Banh Mi Vietnamese Sandwich – Pickled Carrots and Daikon Recipe (1 of 3)
On Sunday I went out to Chinatown to meet up with a few coworkers at my favorite noodle joint on East Broadway. Having arrived a bit early, I decided to kill some time by buying up some Chinese BBQ Pork (cha xiu) at my favorite greasy hole in the wall deli.. After somehow being drawn into buying 1.5 lbs of BBQ pork, I got the brilliant idea to try to make my own Banh Mi Vietnamese sandwiches; I could use some of this BBQ Pork along with my Pernil Roast Pork ! When I finally I met up with my coworkers, they insisted that I had to have the highest quality Vietnamese french bread and pickled carrots & daikon root. On the way home my coworker Leah took me on a detour to the Doughnut Plant for a some amazing doughnuts and by the time I got home, I realized that my local deli didn’t carry any high quality french bread baguettes and I had completely forgotten to pick up the pickled carrots and daikon!
What to do???!! Make your own!
Here’s a recipe I got from http://battleofthebanhmi.com
BTW, I did a search online with the new Microsoft search engine www.Bing.com (give it a try, it’s awesome).
Pickled Carrots and Daikon Recipe
3-4 large carrots peeled
1 medium daikon / white turnip root peeled
3 cups warm water
3 Tablespoons distilled or rice vinegar
3 tablespoons sugar
2 tablespoons salt
Stir the water, vinegar, sugar and salt and set aside. Sharpen your knife and then cut down the carrots and daikon root down to the size of matchsticks AKA julienne cut. If you have a fancy Mandolin, then all the better for you…. Place the carrots and daikon into glass jars and fill with the vinegar pickling solution. According to the recipe you can use them within an hour but it’s best if you wait 3-5 days. Check out my Banh Mi Bread Recipe here.