Vietnamese pickles are essentials to Vietnamese dishes. The sweetness, hint of salt, and crunchy textures bring added flavors to dishes. Pickles pair well with vermicelli dishes, banh mi, and rice dishes in a similar way spicy food enhance the taste – it’s hot but you keep coming back for more!
Today, I’m sharing with you two kinds of pickles. The first one is papaya pickles, which I recently learned from my Aunt Ha. Auntie Ha brought this pickles to one of our BBQ’s and I couldn’t stop eating these tasty and tangy papaya pickles. This Northern style pickles was great with BBQ dishes or can be eaten as a side with rice dishes. With just a few ingredients, this green papaya pickles will not only add amazing flavors but gives you an unstoppable craving.
The second is our well-known daikon radish and carrots pickles. There are many variations to this dish because it evolves from passing down from generation to generation and varies from the different locations. The pickles can be kept for a while in the fridge but I assure you the cravings will clean it out sooner than later!
- 1 medium papaya (26 oz)(sliced into 1 inch thick)
- 1 small carrot (sliced into 1 inch thick)
- 6 cups water
- 3 tablespoon salt
- ½ cup fish sauce
- 1 tablespoon rice vinegar
- 3 tablespoon minced garlic
- ½ cup sugar
- ½ cup water
- 5 bird eye chilies (optional, chopped)
- Cut and wash well the papaya under cold water
- Place water in a large mixing bowl, combine the papaya and carrots. Sprinkle salt and mix well. Let the vegetables rest for at least 30 minutes
- Meanwhile, prepare the fish sauce. Combine fish sauce, rice vinegar, garlic, sugar, water, chillies in a bowl. Stir well to dissolve sugar.
- After 30 minutes, drain the vegetables and place in container or bowl if serving right away. Pour fish sauce mixture over, enough to cover the vegetables
- Serve immediately or keep in the refrigerator. They last at least 1 week in the fridge
- 1lb daikon radish (cut into matchsticks)
- 1 small carrots (6oz, cut into 1 inch thick)
- 1 tablespoon salt
- 1 cup luke warm water
- ½ cup sugar
- ½ cup rice vinegar
- In a large mixing bowl, combine daikon and carrot. Sprinkle salt and mix well. Let sit aside for at least 15 to 20 minutes
- To make the brine, in another bowl, combine water, sugar, rice vinegar. Stir well to dissolve sugar
- Rinse and drain the vegetables under cold water. Place vegetables in air tight container. Pour enough brine to cover the daikon and carrots.
- Let the vegetables marine an hour before eating
- Place in refrigerator. They last at least 2 weeks.
- Note: if using regular vinegar, you might have to add more water because rice vinegar tends to be sweeter than regular vinegar