According to Andrea Nguyen, if you only use one pickle on your bánh mì, this should be it. If you can’t find daikon in your local supermarket try another type of radish, such as red radishes, or watermelon radishes. You can also use purple top turnips. This adds a nice crunch and great flavor to the sandwich.
Instructions
- Peel and cut the daikon into sticks about 3 inches long and 0.25 inches thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch without breaking. They will have lost about a quarter of their original volume.
- Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 liter) jar.
- For the brine, stir together the remaining 0.5 cups sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.
