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Vietnamese pickled carrots and daikon (radish)

Pickles are a necessary a part of Vietnamese meals! These pickled carrots and daikon (white radish) are simple to make and final for two months within the fridge. They’re served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favorite!). I just about all the time have some available.

Vietnamese pickled carrot and daikon

When you’ve been to Vietnam or Vietnamese eating places, you’ve most likely seen these pickles that are generally served alongside meat dishes, on noodle bowls and filled with abundance inside Banh Mi.

They’re an everyday facet in conventional Vietnamese dishes and I preserve squeezing this recipe in. And it lastly dawned on me to file it as a separate recipe!

Additionally, these pickles are usually simply nice to have within the fridge – for choosing at, including into salads and on the facet of non-Vietnamese dishes (it’s not in opposition to the regulation!) – and final at the least 2 months.

What they style like – Vinegary however much less sharp than typical western pickles (due to the rice vinegar), erring extra in direction of candy and never that salty. Carrot and daikon (white radish) is good as a result of they maintain a pleasant crunch for excellent texture!

Pickled vegetables for banh mi


Right here’s what you want for these Vietnamese pickles:

Chicken Banh Mi ingredients
  • Carrot and daikon (white radish) – These vegetable retain terrific crunch when pickled which provides nice texture to dishes. Both use a knife to chop into skinny batons or a mandolin that may julienne greens into 2 mm thick batons which is wider than typical julienne graters (together with my very own). Don’t be tempted to shortcut reducing the greens through the use of a field grater. I attempted (the lazy cook dinner in me couldn’t resist) – and it simply wasn’t the identical. An enormous vinegary pile of coleslaw-like mush. I missed the crunch!

  • Rice wine vinegar – That is the vinegar used for the pickled greens, an Asian vinegar comprised of rice. Substitute with apple cider vinegar.

  • Salt and sugar – For pickling. These pickled greens are a bit candy and bit salty, good stability between the 2. I typically discover Western pickles too candy or too salty. I feel you’ll just like the stability of those Vietnamese ones.

Find out how to make Vietnamese pickles

It’s extraordinarily straight ahead: simply dissolve the sugar and salt in a big bowl with 1 1/2 cups of boiling water. Then add the vinegar and greens and put aside for at the least 2 hours or till the greens turn out to be slightly floppy. However they’ll nonetheless have a pleasant crunch slightly than being disagreeable mush, and that’s the best way they’ll keep for at the least 2 months.

Quantity of every vegetable to make use of – You need to use as a lot daikon and carrot as you’ll be able to match so they’re all coated within the liquid. I have a tendency to make use of equal quantities of every, however I’ve seen locations that use extra daikon and fewer carrot, and vice versa. Private style I assume, or what’s cheaper on the markets!

Find out how to retailer – Preserve the greens submerged below the liquid in glass jars or containers within the fridge for as much as 2 months. I’ve learn on-line that they’ll final for longer however I haven’t tried. I simply ate some from my fridge which are simply over 2 months outdated they usually nonetheless have a pleasant crunch to them.

Find out how to use – When you intend to make use of all of them right away, then drain in a colander and serve. When you solely plan to make use of some, then simply select what you want, very similar to you’d any pickles from a jar, and devour as is. Simply put it straight onto a serving plate or bowl (just like the Vietnamese Lemongrass Pork Noodle Bowls beneath), or serve in slightly dish and let folks assist themselves!

Vietnamese noodles with lemongrass pork (Bún thịt nướng) ready to be eaten

What to make use of Vietnamese pickles for

Hope you get pleasure from – Nagi x

Watch how you can make it

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Vietnamese pickled carrots and daikon (radish)

Servings4 cups

Faucet or hover to scale

Recipe video above. When you’ve been to Vietnam or Vietnamese eating places, you have most likely seen these pickles that are generally served alongside grilled meats, on noodle bowls (like lemongrass hen, pork and meatballs) and stuffed generously in Banh Mi! Retains for two months within the fridge – preserve the greens submerged within the liquid in hermetic jars or containers. Wonderful with all kinds of Vietnamese meals.


  • Pickle – In a big bowl, dissolve the salt and sugar within the scorching water. Stir in vinegar. Add carrots and daikon – they need to nearly be coated.

  • 2 hours – Go away for two hours till the greens are barely floppy.

  • Utilizing – Drain nicely to make use of, or simply take out what you want (no liquid, simply the greens).

  • Storing – The greens will preserve within the fridge for two months, within the pickling liquid. Use hermetic glass containers or jars (not plastic).

Recipe Notes:

1. Carrot and daikon – it’s exhausting to amount the quantities however mainly you need an identical quantity of every, and sufficient so it’s simply coated by the pickling liquid. Can’t discover white radish? Double up on carrot!
In Vietnam I’ve seen mixes with extra carrot/much less daikon, and vice versa. Use as a lot as you’ll be able to so long as the greens are nearly submerged within the liquid.
2. STORAGE: Finest assembled and eaten contemporary. If you wish to take it for lunch, assemble however omit the Maggi Seasoning and add that simply earlier than consuming.

Diet Info:

Energy: 624cal (31%)Carbohydrates: 46g (15%)Protein: 38g (76%)Fats: 31g (48%)Saturated Fats: 10g (63%)Polyunsaturated Fats: 9gMonounsaturated Fats: 9gTrans Fats: 0.4gLdl cholesterol: 142mg (47%)Sodium: 1474mg (64%)Potassium: 905mg (26%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 11640IU (233%)Vitamin C: 17mg (21%)Calcium: 155mg (16%)Iron: 5mg (28%)

Lifetime of Dozer

He doesn’t realise it’s simply greens!



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