Pickles are an essential part ofVietnamese food!
I pretty much always have some on hand.
They are a regular side in traditional Vietnamese dishes and I keep squeezing this recipe in.
Crispy pork belly banh miuses these pickled
And it finally dawned on me to file it as a separate recipe!
and last at least 2 months.
Carrot and daikon (white radish) is ideal because they retain a nice crunch for great texture!
Crispy pork belly banh miuses these pickled
Dont be tempted to shortcut cutting the vegetables by using a box grater.
I tried (the lazy cook in me couldnt resist) and it just wasnt the same.
A big vinegary pile of coleslaw-like mush.
I missed the crunch!
Rice wine vinegar This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice.
Substitute with apple cider vinegar.
Salt and sugar For pickling.
These pickled vegetables are a bit sweet and bit salty, nice balance between the two.
I often find Western pickles too sweet or too salty.
I think youll like the balance of these Vietnamese ones.
Personal taste I guess, or whats cheaper at the markets!
I have read online that they will last for longer but I havent tried.
Prevent screen from sleeping
