VIETNAMESE PICKLED DAIKON RADISH AND CARROTS (Đồ CHUA)
This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes-from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.
Provided by Jeeca
Categories Appetizer Condiments Side Dish
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 jar, Calories 438 kcal, Carbohydrate 106 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 229 mg, Fiber 11 g, Sugar 90 g, UnsaturatedFat 2 g
VIETNAMESE PICKLED VEGETABLES
Vietnamese Quick Pickled Veggies are pickled veggies with asAsian twist. They are a great condiment or side. This recipe is AIP, Paleo andVegetarian.
Provided by Beth Chen
Categories Condiment
Time 1h30m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cup, Calories 109 kcal, Carbohydrate 24 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 333 mg, Fiber 2 g, Sugar 21 g
PICKLED VEGETABLES
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Categories Mustard Olive Pepper Vegetable Appetizer Side Cocktail Party Picnic Vegetarian Cauliflower Bell Pepper Carrot Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 cups
Number Of Ingredients 16
Steps:
- Make pickling liquid:
- Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
- Cook vegetables:
- Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
- Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
VIETNAMESE PICKLED VEGETABLES
These pickled vegetables are a sweet and spicy addition to Bahn Mi sandwiches and also Vietnamese noodle bowls. Credit for this recipe goes to seletsucre.com. You can easily half this and make only one jar. I have a julienne peeler, which you can purchase online. It make it so much easier! Cook time is marinating time. These will keep for months in the fridge, and they only get more flavorful with time.
Provided by Chef PotPie
Categories Vietnamese
Time P1DT15m
Yield 2 pint jars, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 58.6, Fat 0.1, Sodium 229, Carbohydrate 14.5, Fiber 1.8, Sugar 11.9, Protein 0.6
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
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評価の数 9カテゴリ Condiment料理 Chinese/East Asian合計時間 1 時間 10 分
- In a small pot over high heat, combine the vinegar, water, salt, and sugar. Stir to combine and boil until the sugar is dissolved, approximately 3-5 minutes. Remove from heat and set aside.
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