Description
A Vietnamese sandwich (Banh Mi) is incomplete. This easy recipe adds a sweet, tangy crunch perfect for sandwiches, Vietnamese salads, and grilled meats.
Ingredients
Units
Scale
- 1 1/2 lbs thinly sliced daikon (1 large daikon)
- 1/2 lb thinly sliced carrot (1 medium carrot)
- 1 tablespoon fine ground sea salt
- 1/2 cup granulated white sugar
- 1 cup hot water
- 1/2 cup white vinegar
Instructions
- Prepare the daikon and carrot: Peel the daikon and carrot and cut into matchsticks.
- Salt and jar the daikon and carrot: In a large bowl, toss together daikon, carrot and salt. Let it sit for 1 hour to pull out the water. Discard water. Squeeze out remaining moisture with your hands then transfer to at least a 24 oz jar.
- Make the brine: In a medium size heat proof bowl/cup, dissolve sugar with hot water. Mix in vinegar. Allow the mixture to cool down to room temperature, if needed. Pour liquid into the jar of daikon and carrot and screw on the lid. Leave it at room temperature and it’s ready to eat in one hour. You can also store in the fridge for up to 2 weeks.
- Prep Time: 7 minutes
- Cook Time: 2 minutes
- Category: Condiment, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese