Vietnamese relish is usually a pickled combination of carrots and daikon. The relish adds a crisp and refreshing taste to sandwiches, cold noodle salads, grilled meat dishes. It can also be used to make a sweet dipping sauce, for example, with eggrolls.
Typically, you will see that the vegetables have been julienned or cut into matchstick size. To save some time, you can use a julienne grater. If you prefer other shapes or thicker julienned pieces, it will just mean a longer marinade time.
- 1 carrot, julienned
- 1 lb daikon, julienned
- 1 tsp salt
- ¼ cup white sugar
- ½ cup white vinegar
- ½ cup warm water
1. Place the julienned carrots and daikon into a bowl. Toss the vegetables with the salt and let sit for one hour. The salt will pull out the moisture.
2. Take the vegetables by the handful and squeeze between your palms until the vegetables are dry. Place the squeezed dry vegetables into a jar or container.
3. Make the brine by incorporating the sugar, vinegar and warm water in a bowl.
4. Pour the brine into the jar filled with the vegetables. Let marinade in the refrigerator at least 2-3 hours or overnight. The relish can be kept refrigerated for at least 1 month.