Pickled Carrots And Daikon

These sour pickled carrots and daikon from Vietnam are probably familiar to anyone who has eaten Vietnamese food. These pickled daikon and carrots are included in Vietnamese bánh m, but they can also be served with a variety of other recipes.

It can sometimes be very heavy on the carrots with almost no daikon, as well as the other way around but I prefer it when the ratio is reversed. You can do what you like best, yet I'll show you how simple and speedy it is to make this recipe!

A jar of Vietnamese do Chua or pickles. The word "Chua" means "pickled stuff" in Vietnamese. Strange, right? Because the vegetables in it never change—it always contains carrots and daikon—having such a broad name makes no sense to me.

In any case, they pair well with salty or fatty foods, just like pickles in other cuisines. It's delicious on Vietnamese sandwiches (bánh m), savory crepes (bánh xèo), grilled pork with noodles (bán tht ng), egg rolls (ch g), and many other dishes.

Larger cuts of meat are typically served alongside smaller cuts, as a result, smaller shreds are included in the NC cham (dipping sauce).

Daikon vs. Carrot Ratios

I learned that Vietnamese doncha is mainly made of radishes and that the price is cheap, and carrots are added mainly for color. Similarly here in the United States, the price of this vegetable has flipped, so cost-conscious restaurants and stores are betting on cheaper carrots.

Today, most restaurants I visit use radishes and carrots in a 50:50 ratio for him. I grew up with this. In this recipe, we'll stick with it just to get familiar with it.

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