Candied Radish Raspberry Flan
We were excited to get a radish-inspired dessert recipe from Greenville-based food truck, Gypsy Kitchen. Chef Troy Arnold calls for Candy Stripe radish for this dish, especially beautiful for their sw...
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.
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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