Authentic home cooking from Vietnam, with US measurements. 
🌱 Vietnamese Pickled Carrots and Daikon
This is a classic Vietnamese pickled vegetable, often served with banh mi, com tam, banh xeo, stir-fried noodles, and many other dishes. Here’s my family’s quick method—just 30 minutes and it’s ready to use with any dish that needs pickles. The result is a sweet and tangy pickle that stays crisp for days in the fridge.
🌱 Vietnamese Pickled Carrots and Daikon
This is a classic Vietnamese pickled vegetable, often served with banh mi, com tam, banh xeo, stir-fried noodles, and many other dishes. Here’s my family’s quick method—just 30 minutes and it’s ready to use with any dish that needs pickles. The result is a sweet and tangy pickle that stays crisp for days in the fridge.
Open in Cookpad AppSteps
- 1
Shred the carrots and daikon, then place them together in a large bowl.
- 2
Sprinkle with 1 teaspoon salt and toss to combine. Let sit for 15 minutes to draw out excess water, then squeeze out as much liquid as possible. At this point, the vegetables should taste lightly seasoned, not salty.
- 3
Add 2 tablespoons vinegar and 1 tablespoon sugar. Mix well and let sit for another 15 minutes. The pickles are ready to eat, or you can store them in the refrigerator for a few days.
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