Daikon and Carrot Pickle

Daikon and Carrot Pickle

Adapted from “Into the Vietnamese Kitchen” by Andrea Nguyen (Ten Speed Press, 2006)

Time: 15 minutes, plus 1 hour’s marinating

1 large carrot, peeled and cut into thick matchsticks

1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks

1 teaspoon salt

2 teaspoons plus 1/2 cup sugar

1 1/4 cups distilled white vinegar.

1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about

1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.

2. In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.

Yield: About 3 cups.