Simple Way to Banh Mi Recipe Pork Meatball

Vietnamese Pickled Daikon Radish And Carrots

Chicken can be used as well, vietnamese cold cuts, pork meatballs or even firm fried tofu for a vegetarian option.

Recipe Summary 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.

Ingredients | Banh Mi Recipe Pork Meatball

4 cups warm water

¾ cup rice vinegar

3 tablespoons sugar

2 tablespoons salt

½ pound carrots, julienned

½ pound daikon radish, julienned

Directions

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.

Info | Banh Mi Recipe Pork Meatball

prep: 15 mins additional: 1 day total: 1 day Servings: 10 Yield: 10 servings

TAG : Vietnamese Pickled Daikon Radish And Carrots

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,