PICKLED CARROTS AND DAIKON RADISH FOR VIETNAMESE BANH MI SANDWICHES
Learn how to make a sweet-tart pickled condiment for topping an amazingly delicious Vietnamese banh mi sandwich.
Provided by Lane
Categories Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- Cut the daikon radish and carrots into 2 inch into small matchstick size pieces.
- Prepare for the first rinse. Find a bowl that will fit the daikon and radish with a little room to spare for soaking. Add the radish, carrots, and vinegar and fill up the bowl. Allow the carrots and daikon to soak in mixture for 5 minutes.
- Drain and rinse.
- Fill the same bowl up with white vinegar, sugar, and ice cubes. Add in the daikon and radish for 5 minutes.
- Rinse and allow the daikon and radish to air dry on paper towels.
- In a small pot, mix together water, sugar, and vinegar. Let it come to a boil. Once at boiling, remove from heat. Allow mixture to cool.
- Add the dried carrot and daikon radish into a container or jar. Pour in the cooled mixture.
- Cover and refrigerate until ready to use. Store up to 30 days in a refrigerator. For immediate use, let the carrots and daikon marinade for about an hour. For a deeper flavor, allow the jar to sit overnight to allow the taste to get to the desired tartness.
Nutrition Facts : Calories 38 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON
Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.
Provided by Melissa Clark
Categories lunch, sandwiches, main course
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
- Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
- Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
- Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON
Steps:
- 1. To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes. 2. Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside. 3. Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture. 4. Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
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