Pickled Carrots and Daikon (Đồ Chua)

These quick Vietnamese pickles are an essential component of Bánh Mì. The crisp carrots and daikon are lightly sweet, pleasantly tangy, and refreshing, providing a bright contrast to the savory, caramelized grilled pork and rich mayonnaise. Their acidity also balances the richness of the sandwich, making every bite lighter and more flavorful.

Equiptment

• Wooden cutting board

Ingredients

• 2 large carrots
• 250 g daikon radish (skip if not available)

Pickling Brine

• 200 ml water
• 100 ml rice vinegar
• 50 ml sugar
• 1½ tsp salt

Method

1. Cut the carrots and daikon into thin matchsticks.
2. Sprinkle with approximately 1 tsp salt and gently massage for 2–3 minutes.
3. Rinse briefly with cold water and drain well.
4. Combine the water, rice vinegar, sugar, and salt in a saucepan. Heat until the sugar has dissolved.
5. Allow the brine to cool completely.
6. Place the vegetables in a clean container and pour the cooled brine over them.
7. Refrigerate for at least 2 hours, preferably overnight.

The pickled vegetables will keep for approximately one week in the refrigerator.