Welcome to my first post on my blog! I thought I should start off with something easy. I’ve recently moved into our new home and I’m excited to start cooking again. For the past 6 months we have been living at our respective parents’ place so we haven’t got the itch to cook for ourselves because we got home cooked food everyday courtesy of our lovely parents. However, we officially moved so we can start cooking again.
My husband and I have got a little obsessed with Bánh mì. We have visited couple places in our area to try out some of the Bánh mì. Needless to say, they were delicious. So we decided we should recreate it at home. I will be cooking everything from scratch including the baguettes. This is the first recipe of Bánh mì series and it is an easy Vietnamese pickle that is often found in Bánh mì sandwiches.
Ingredients for Vietnamese Pickles
Pickling has a couple components, you need some sort of acid, either vinegar, salt and/or sugar for preservation. The amount sugar or salt you put will determine whether the pickle taste sweet or salty. This particular pickle taste pretty sweet but it’s a perfect compliment to the meatiness of other ingredients in Bánh mì.
Recipe can be used to pickle other veggies
This recipe below is what I made in my own kitchen based on what was available my kitchen. I was supposed to marinate it with some salt and sugar but in the midst of cooking I actually forgot to do that. Instead I just mix the salt and sugar with vinegar water. It turned out pretty delicious. This Vietnamese pickle recipe is super simple. All you need to cut all the veggies and then just pour in the pickling liquid and leave it overnight or for 24 hours. It’s definitely one of the simplest recipe I’ve tried. The pickles are also more delicious with time.
Easy Vietnamese pickles (Đồ Chua)
Equipment
- 2 500ml glass jars
Ingredients
- 2 lbs Carrots (2 large)
- 2 lbs Daikon (1 medium)
- 1 tsp salt
- 1/2 cup Rice vinegar (apple or white)
- 1 cup Filtered water or cooled boiled water
- 1/2 cup White granulated sugar
Instructions
- Wash and peel the carrots and daikon
- Cut the carrots and daikon in into 2 ½ inches in length then cut a thin slice off one side so it will stay upright on the cutting board while cutting
- Cut ½ inch thick slices
- Then cut into strips.
- Place carrots and Daikon into a clean pickling jars until it fills to the top of the jars
- Combine water, rice vinegar, sugar and salt together
- Pour the liquid into the jars until it submerges the carrots and daikon
- Leave it overnight or 24 hours before eating
