HOW TO MAKE - QUICK VIETNAMESE PICKLED DAIKON AND CARROTS - FOR VIETNAMESE SANDWICHES - SIDE DISH
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- Опубліковано 7 січ 2021
- In this video, I will show you how to make a quick and easy vietnamese pickled daikon and carrots side dish. This can be used to make vietnamese banh mi sandwiches. This side dish are eaten with many Vietnamese traditional dishes such as:
- Grilled meat with broken rice
- Nem Nuong Spring rolls
- Grilled fish Spring rolls
- Vietnamese Rice Noodles etc.
There are many uses for this simple and delicious side dish. Make sure to have these ready in the fridge and ready to consume! This will last in the fridge up to a couple months. But best use as texture is the first 2 weeks. Only needs to be pickled for 1 day before ready to eat.
Be sure to check out my other recipes that uses this pickled daikon and carrots as a side dish!
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Great simple little tutorial. If people can't always make things like kimchi from scratch, then the very least they can master is pickled vegetables. These Vietnamese style ones take the cake. I also make it with padron peppers and onion and sometimes take it further north by adding some soy sauce. Delicious, so many ways to eat it and use it as additional topping/levelled up component ingredient in another recipe, or just to enjoy as accompanying side dish salad. Thanks for this video, short'n'sweet. :)
😂 thanks so much! And I think I will be very alarmed and freak out if you some how end up at my place 😂
Your recipe is so easy to remember and do. Not complicated at all. I always rewatch your video when I make it. Like 👍
Thanks so much 😊
Thank you. I like this pickle.
suggestion... instead of using table salt which leaves all the satyt taste, use Kosher salt which is slightly coarser but will not leave the salty taste after you rinse
Ahhh never thought of that. I just used whatever salt I had in the kitchen lol I’ll have to use coarser salt next time :) thanks for the constructive feedback! :)
@@ChefQsTravelRecipe make sure it is Kosher salt, a few rinses and no salty taste, I did it last night and oh so yummy.
Agree, I second this. Always kosher salt or Korean solar salt for any kind of brining. Table salt also destroys healthy and critically important bacteria. Unsure of the chemistry behind this but hey, there's always google for people more frighteningly thorough and intense than even I am. ;)
Thank you. Don't know if this will help, but 1 person used the salad spinner to rinse & dry the veg, which I thought was pretty smart. I did mine the way you did squeezing out the juice by hand, but thought the salad spinner was a good idea, especially if you make it regularly.
Good! Thank you.
Thanks
This is very similar to my sister in law ways of making this. The only difference is the water. She would use fresh bottle water and boil it up and let it cool down it a bit to combine with the sugar and vinegar. This way, it will leave a clear liquid instead of a murky liquids
🤔 will try this method next time! Thanks for the tip! :)
Just curious what kind of sugar you used…saw it was darker… I have palm, sugar, and sugar in the raw and granulated just wasn’t sure which one to use or if it mattered.
Regular granulate sugar. The sugar I used was organic cane sugar that I had on hand.
Saw someone else boil the liquid . What’s up with that ?
Usually in Vietnam … tap water isn’t too clean so most people boil water to purify water. It became part of the recipe. It also helps the sugar and salt to dissolve faster. But then you have to wait for it to cool down to room temp. So it actually makes it a longer process lol boiling water also helps to keep the liquid clear.
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3 tbsp of salt is too much. A teaspoon would have done it.
Why do some recipes just put raw veggies with vinegar and sugar and water without the extra steps?
Great question! I’m not too sure about the other process of making it, but this is how my mom does it.
Daikons have this very distinct smell to it. Kind of stinky smell lol Leaving it as without extracting out the juice will stink up the whole jar. Also, the salt seasons the veggies for the saltiness. As for the carrot, the orange color will dye the daikon orange too if you don’t squeeze out much of the juice :).
In all, this process also makes the daikon and carrot crunchy in texture and salt flavor will have seeped inside :)
@@ChefQsTravelRecipe thank you so much for the detailed reply!!