pickled carrot

"The filling variations for this dish are endless. I have chosen the virtuous road" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available now.

Vietnamese crispy pancakes (banh xeo)

(200 grams) rice flour

tsp turmeric

tsp caster sugar

tsp sea salt

x coconut cream

(250 milliliters) soda water

spring onions, white part very finely chopped, dark-green part thinly sliced

chicken breast

tsp vegetable or coconut oil

bean shoots

Lebanese cucumbers,

red chillies, thinly sliced

pickled carrot and daikon (see below)

coriander, Vietnamese mint, Thai basil, mint and shiso

red bird’s eye chilli, (more if you

garlic clove, finely chopped

(80 milliliters) fish sauce, plus extra if needed

(70 grams) caster sugar

lime juice, plus extra if needed

lemon juice

(about

(about 350 grams) daikon radish,

caster sugar

(125 milliliters) rice wine vinegar

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A quick easy mini version of traditional Banh Mi with a generous portion of our favourte part - pickled carrot!

Mini Banh Mi with quick pickled carrots

portion Just Veg. Carrot Shred Quick Pickle

mini dinner rolls (halved)

Cucumber

Coriander

Spring onion

Mayonnaise

Spread pate and mayonnaise on one side each of bread roll.

Fill with ham slice, cucumber, spring onion, coriander and a generous amount of Just Veg. Carrot Shred Quick Pickle.

Serve.

Slow-cooked lamb rib tortillas. Need we say more? Recipe by Raph Rashid.

Spicy lamb rib tortillas

olive oil

tbs each cumin seeds, cayenne pepper and hot paprika

1.5kg lamb ribs (order from butchers)

corn tortillas

Thick Greek-style yoghurt, dried chilli flakes, coriander sprigs and lime wedges,

(500 milliliters) white vinegar

(110 grams) caster sugar

(25 grams) salt flakes

garlic cloves, bruised

A Vietnamese sandwich (Banh Mi) is incomplete. This easy recipe adds a sweet, tangy crunch perfect for sandwiches, Vietnamese salads, and grilled meats.

Vietnamese Pickled Daikon and Carrots for Bánh Mì (Đồ Chua)

1½ lbs thinly sliced daikon (1 large daikon)

½ lb thinly sliced carrot (1 medium carrot)

fine ground sea salt

white sugar

water

white vinegar

Prepare the daikon and carrot

Peel the daikon and carrot and cut into matchsticks.

Salt and jar the daikon and carrot

In a large bowl, toss together daikon, carrot and salt. Let it sit for 1 hour to pull out the water. Discard water. Squeeze out remaining moisture with your hands then transfer to at least a 24 oz jar.

Make the brine

In a medium size heat proof bowl/cup, dissolve sugar with hot water. Mix in vinegar. Allow the mixture to cool down to room temperature, if needed. Pour liquid into the jar of daikon and carrot and screw on the lid. Leave it at room temperature and it&#8217;s ready to eat in one hour. You can also store in the fridge for up to 2 weeks.

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Full written and printable recipe:https://www.vickypham.com/blog/pickled-daikon-carrot-for-banh-mi
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Top 5 pickled carrot recipes from across the web

The most viewed pickled carrot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese crispy pancakes (banh xe...

Mini Banh Mi with quick pickled car...

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Vietnamese Pickled Daikon and Carro...

The most viewed pickled carrot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine