Great for gut health and packed with flavour – try this sweet and crunchy Vietnamese pickle sandwich for lunch with a zing
This recipe uses the sweet, crunchy daikon and carrot pickle that’s traditionally served with banh mi. They add an awesome crunch to the Vietnamese sandwich, are just as important as all the other ingredients on there.
• 250g carrots, peeled and cut into fine matchsticks
• 250g daikon radish, peeled and cut into fine matchsticks
• 3 teaspoons sea salt
• 125ml rice wine vinegar
• 55g granulated sugar
1 Combine the carrots, daikon radish and 1 teaspoon of sea salt in a colander, scrunch it into the vegetables and let it sit for 30 minutes.
2 Rinse the vegetables, then pat dry with a kitchen towel.
3 Place the vegetables in a clean jar or plastic container.
4 In large bowl, combine 125 ml of warm water with the vinegar, sugar and the remaining salt until they have completely dissolved.
5 Pour the pickling liquid over the vegetables in the jar or container. Put the lid on and refrigerate.
6 Your pickles will be ready to eat in 1 hour and will keep for up to 2 weeks in the fridge.
Recipe courtesy of Freddie Janssen, extracted from Pickled