The fresh Vietnamese cuisine can’t do without this simple side dish. The Vietnamese spring roll, rice noodle salad get with this easy and quickly preserved pickled carrot a fresh and sour crispy bite.
Only 5 ingredients needed
The recipe is easy:
- Bring water, vinegar and sugar to the boil and let it cool down
- Cut the carrot
- Add salt to the carrot
- Pour all in a jar
Carrot and daikon
I used to make this pickle from carrot and daikon (long white radish-tasting root). The spicy taste of the daikon contrasts nicely with the somewhat boring carrot. But because I couldn’t get any of the daikon, I stick with carrot. We can boost the dull, sweet carrot with some extra vinegar.
When you do have it, replace half of the carrot with daikon. The instructions are the same.
Which Vietnamese dishes do I eat this pickled carrots with?
Roll it in a Vietnamese spring roll. The sweet and sour and crispy carrot contrasts beautifully with the savoury chicken, tofu or shrimps. Or mix it in a Vietnamese rice noodle salad.
The sweet and sour pickled carrots is especially tasty on a Vietnamese banh mi sandwich: a crunchy baguette with meat (made of tofu), crisp lettuce, cucumber, chilli and pickled carrots for a tangy flavour.
- Tastes differ: adjust salt, sweet and sour to your own taste.
- Cut the carrot into thicker strips or even into slices if you want the carrot extra crispy.
- grated carrot will give a soft result.
- You could use a vegetable cutter to cut the carrot into small strips.
Easy to make Vietnamese pickled carrots
The fresh Vietnamese cuisine can’t do without this side dish. With this easy and quickly made sweet and sour carrot strings your Vietnamese spring roll, rice noodle salad or baguette get a crunchy bite and a fresh and sour taste.
- Prep Time: 10
- Cook Time: 2
- Total Time: 12 minutes
- Yield: 350 g 1x
- Category: Side dish
- Method: preserve
- Cuisine: Vietnamese
- 300–350 g julienne sliced carrot/ radish
- 1 tsp salt
- 2 dl of water
- 85 g sugar
- l tsp salt
- 2 dl rice vinegar or natural vinegar
- Small pan
- glass jar with metal lid a capacity of at least 700 ml
- Put the strips of carrot (and rettich if you use it) in a colander. Drain for 10 minutes. Massage the salt through the carrot.
- Rinse the carrot under the tap. Dry well with kitchen paper.
- Sterilize jar: put the clean jar and lid in the sink. Pour boiling hot water in and also let hot water flow over the outside of the pot. Let stand for a few minutes. Carefully pour the water away. Place the jar and lid on a clean (cake) rack.
- Bring water, vinegar and sugar to the boil in a pan. Turn off the heat.
- Pour the liquid into the jar and let cool.
- Add the carrot to the cooled preserving liquid and put away the well-sealed jar for at least 1 hour. Can be stored in the fridge for about two weeks.
Keywords: Sweet and sour, pickled, carrot, preserve, daikon, crispy