About this component
The quick pickle of carrot and daikon that gives banh mi its crunch and tang and cuts through rich grilled meats. A small lesson in how sour and crisp balance fat across the Vietnamese table.
Component facts
- Yield
- About 2 cups (475 ml)
- Prep
- 15 minutes plus 1 hour resting
- Heat
- None
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 1 cup (110 g) carrot, julienned
- 1 cup (110 g) daikon, julienned
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) warm water
- 1/4 cup (50 g) sugar
- 1 tsp (6 g) salt
Method
- Toss carrot and daikon with the salt; rest 10 minutes, then squeeze out liquid.
- Dissolve sugar in warm water and vinegar.
- Pack the vegetables into a clean jar and cover with brine.
- Rest at least 1 hour (better after a day) before serving.
Notes from the book
- Balancing
- Sweet-sour brine against the vegetables' earthiness; squeeze well for crunch.
- Substitutions
- Cider vinegar for rice vinegar; add a little more sugar for a southern sweetness.
- Storage and food safety
- Refrigerate submerged up to 3 weeks. Use clean utensils.
Pairs with in this book
Grilled meats & rice plates.
The Complete Edition
Do Chua (Pickled Carrot & Daikon) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Vietnam chapter it belongs to.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.