Vietnamese pickled carrots and daikon

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.

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.

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.

Pungent pickled carrots and daikon are essential in Vietnamese dishes like Vietnamese sandwiches (banh mi), grilled pork and noodles and more

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

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Add Zing to Your Dishes with Đồ Chua: Homemade Vietnamese Pickled Carrot & Daikon – A Flavorful Condiment could elevate any Vietnamese dishes!

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…

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.

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.