Best Pickled Carrots and Daikon (đồ chua)

These quick pickles, called đồ chua, probably are best known as a component in bánh mì, or Vietnamese sandwiches. They add bright color and flavor as well as crunch. They’re also a one-stroke solution for adding a refreshingly tart crunch to rice bowls and stir-fries.

⅔ cup unseasoned rice vinegar

2 tablespoons white sugar

2 teaspoons Kosher salt

⅓ cup water

2 medium peeled carrots

8 ounces peeled daikon

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer