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Vietnamese Pickled Carrots & Daikon for Bun or Banh Mi


These Vietnamese pickled daikon radishes and carrots are almost indistinguishable in taste or texture from the “real deal” pickles. They are a delicious addition to Vietnamese dishes, and can be eaten as a snack, in sandwiches, in salads, or more. Use your imagination, and enjoy!

2 large carrots

4″ long piece of daikon radish, about 2-3″ in diameter

1/4 C salt

3 tsp ascorbic acid

1 tsp sugar

  • Wash carrots and daikon radish.
  • Cut daikon and carrots into pieces about 1.5″ – 2″ long, and use a mandoline to slice them into flat pieces.
  • Julienne daikon and radish, and in a large bowl, rub them down with the salt.
  • Leave on the counter for at least 2 hours (4-6 hours is ideal to give them a bendy pickle-like texture), then rinse well, three times (or more, if it still tastes too salty – taste to check saltiness). Squeeze water and out of the carrots and daikon “pickles.”
  • Once the salt content has been reduced, sprinkle with ascorbic acid and sugar, and rub well.
  • Allow to chill in the fridge before use for at least 30 minutes.


Very Low Amine: carrot, daikon, ascorbic acid, salt

Low Amine: sugar