Vietnamese Pickled Carrots with Daikon
4 servings
15 minutes
Marinated carrots with daikon are a traditional side dish in Vietnamese cuisine, known for their bright and refreshing taste. Its sweet-sour marinade perfectly highlights the natural crunchiness of the vegetables, creating a harmonious blend of textures. This marinade is a popular addition to meat, rice, and noodle dishes, adding zest and balance to flavors. Historically, this recipe emerged as a way to extend the shelf life of vegetables in Vietnam's hot climate, where fermented and pickled products are widely used. Carrots add sweet notes while daikon brings mild spiciness and juiciness. Vietnamese dishes are celebrated for their simplicity and freshness, and this side dish is one of the key elements of traditional cuisine that not only decorates the table but also showcases the region's culinary mastery.
1
Peel the carrot and daikon, then cut them into thin, long strips (the thickness of a matchstick).
- Carrot: 250 g
- Daikon radish: 250 g
2
Slightly warm the water and mix it with vinegar, sugar, and salt. Stir until the sugar dissolves.
- Water: 1 glass
- Vinegar: 0.3 glass
- Sugar: 2 tablespoons
- Salt: 2 teaspoons
3
Tightly fill the jars with carrots and daikon, preferably cut into strips, and pour in the marinade. Close with a lid.
- Carrot: 250 g
- Daikon radish: 250 g
