Ann Le

Pickled Carrots and Daikon

Cải Chua

Preparation info

  • Makes

    3 Cups

    • Difficulty

      Easy

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Pickled carrots and daikon are great to serve, cool or at room temperature, with the salad platter. Diners will gravitate to them if they need a tangy and sweet crunch to complement their meal. Generally served as just an accompaniment, these pickled treats are also added to banh mi thit (sandwiches).

Ingredients

  • 1 cup rice vinegar
  • ½ cup water
  • 1 teaspoon

Method

  1. In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Let boil for 5 minutes. Remove from the heat and set aside to cool.
  2. While the vinegar and water mixture is boiling, slice the carrots and daikon into either ⅛-inch slices, or into matchstick pieces—whiche