Pickles are a necessary a part of Vietnamese meals! These pickled carrots and daikon (white radish) are straightforward to make and final for two months within the fridge. They’re served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favorite!). I just about at all times have some readily available.

Vietnamese pickled carrot and daikon

Should you’ve been to Vietnam or Vietnamese eating places, you’ve in all probability seen these pickles that are generally served alongside meat dishes, on noodle bowls and filled with abundance inside Banh Mi.

They’re a daily facet in conventional Vietnamese dishes and I preserve squeezing this recipe in. And it lastly dawned on me to file it as a separate recipe!

Additionally, these pickles are usually simply nice to have within the fridge – for selecting at, including into salads and on the facet of non-Vietnamese dishes (it’s not towards the regulation!) – and final a minimum of 2 months.

What they style like – Vinegary however much less sharp than typical western pickles (due to the rice vinegar), erring extra in direction of candy and never that salty. Carrot and daikon (white radish) is right as a result of they preserve a pleasant crunch for excellent texture!

Pickled vegetables for banh mi


Right here’s what you want for these Vietnamese pickles:

Chicken Banh Mi ingredients
  • Carrot and daikon (white radish) – These vegetable retain terrific crunch when pickled which provides nice texture to dishes. Both use a knife to chop into skinny batons or a mandolin that may julienne greens into 2 mm thick batons which is wider than typical julienne graters (together with my very own). Don’t be tempted to shortcut slicing the greens by utilizing a field grater. I attempted (the lazy prepare dinner in me couldn’t resist) – and it simply wasn’t the identical. An enormous vinegary pile of coleslaw-like mush. I missed the crunch!

  • Rice wine vinegar – That is the vinegar used for the pickled greens, an Asian vinegar constituted of rice. Substitute with apple cider vinegar.

  • Salt and sugar – For pickling. These pickled greens are a bit candy and bit salty, good steadiness between the 2. I typically discover Western pickles too candy or too salty. I feel you’ll just like the steadiness of those Vietnamese ones.

How one can make Vietnamese pickles

It’s extraordinarily straight ahead: simply dissolve the sugar and salt in a big bowl with 1 1/2 cups of boiling water. Then add the vinegar and greens and put aside for a minimum of 2 hours or till the greens change into slightly floppy. However they may nonetheless have a pleasant crunch quite than being disagreeable mush, and that’s the way in which they may keep for a minimum of 2 months.

Quantity of every vegetable to make use of – You need to use as a lot daikon and carrot as you’ll be able to match so they’re all coated within the liquid. I have a tendency to make use of equal quantities of every, however I’ve seen locations that use extra daikon and fewer carrot, and vice versa. Private style I assume, or what’s cheaper on the markets!

How one can retailer – Maintain the greens submerged beneath the liquid in glass jars or containers within the fridge for as much as 2 months. I’ve learn on-line that they may final for longer however I haven’t tried. I simply ate some from my fridge which might be simply over 2 months outdated and so they nonetheless have a pleasant crunch to them.

How one can use – Should you intend to make use of all of them right away, then drain in a colander and serve. Should you solely plan to make use of some, then simply select what you want, very similar to you’d any pickles from a jar, and eat as is. Simply put it straight onto a serving plate or bowl (just like the Vietnamese Lemongrass Pork Noodle Bowls beneath), or serve in slightly dish and let individuals assist themselves!

Vietnamese noodles with lemongrass pork (Bún thịt nướng) ready to be eaten

What to make use of Vietnamese pickles for

Hope you take pleasure in – Nagi x

Watch easy methods to make it

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Vietnamese pickled carrots and daikon (radish)

Servings4 cups

Faucet or hover to scale

Recipe video above. Should you’ve been to Vietnam or Vietnamese eating places, you have in all probability seen these pickles that are generally served alongside grilled meats, on noodle bowls (like lemongrass rooster, pork and meatballs) and stuffed generously in Banh Mi! Retains for two months within the fridge – preserve the greens submerged within the liquid in hermetic jars or containers. Wonderful with all types of Vietnamese meals.


  • Pickle – In a big bowl, dissolve the salt and sugar within the sizzling water. Stir in vinegar. Add carrots and daikon – they need to nearly be coated.

  • 2 hours – Go away for two hours till the greens are barely floppy.

  • Utilizing – Drain nicely to make use of, or simply take out what you want (no liquid, simply the greens).

  • Storing – The greens will preserve within the fridge for two months, within the pickling liquid. Use hermetic glass containers or jars (not plastic).

Recipe Notes:

1. Carrot and daikon – it’s onerous to amount the quantities however mainly you need the same amount of every, and sufficient so it’s simply coated by the pickling liquid. Can’t discover white radish? Double up on carrot!
In Vietnam I’ve seen mixes with extra carrot/much less daikon, and vice versa. Use as a lot as you’ll be able to so long as the greens are nearly submerged within the liquid.
2. STORAGE: Maintain for two months (seemingly longer!) in an hermetic container the fridge submerged within the liquid, such as you would another pickle!

Vitamin Info:

Energy: 624cal (31%)Carbohydrates: 46g (15%)Protein: 38g (76%)Fats: 31g (48%)Saturated Fats: 10g (63%)Polyunsaturated Fats: 9gMonounsaturated Fats: 9gTrans Fats: 0.4gLdl cholesterol: 142mg (47%)Sodium: 1474mg (64%)Potassium: 905mg (26%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 11640IU (233%)Vitamin C: 17mg (21%)Calcium: 155mg (16%)Iron: 5mg (28%)

Lifetime of Dozer

He doesn’t realise it’s simply greens!

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