Vietnamese Pickled Carrot and Radish

  • 01 of 06

    Pickled Carrot and Radish

    Pickled carrots and radish
    Connie Veneracion

    Give your bún bò xào and bánh mì sandwiches an authentic Vietnamese touch by adding a heap of pickled carrot and radish. It's very simple to make. If you can measure liquids and cut solids, you can make it without any problem.

    Continue to 2 of 6 below.
  • 02 of 06

    Fresh Carrot and Radish

    Fresh carrot and cabbage
    Connie Veneracion

    Get your ingredients ready. You'll need a carrot and a radish, or carrots and radishes, depending on the volume of pickles you want. The usual ratio is one part carrot and one part radish; it will be easier to keep the ratio if the vegetables are of the same size.

    The one-to-one ratio, however, is not a rule set in stone. Although milder than non-Asian varieties, the white Asian radish is spicy, has a stronger smell and flavor, and some people prefer to use more carrot than radish. If you particularly like the spiciness and boldness of radish, you can have more radish than carrot in your mix.

    Peel the carrot and radish, or carrots and radishes, and cut off the tips.

    Continue to 3 of 6 below.
  • 03 of 06

    Julienne the Peeled Carrot and Radish

    Julienned carrot and radish
    Connie Veneracion

    Cut the carrot and radish, horizontally or vertically, into slices about an eighth of an inch thick. 

    Cut each slice into strips the size of a matchstick.

    Once you have cut your vegetables, you have a final chance to check your ratio. You can use a measuring cup or a weighing scale to get the ratio that you prefer.

    Pack the julienned carrot and radish into a jar.

    Continue to 4 of 6 below.
  • 04 of 06

    A Note About Vinegar

    Rice vinegar
    Connie Veneracion

    The acidity of vinegar differs from one variety to another. Rice vinegar, for instance, is milder in comparison to coconut vinegar and is a little sweet. Consider this when determining the ratio between water and vinegar to make the pickling solution. The ratio given in the next slide is recommended when using rice vinegar.

    Continue to 5 of 6 below.
  • 05 of 06

    Prepare the Pickling Solution

    Pickling solution
    Connie Veneracion

    To make sure that the vegetables are totally submerged in the pickling solution, prepare a cup of pickling solution for every cup of vegetables.

    There are two ways to prepare the solution. The first involves boiling; the second does not.

    Boiling Method

    For a cup of pickling solution, boil one-fourth cup of water with four tablespoonfuls of white sugar and a tablespoonful of rock salt until the sugar and salt are completely dissolved. Pour in​ a three-fourths cup of rice vinegar and stir. 

    No-Boil Method

    Pour one-fourth cup of water and three-fourths cup of rice vinegar into a jar with a screw-type cap. Add the four tablespoonfuls of sugar and tablespoonful of salt. Screw on the jar cap and shake until the sugar and salt are dissolved.

    Continue to 6 of 6 below.
  • 06 of 06

    Allow the Flavors to Develop

    A jar of pickled carrot and radish
    Connie Veneracion

    Pour the prepared pickling solution into the jar with the julienned carrot and radish. 

    Cover the jar loosely until the mixture has cooled to room temperature.

    Screw on the jar cap and keep the pickled carrot and radish in the fridge for a couple of hours or overnight before using to allow the vegetables time to soak up the flavors of the seasonings.