Banh Mi Pickled Vegetable Recipe – Vietnamese Sandwiches

Vietnamese Đồ Chua Recipe

Pickled Vegetables for Bánh Mὶ sandwiches.

Pickled daikon and carrot in jars
Pickled daikon and carrot in jars
This is a quick and simple Bánh Mὶ pickled vegetable recipe for Vietnamese sandwiches. However, it is not exclusive to only Bánh Mὶ. You can also pickle other vegetables such as beets or beansprouts to compliment with brined pork and rice.

Serving varies

Preparing time: 15 to 30 minutes

Cooking time: 5 to 10 minutes

Pickling time: minimum of 2 hours

 

  • 1 medium Daikon radish (6 to 8
    Daikon
    Daikon

    inches)

  • 2 small carrots

——————–

Pickled Juice – 1 serving

  • 1 cup water
  • 1/3 cup white vinegar (flavor varies with different quality of vinegar)
  • ¼ cup sugar
  • 1 tsp salt

———————

The proportion of the ingredients may vary depending on the size of the radishes and the carrots.  The amount of radishes is usually two times the carrots. Make sure there is enough pickle juice to submerge all the vegetables.

Combine water, vinegar, sugar, and salt in a saucepan. Bring it to a boil and let it cool completely before adding the vegetables.

Peel the carrots & Daikon radishes skin. If you like to keep the skin, make sure to scrub the vegetable clean. Slice and dice the carrots and the Daikon radishes into thin match stick size. You can also use the food processor to grate the vegetables for quicker results.

Place the vegetables in a large glass jar or a large glass bowl. Add the pickle juice. Make sure the juice blanket the vegetables completely.

Drained Pickled Daikon and Carrots
Drained Pickled Daikon and Carrots

Allow the vegetable to be pickled for a minimum of a few hours. If you would like your vegetables to be sourer, allow them to be pickled four to five days. Refrigerate your pickled vegetables. The vegetables should last for a month being refrigerated.

For our demonstration, I made 4 times the serving of the pickled juice with the medium radish and 2 small carrots. I allowed the vegetable to be pickled for three days.

TIPS: Notice that the Daikon radishes are quite juicy once you cut them up. Make sure to wring all the juice out of the radishes before pickling. This allows the radishes to absorb the new pickled juice quicker.

Once you have successfully made your own pickled veggies, feel free to modify the ingredients to your liking. Substitute sugar with Stevia for a sugar-free recipe. Have a great time!!!

Feel free to leave me questions or comments below. I love to hear your results.

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