VIETNAMESE PICKLED DAIKON RADISH AND CARROTS (Đồ CHUA)
This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes-from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.
Provided by Jeeca
Categories Appetizer Condiments Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
- Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
- Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
- After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
- Drain the veggies from the water and carefully squeeze to remove the excess liquid.
- Transfer the veggies into the jar. Carefully compress into the jar.
- Pour the liquid into the jar to completely submerge the veggies. If the veggies aren't submerged, feel free to add 2-3 tbsp more water to completely submerge.
- Seal the bottle well then give the bottle a good shake (if you added more water)
- You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.
Nutrition Facts : ServingSize 1 jar, Calories 438 kcal, Carbohydrate 106 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 229 mg, Fiber 11 g, Sugar 90 g, UnsaturatedFat 2 g
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
VIETNAMESE PICKLED VEGETABLES
These pickled vegetables are a sweet and spicy addition to Bahn Mi sandwiches and also Vietnamese noodle bowls. Credit for this recipe goes to seletsucre.com. You can easily half this and make only one jar. I have a julienne peeler, which you can purchase online. It make it so much easier! Cook time is marinating time. These will keep for months in the fridge, and they only get more flavorful with time.
Provided by Chef PotPie
Categories Vietnamese
Time P1DT15m
Yield 2 pint jars, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix carrots, daikon radish, and jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and daikon begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
- Rinse the vegetables with cold water and drain well.
- In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
- Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
- Store in the refrigerator, and let sit 24 hours before eating. The flavor improves with time, and the pickles should last for months.
Nutrition Facts : Calories 58.6, Fat 0.1, Sodium 229, Carbohydrate 14.5, Fiber 1.8, Sugar 11.9, Protein 0.6
PICKLED VEGETABLES-VIETNAM
Make and share this Pickled Vegetables-Vietnam recipe from Food.com.
Provided by kristinj09
Categories Vietnamese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- slice vegetables into match stick strips.
- rub vegetables with salt to drain 1/4 of its volume of water.
- leave to drain.
- mix water, vinegar and sugar and add vegetables.
- let it sit for at least an hour before serving.
Nutrition Facts : Calories 71, Fat 0.1, Sodium 308.1, Carbohydrate 16.6, Fiber 1.1, Sugar 14.6, Protein 0.6
STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES
This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.
Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
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