Pickled Shredded Daikon and Carrots
Củ cải cą rốt chua

You can make a whole bunch of this and bottle and store in the refrigerator, best use within 2 months.

This wonderful condiment is popular for adding in the dipping fish sauce for color and texture, as well as taste. Vietnamese sandwiches also utilize this condiment a lot.


1 cup distilled white vinegar
5 tablespoons sugar
2 pounds daikon, peeled, use a mandoline and shred them in to matchstick-size, about 2 inches long
2 big carrots, do the same as you would do to the daikon
1 1/2 teaspoons salt

Bring to boil the vinegar and sugar mixture

Place the daikons, carrots and salt in a bowl and toss evenly. Set aside for 30 minutes, then rinse thoroughly. Make sure you remove the excess water by squeezing them with your hands (hehe, don't forget to wash your hand)

Add the vinegar mixture and let everything marinate at least 2 hours before serving.