Daikon and Carrot Pickle
Adapted
from “Into the Vietnamese Kitchen” by Andrea Nguyen (Ten Speed Press, 2006)
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.
