Pickled Daikon Radish and Carrots (Cu Cai Ca Rot Chua)

This classic crunchy Vietnamese condiment will compliment many meals!

Photo by Allison of Culinary Cupcake

In Vietnam pickled daikon radish and carrots is a favorite condiment in many households. The sweet and sour taste along with the crunchiness of the vegetables make this condiment truly unique. It usually complements many dishes in Vietnamese cuisine like Rice noodles and fresh herbs or Bun voi rau thom, and Lemongrass Pork Chops or Thit heo nuong xa.

When I was little I was usually put off by the smell of pickled radish and carrots. Though when they were put on the side of my favorite dishes I was surprised by how good they tasted with so many different kinds of food, like banh mi. I have learned a great deal about Vietnamese food since I was a child and have practiced the art of pickling. I am lucky that I am able to get daikon radish and carrots at my local farmer’s market. Now I am excited that I can make my own pickled vegetables and share this recipe with my readers!

Pickled Daikon Radish and Carrots (Cu Cai Ca Rot Chua) Recipe

Yields 2 cups

Prep Time 20 minutes Inactive Time 60 minutes

Ingredients

1/2 cup white vinegar

2 tablespoon granulated sugar

1 teaspoon salt

1 pound daikon radish, peeled and cut into matchsticks or shredded

1 carrot, peeled and cut into matchsticks

Directions

Stir together the vinegar, sugar, and salt until well blended.

Place the radish and carrots in the vinegar mixture.

Marinate for 1 hour.

Store in a tight-lidded jar and refrigerate. The vegetables will keep for about 3 weeks.

The smell of the pickled vegetables will be strong, but the flavors will compliment many Vietnamese dishes.

DID YOU MAKE THIS DISH?

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