BÁNH MÌ! surprisingly quick and easy to make! also my first time making mayo😋
Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Crunchy and tangy Vietnamese pickled carrots and daikon, a staple in banh mi sandwiches and rice bowls.
Ingredients
Ingredients
- 2 cups carrots
- 2 cups daikon radish
- 2 cups hot water
- 2 cups white vinegar
- 1/2 to 2/3 cups sugar
- 2 tsp salt
Instructions
- Heat the water until hot, then stir in sugar, salt, and vinegar until fully dissolved.
- Taste the brine and adjust sweetness or tang as needed. Let cool completely.
- Add the carrots and daikon to the cooled brine, making sure they are fully submerged.
- Transfer to jars or a container and refrigerate.
- Let sit for at least 1 hour before serving. Overnight is best.
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