into simmered and braised recipes a lot, like when I make Korean short ribs, but it’s nice to snack on this crunchy vegetable in a cool, fresh dish too! I firmly believe that a good pickle will improve any dish. Spiced pickled lemons for something savory, pickled turnips in a salad or pita, or zesty giardiniera to spice up any sandwich!
Recommended Tools
Mandolin – If you have one of these lying around, it’s the easiest tool for getting matchstick-size slices. Just be super careful while you’re using it! Otherwise, a sharp knife will do the job. Small Saucepan 1 Quart Mason Jar – Mason jars are the obvious choice for homemade pickles, but as long as the container seals tightly and can hold at least 32 ounces, you can use it to make Vietnamese pickled carrots!
Storing
As a quick pickle, these Vietnamese pickled carrots need to stay refrigerated. Stored properly, they will keep for up to 6 weeks!
Carrots – Use two large carrots for an equal number of pickled carrots and daikon in this recipe. Peel them first so that the softer, inner flesh is exposed to the brine! Daikon Radish – This white, winter radish is extremely popular in Asian cooking, particularly in East and South Asia. It’s a very crisp, mild-tasting tuber that’s just slightly sweet and tangy. And it’s great for pickling! If you need a substitute and don’t want to use just carrots, try white turnips or jicama. Kosher Salt – Pickling salt is ideal, but regular kosher salt is fine as long as there are no anti-caking agents in it. Avoid table salt, which often has anti-caking agents and also would make your pickles exceedingly salty. White Vinegar – White vinegar is best for pickling. Rice wine vinegar is a good alternative, and some like to use apple cider vinegar to heighten the sweetness of their pickles. Sugar – Vietnamese pickled carrots are on the sweeter side — like bread and butter pickles! Water – The base of the brine.
They start to taste sweet and tangy, turning a little limp but still crisp, after an hour of chilling. A few hours is even better, and you’ll get the best flavor after a few days in the fridge. Love this recipe? Share it with the world on Pinterest.
