VIETNAMESE PICKLED VEGETABLES
These pickled vegetables are sweet, tangy, and a little bit spicy. They are traditionally used on Banh Mi sandwiches, and also as part of noodle bowls. I have a julienne peeler-type tool, (available online), that makes the work a lot easier! These veggies get more flavorful over time and should keep for months in the...
Provided by Chef Potpie (Laurel)
Categories Other Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. Place carrots, daikon and jalapeno rings in a bowl and sprinkle with 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss well, letting the vegetables soften for about 3 minutes. They are soft enough as soon as you can touch the ends of a daikon together without it breaking in half.
- 2. Put vegetables in a colander and rinse under cold water and drain well.
- 3. In a bowl or measuring cup, mix together 3/4 cup warm water, 3/4 cup rice vinegar and 1/4 sugar. Stir until sugar has dissolved.
- 4. Transfer softened vegetables into a clean pint jar and pour pickling liquid over them. Run an knife around the inside of the jar, pressing into vegetables to release air bubbles. Vegetables should be completely covered with liquid.
- 5. Store in refrigerator and let sit 24 hours before eating. The flavor improves with time and vegetables should keep in the fridge for months.
PICKLED VEGETABLES-VIETNAM
Make and share this Pickled Vegetables-Vietnam recipe from Food.com.
Provided by kristinj09
Categories Vietnamese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- slice vegetables into match stick strips.
- rub vegetables with salt to drain 1/4 of its volume of water.
- leave to drain.
- mix water, vinegar and sugar and add vegetables.
- let it sit for at least an hour before serving.
Nutrition Facts : Calories 71, Fat 0.1, Sodium 308.1, Carbohydrate 16.6, Fiber 1.1, Sugar 14.6, Protein 0.6
VIETNAMESE PICKLED VEGETABLES
These pickled vegetables are a sweet and spicy addition to Bahn Mi sandwiches and also Vietnamese noodle bowls. Credit for this recipe goes to seletsucre.com. You can easily half this and make only one jar. I have a julienne peeler, which you can purchase online. It make it so much easier! Cook time is marinating time. These will keep for months in the fridge, and they only get more flavorful with time.
Provided by Chef PotPie
Categories Vietnamese
Time P1DT15m
Yield 2 pint jars, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix carrots, daikon radish, and jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and daikon begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
- Rinse the vegetables with cold water and drain well.
- In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
- Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
- Store in the refrigerator, and let sit 24 hours before eating. The flavor improves with time, and the pickles should last for months.
Nutrition Facts : Calories 58.6, Fat 0.1, Sodium 229, Carbohydrate 14.5, Fiber 1.8, Sugar 11.9, Protein 0.6
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
More about "pickled vegetables vietnam recipes"
VIETNAMESE QUICK-PICKLED VEGETABLES RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE: VIETNAMESE QUICK-PICKLED VEGETABLES | WHOLE FOODS MARKET
From wholefoodsmarket.com
VIETNAMESE PICKLES CARROTS & DAIKON , MY FAMILY RECIPE - WHITE …
From whiteonricecouple.com
VIETNAMESE PICKLED VEGETABLES - DUA CHUA / DO CHUA | HELEN'S …
From youtube.com
VIETNAMESE PICKLED VEGETABLES | THE HONEST SPOONFUL
From thehonestspoonful.com
VIETNAMESE PICKLED VEGETABLES (DO CHUA) RECIPE : SBS FOOD
From sbs.com.au
VIETNAMESE PICKLED CARROTS & DAIKON RADISH RECIPE (Đồ …
From hungryhuy.com
DưA CHưA/Đồ CHUA - VIETNAMESE PICKLED VEGETABLES - HELEN’S …
From helenrecipes.com
VIETNAMESE PICKLED VEGETABLES | SOMEBODY FEED SEB
From somebodyfeedseb.com
VIETNAMESE PICKLED VEGETABLES (Đồ CHUA) - THE FOODIE …
From thefoodietakesflight.com
TOP FAMOUS VIETNAMESE PICKLED VEGETABLES & SOME HOMEMADE …
From vietnamtrips.com
VIETNAMESE DAIKON AND CARROT PICKLES (DO CHUA) - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE PICKLED VEGETABLES - GOOD LIFE EATS
From goodlifeeats.com
VIETNAMESE-STYLE CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
You'll also love