Vietnamese Pickled Daikon and Carrot 越式酸甜萝卜

I make this pickled dish quite often, as it is easy to make, is a great side dish and complements many things, especially grilled, deep-fried or stir-fried meat. We often add this to our sandwiches, or eat it with rice and noodles.

Although this is popularly known as Vietnamese as it is widely-served in Vietnamese restaurants, Chinese make pickled vegetables in similar ways too. Some Chinese recipes may include a little sesame oil, minced garlic or chopped red chilli for added flavor. The pickles taste good with or without the "add-on's". The ratio of sugar, vinegar versus water often vary due to personal preferences but the basic ingredients are the same. 

My pickling liquid recipe is very simple: I call it the "1+1+1" formula. It's one where I don't have to refer to my recipes to remember.

"1 CUP SUGAR + 1 CUP WATER + 1 CUP WHITE RICE VINEGAR"

Inspired by a dish that our favorite Vietnamese restaurant serves, I prepared this large assortment plate which goes very well with our pickled daikon and carrot. We wrapped all these ingredients in Vietnamese rice paper, kind of like making Vietnamese summer rolls with different filings, and enjoyed them with delicious home-made dipping sauces. It's a great choice for summer, very healthy and surprisingly filling!

VIETNAMESE PICKLED DAIKON AND CARROT RECIPE
Makes 1 large bowl
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Ingredients
800g daikon or Chinese radish
200g carrot
1 tsp salt
1 cup sugar
1 cup boiled or bottled water
1 cup white rice vinegar

Steps:
1) Cut daikon and carrot into thin strips.

2) In a bowl, evenly mix daikon strips with 1 tsp salt and let it rest for 15 minutes. After 15 minutes, rinse the daikon a few times with water and drain using colander.

3) Microwave sugar and water for 30 seconds, and stir to dissolve sugar. (Or you can use warm water which is just hot enough to melt sugar). Add vinegar to sugar and water to make the pickling liquid. Stir well.

4) Add daikon and carrot strips to pickling liquid. Store them in clean jars or air-tight glass containers in the refrigerator. They can be eaten after 1 hour, or kept for up to 2-3 weeks (flavor improves over time but vegetables lose crunch slowly).