Pickled Carrots and Daikon

This mixed pickle, called do chua, is a standard garnish for the fabulous banh mi sandwiches served at Mekong Restaurant in Greenville, and something found in most Vietnamese pantries. With its bright color and crisp crunch, Chef Huy Tran says it manages to find its way onto most plates that come out of the kitchen.
Photography By Liam Hogan | March 08, 2016

Ingredients

  • 1 pound carrots, peeled and cut into matchsticks
  • 1 pound daikon radishes, peeled and cut into matchsticks
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 ¼ cups distilled white vinegar

Preparation

Sprinkle carrot and radish with salt. Knead vegetables for about 3 minutes as they shed their liquid. This keeps the vegetables crisp. Rinse in a colander, then press to drain completely.

Combine sugar, vinegar and 1 cup water. Stir to dissolve. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to a month.

About this recipe

Mekong Restaurant
2013 Wade Hampton Boulevard
Greenville
864-244-1314

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Ingredients

  • 1 pound carrots, peeled and cut into matchsticks
  • 1 pound daikon radishes, peeled and cut into matchsticks
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 ¼ cups distilled white vinegar
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