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Easy Banh Mi Sandwich with Vietnamese pickled veggies including carrots and daikon

Easy Banh Mi Sandwich with Vietnamese Pickled Veggie

A bright and crunchy Vietnamese-inspired pickled veggie recipe that elevates any sandwich, bowl, or meal.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Condiment, Salad, Side Dish
Cuisine: Vietnamese
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Pickling Brine
  • 1 cup warm water
  • 1 cup rice vinegar (or white vinegar in a pinch) Rice vinegar is milder.
  • 3-5 tablespoons sugar Adjust to taste; usually 4 tablespoons is ideal.
  • 1 tablespoon salt Ensure it dissolves completely.
For the Vegetables
  • 1 medium daikon radish, peeled Cut into thin matchsticks.
  • 2 large carrots, peeled Cut into thin matchsticks.

Method
 

Preparation
  1. Cut carrots and daikon into thin matchsticks.
  2. In a bowl, stir warm water, vinegar, sugar, and salt until fully dissolved.
  3. Pack the cut veggies into a clean jar.
  4. Pour the prepared brine over the veggies until fully covered.
  5. Let it sit on the counter for 30 to 60 minutes for quick pickles, then refrigerate.

Notes

For a spicier version, add chili slices. If using white vinegar, you may want to increase the sugar to balance the sharpness.