Vietnamese Pickled Carrots & Daikon

Whenever I eat a Vietnamese sandwich (Bánh Mì), I always pig out on the Pickled Carrots and Daikon (Đồ Chua) from the sandwich. This is probably the easiest side dish to make. It can go in many dishes other than sandwich, you can find them on spring rolls (Goi Cuon), savory crepes (Bánh Xèo), grilled pork and noodles (BúnThịt Nướng), egg rolls (Chả Gìo), rice plates, vermicelli bowls or just eating by itself.

After rinsed from the salt bath

Here is the Đồ Chua recipe I learned from eating at Vietnamese restaurants.

Ingredients:

• 1/2 lb daikon radish
• 1/2 lb carrots
• 1 tbsp salt
• 3/4 cup boiling water
• 5 tbsp sugar
• Water at room temperature
• 6 tbsp distilled vinegar

Cut carrots & daikon into matchsticks

Instructions:

1. Peel daikon and carrots, julienne them to small matchsticks. 
2. Place them in a large bowl, sprinkle with salt evenly and toss to coat. 
3. Soak for 15 minutes.
4. Rinse thoroughly with room-temperature water to remove salt. Squeeze in small handfuls to remove liquid as much as you can.
5. Add the vegetables to jar to near the top.
6. Boil water then mix sugar to dissolve, then add vinegar in a cup.
7. Pour the liquid into the jar. 
8. Put the lid on. Do not refrigerate but check every 12 hours. 
9. Ready to serve in 2 days, if thickness of the cut is close to matchsticks.

Mix salt into the carrots & daikon