Description

This side dish is commonly eaten with banh tet or its square-shaped version, banh chung, during the Vietnamese Lunar New Year celebration (tet). This recipe makes 2 cups, 12 servings.

Ingredients

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1 large daikon (about 2 lbs)
1 tablespoon sea salt
1/2 cup fish sauce
1/2 cup packed brown sugar
1/4 cup water
2 garlic cloves (peel and thinly slice)
2 red chili peppers (thinly slice)

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Instructions

Prepare daikon: Leave the daikon unpeeled but remove any blemishes on the skin with a vegetable peeler or small knife. Cut the daikon into 4-inch chunks then divide the chunks into small wedges. Transfer cut daikon to a large mixing bowl. Add salt and mix until combined. Let the mixture sit for 2 hours until water has pooled to the bottom. Rinse and squeeze the daikon, in batches, to get rid of the salt.
Dry out daikon: Place the daikon on a wire rack over a baking sheet and set the oven to the lowest temperature, typically 170°F. Dry it out for 2 hours or longer if needed. (see notes below for other options).
Transfer dried daikon to a jar with a lid. Add sliced garlic and chili peppers to the jar.
Make the brining liquid: In a small saucepan, heat up fish sauce, brown sugar and water. As soon as the mixture starts to bubble, remove it from the heat. Cool to room temperature.
Brine: Seal with a lid and let it brine for 1 day at room temperature then store in the fridge. It’s ready to eat after 1 day, but will taste much better over time. If kept in the fridge, it can last up to 8 months.

Notes

You can also dry out the daikon using a food dehydrator by following the manufacturer’s instructions. If you are in a hot climate, you can dry the daikon using the sun. Spread the daikon on a clean surface in direct sunlight for several hours. Rinse briefly to remove any dust before storing. For cooler climate, sun drying may take multiple days. Cover the daikon loosely with netting to deter insects.

Prep Time: 48 hours, 2 hours
Category: condiment, side dish
Method: Stovetop
Cuisine: asian, vietnamese