Add flavor, crunch, and texture to any dish with Pickled Carrots and Daikon, a Vietnamese condiment. I use it on banh mi and many other Vietnamese dishes.
Pickled carrots and daikon is a popular Vietnamese condiment that adds crunch, tanginess, and a punch of color to banh mi and many other dishes. It is fabulous with my Fried Shrimp Banh Mi. What I am sharing is a basic recipe that can easily be enhanced. You can get fancy and customize with other flavoring—add garlic and/or chili peppers, for example. For maximum flavor, marinade overnight. But if you are really impatient, you can eat it after 1 hour of pickling.
This condiment is so simple to make. The most time-consuming part is the cutting of the vegetables. I usually go old-school choosing to julienne the carrots and daikon by hand, but you can certainly use a food processor with a shredding attachment to accomplish the job. If you choose option B, this recipe will take no time to make. Easy peasy…piece of cake...easy as pie. Okay, you get the point.
Here’s how to make it.
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