Happy Vietnamese New Year: Daikon and carrot pickles plus a mushroom bánh mì



One of my favorite Vietnamese dishes is the traditional sandwich, also known as bánh mì. They’ve caught on with tremendous popularity in the U.S. and I can understand why, they’re absolutely delicious. I talk about it a little more here >>>

One of the essential ingredients of bánh mì is a condiment: daikon and carrot pickles. So, today I’m going to share how to make this simple, but delicious condiment and then a quick and easy mushroom bánh mì that is so warm and comforting, it’s perfect for winter.

This pickling recipe is ridiculously easy. You’ll need equal amounts of carrot and daikon, or whatever proportion makes you tingly. It’s all good.



In a food processor shred the carrot and daikon then mix together so they’re evenly distributed.


Tightly pack the carrot/daikon mixture into jars.


Next mix the brine: hot water, rice vinegar, salt and sugar. That’s it! Pour over the slaw mixture until the jars are filled. Seal the jars and place them in the refrigerator for a minimum of 3 days. They’ll keep for months.

But I’m telling you, they won’t last long.

Now, for the sandwich.


These are the essential ingredients for bánh mì: french bread, carrot/daikon pickles, cucumber, jalapeno pepper, cilantro, mayonnaise.


To the essential ingredients listed above add any kind of meat or meatyish goodness. Today, I’m choosing to saute up some crimini mushrooms in a little butter with a splash of shoyu.

Put it all together and you’ve got yourself a little bit of heaven. I’m telling you, make this sandwich! You’re gonna love it!


Enjoy! And Happy New Year!

Carrot and daikon pickles

2 pounds carrots (about 5 medium sized carrots), peeled
2 pounds of daikon radishes (about 2 large daikon), peeled
3 cups hot water
3 T distilled or rice vinegar
2-3T sugar, depending on how sweet you want your pickles
2T salt

  1. Shred or julienne carrots and daikon in a food processor.
  2. Pack carrot/daikon mixture into clean storage jars.
  3. In a medium saucepan heat remaining four ingredients until everything is dissolved to make a brine.
  4. Pour brine over carrot/daikon mixture.
  5. Seal jars and refrigerate for at least 3 days.

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