Vietnamese Pickled Daikon and Carrots
These easy and healthy Vietnamese vermicelli tofu bowls are flavorful, refreshing, and so delicious. One of my favorite Vietnamese dishes!
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Ingredients
- 1 medium sized daikon, peeled (mine was about 7-8 inches long)
- 2-3 medium to large carrots, peeled
- 2 cups water
- 1 cup white vinegar
- 3/4 cup organic cane sugar
- 1/2 tsp salt
Instructions
- Julienne or slice the daikon and carrots into thin matchsticks.
- In a small to medium pot, boil the water. Once boiling, turn off the heat and add the vinegar, sugar, and salt. Whisk until dissolved.
- Put the daikon and carrots into a large mason jar or a few smaller jars. Carefully pour in the vinegar mixture over carrots and daikon until covered. Let it cool for 20 minutes and then screw on the lids and place in the fridge. You can use it after a few hours, but it tastes best the longer it sits. I like to wait to eat it until the next day. Store in the fridge and use within a few weeks. Enjoy!
Servings: 8