Quick Pickled Vegetables Vietnamese Style Food

QUICK PICKLED CARROTS AND DAIKON

Steps:

• Stuff the sliced vegetables into several sterilized mason jars.
• In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
• Cool to room temperature; cover and refrigerate until ready to use.
• Store up to 3 weeks in refrigerator.

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

Steps:

• Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
• In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
• Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
• Add to jars, filling almost to the top.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS (Đồ CHUA)

Steps:

• In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
• Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
• Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
• After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
• Drain the veggies from the water and carefully squeeze to remove the excess liquid.
• Transfer the veggies into the jar. Carefully compress into the jar.
• Pour the liquid into the jar to completely submerge the veggies. If the veggies aren't submerged, feel free to add 2-3 tbsp more water to completely submerge.
• Seal the bottle well then give the bottle a good shake (if you added more water)
• You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.

VIETNAMESE PICKLED VEGETABLES

Steps:

• Put vinegar, water, honey and salt into a large bowl and whisk until the honey is dissolved.
• Add carrots, daikon, cucumbers and toss to combine.
• Cover and refrigerate for at least 1 hour or up to several hours before serving.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

VIETNAMESE PICKLED VEGETABLES

Steps:

• In a large bowl, mix carrots, daikon radish, and jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and daikon begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
• Rinse the vegetables with cold water and drain well.
• In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
• Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
• Store in the refrigerator, and let sit 24 hours before eating. The flavor improves with time, and the pickles should last for months.