Originally posted July 08, 2014

banh mi pickled carrots (do chua)

banh mi pickled carrots (do chua) by joanie

Most versions of this recipe call for a little daikon, which you can definitely add. Since I don't usually have some on hand, I make mine with all carrots. If you want to add daikon, then go ahead and simply reduce the amount of carrots. Jicama would probably be awesome as a substitute, too.


  • 1/2 cup rice vinegar or distilled white vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp kosher
  • 3 carrots, peeled and shredded
  • 1 clove garlic, finely minced
  • 1 shallot, finely minced (optional)
2 cups


Heat the vinegar, water, sugar, and salt over medium heat, stirring occasionally to help dissolve the sugar and salt. Once it reaches a boil, remove from heat.

Add the carrots, garlic, and shallot. Stir to mix and submerge the vegetables. Let sit for 15 minutes to cool. Refrigerate for 1 hour before using.

90 minutes



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