VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)
Steps:
- Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
Nutrition Facts : Calories 74 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 250 mg, Sugar 14 g, Fat 0 g, ServingSize Makes approximately 5 pints, UnsaturatedFat 0 g
DAIKON AND CARROT PICKLE
Provided by Julia Moskin
Categories quick, condiments
Time 15m
Yield About 3 cups
Number Of Ingredients 5
Steps:
- Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams
VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE
Steps:
- Marinate chicken:
- Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
- Make pickle while chicken marinates:
- Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
- Grill chicken:
- Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
- *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
VIETNAMESE DAIKON-CARROT PICKLE
Make and share this Vietnamese Daikon-Carrot Pickle recipe from Food.com.
Provided by Cluich
Categories Vegetable
Time 5m
Yield 16 oz.
Number Of Ingredients 5
Steps:
- Whisk the first three ingredients together until the sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until the vegetables are wilted (about 15 minutes or so). Serve immediately or store for later use.
Nutrition Facts : Calories 17.8, Sodium 153.6, Carbohydrate 4.4, Fiber 0.4, Sugar 3.8, Protein 0.2
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