Pickled Carrots and Daikon

We Vietnamese love to have contrasting textures and flavors in our food. This pickle (đồ chua) is added to various dishes, from sandwiches to savory crêpes to vermicelli bowls. Its freshness balances out the greasiness of fried food. Its crunch, in concert with the sweet-and-sour taste, adds interest to any savory dish. If you don’t like daikon, you can use kohlrabi or green papaya instead.