To compliment the Lemongrass Chicken bowls, I made a batch of pickled daikon (Japanese radish) and carrot. The pickles are the perfect garnish for any type of Vietnamese food – banh mi sandwiches, egg rolls, meat dishes – you name it!
I got the recipe from New York Times. The recipe will make about 3 cups of pickles, so you can divide the recipe if you don’t foresee needing THAT much garnish. I don’t think you’ll regret making the full batch though!
- 2 large carrots, peeled and cut into thick matchsticks
- 1 pound daikon radish, no larger than 2 inches in diameter, peeled and cut into thick matchsticks
- 1 teaspoon salt
- 2 teaspoons plus 1/2 cup sugar
- 1 ¼ cups distilled white vinegar
1 cup warm water
- Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using.