Vietnamese pickled carrots and daikon (radish)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Pickling
2 hrs
-
Servings
4 cups
-
Calories
624 kcal
-
Course
Condiments
-
Cuisine
Vietnamese
Vietnamese pickled carrots and daikon (radish)
Report
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.
Share:
Ingredients
Pickled vegetables:
- 2 medium carrots , peeled cut into 3mm / 1/10" batons (Note 1)
- 1/2 large daikon (white radish) , peeled, cut the same as carrots (Note 1)
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking / kosher salt
- 3/4 cup rice wine vinegar (sub apple cider vinegar)
Add to Shopping List
Instructions
- Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
- 2 hours - Leave for 2 hours until the vegetables are slightly floppy.
- Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
- Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).
Notes
- Carrot and daikon - it's hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Can't find white radish? Double up on carrot!
- In Vietnam I've seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.
- In Vietnam I've seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.
- STORAGE: Keep for 2 months (likely longer!) in an airtight container the fridge submerged in the liquid, like you would any other pickle!
Nutrition Information
Show Details
Calories
624cal
(31%)
Carbohydrates
46g
(15%)
Protein
38g
(76%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
142mg
(47%)
Sodium
1474mg
(61%)
Potassium
905mg
(26%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
11640IU
(233%)
Vitamin C
17mg
(19%)
Calcium
155mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624cal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 142mg | 47% |
| Sodium | 1474mg | 61% |
| Potassium | 905mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 11640IU | 233% |
| Vitamin C | 17mg | 19% |
| Calcium | 155mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
