If you’ve ever eaten at a Vietnamese restaurant, you’ve noticed that along with almost all salads and fried dishes, they serve a sweetly spicy mixture of pickled carrot and daikon radish called Do Chua Ngot. This dish is not only easy to make, it is very colorful and tasty. If you want to make them spicy, cut them into jalapenos or Thai chili. They do excellent bar food and a wonderful snack. Their light, crunchy texture also makes them a wonderful addition to Vietnamese sandwiches, Banh Mi, egg rolls, noodle bowls, salads, spring rolls, barbecue, and fried dishes.
The taste is so bright and fresh in your mouth, and it’s so quick and easy.
For 4 people
1 small carrot, peeled and julienned
175g daikon, peeled and julienned
Dressing room
1/2 cup (100g) sugar
2 teaspoons of salt
2/3 cup (150 ml) seasoned rice wine vinegar
Preparation
Combine the dressing ingredients and stir until the sugar is completely dissolved.
Add the carrot and daikon to the dressing and mix well to make sure all the veggies are covered. They will soften and release their liquid. They should lose about 1/4 of their volume. Let marinate for half an hour, stirring the content twice.
Can serve immediately or store for up to 24 hours. Serve with the dressing or drain first.
Notes: If you don’t mind working a bit more for a more aesthetically appealing product, use a large carrot instead, cutting circles from the bottom half of the carrot. Cut small triangles around the circumference of each piece to create flat carrot blossoms, making sure to leave space between each triangle. The same can be done with the daikon. Don’t forget the salt, as it takes the bitterness out of the daikon.
Enjoy!
