Monday, February 7, 2011

Recipe - Vietnamese Pickled Carrots and Daikon Radish

Vietnamese Pickled Carrots and Daikon Radish

Peel the radish and carrots and cut them into pieces a little larger than matchsticks.  Set these aside to make the dressing.


Mix all of the remaining ingredients together and stir until the sugar and salt have dissolved.  Pour the dressing over the vegetables and place in an airtight container.  Refrigerate for about 2-4 hours. 

Just a note - After you've marinated the carrots and radish, be warned.. This stuff smells pretty bad!!!  Something happens to the radish during the pickling, and well, eww.   However, this tastes completely different than it smells, and when served as an accompaniment to Vietnamese Noodle Salad (Bun) or in Vietnamese Sandwiches (Banh Mi), you don't even notice the smell.  Strange.   I strain most of the excess liquid from the pickled vegetables immediately, this seems to cut down on the smell.   The marinated carrots and daikon will keep, refrigerated for up to 3 weeks. 

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