Vietnamese Pickled Vegetables Recipes

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VIETNAMESE PICKLED DAIKON RADISH AND CARROTS (Đồ CHUA)



Vietnamese Pickled Daikon Radish and Carrots (Đồ Chua) image

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

250 g daikon radish (peeled and sliced into matchsticks)
250 g carrot (peeled and sliced into matchsticks)
1 heaping tbsp salt
1 cup boiling hot water
6 tbsp cane sugar (or to taste)
4 tbsp vinegar
2-3 tbsp water (extra if needed)

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



Spicy Vietnamese Quick Pickled Vegetables image

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

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

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



Vietnamese Pickled Vegetables image

Vietnamese Pickled Vegetables is a wonderful ingredient adding both flavour and texture to various Asian-inspired salads, sandwiches and burgers. What is more, it makes a great side dish for stir-fried noodles or rice!

Provided by Ieva

Categories     Pantry Ingredients     Side Dish

Time P1DT10m

Number Of Ingredients 8

4 radishes (thinly sliced)
½ chilli (thinly sliced)
1 small carrot (julienned)
1 garlic clove (pealed, whole)
30 ml rice or white wine vinegar
20 g caster sugar
90 ml water (add more if you need to fully submerge)
1/4 tsp salt

Steps:

  • Disinfect a 300ml jar with boiling water and let it air dry before using.
  • Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt has dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.
  • Arrnnge the vegetables inside a jar and pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course your taste). We leave ours for 24 hours at around 20°C for mildly pickled veggies.
  • Store the vegetables in the fridge for up to 1 week.

Nutrition Facts : Calories 62 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 320 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

VIETNAMESE QUICK-PICKLED VEGETABLES



VIETNAMESE QUICK-PICKLED VEGETABLES image

Categories     Vegetable

Yield 4-6 people

Number Of Ingredients 9

1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 carrots, thinly sliced
2 Thai bird or serrano chiles , stemmed and quartered lengthwise
1 (1/2-inch) piece ginger, peeled and thinly sliced
1 large daikon, peeled and thinly sliced
1/2 English seedless cucumber, thinly sliced
1/2 red onion, thinly sliced

Steps:

  • Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON



Shortcut Banh Mi With Pickled Carrots and Daikon image

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

Provided by Melissa Clark

Categories     lunch, sandwiches, main course

Time 45m

Yield 6 servings

Number Of Ingredients 23

3/4 cup shredded carrots
3/4 cup thinly sliced Persian, Kirby or European cucumbers
1/2 cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
1/2 cup mayonnaise
4 tablespoons finely chopped scallions
2 to 3 tablespoons sriracha or other chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon sugar
1/2 cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
6 small hero rolls or 2 baguettes cut into thirds, split
Fresh jalapeño, thinly sliced and seeded, for serving
Mint sprigs, for serving
Cilantro sprigs, for serving

Steps:

  • To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
  • Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
  • Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
  • Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

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