![]() Pickles are an essential part of Vietnamese food! These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. Theyâre served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!). I pretty much always have some on hand. ![]() Vietnamese pickled carrot and daikonIf youâve been to Vietnam or Vietnamese restaurants, youâve probably seen these pickles which are commonly served alongside meat dishes, on noodle bowls and stuffed with abundance inside Banh Mi. They are a regular side in traditional Vietnamese dishes and I keep squeezing this recipe in. And it finally dawned on me to file it as a separate recipe! ![]() Also, these pickles are generally just great to have in the fridge â for picking at, adding into salads and on the side of non-Vietnamese dishes (itâs not against the law!) â and last at least 2 months. What they taste like â Vinegary but less sharp than typical western pickles (thanks to the rice vinegar), erring more towards sweet and not that salty. Carrot and daikon (white radish) is ideal because they retain a nice crunch for great texture! ![]() IngredientsHereâs what you need for these Vietnamese pickles: ![]()
How to make Vietnamese picklesItâs extremely straight forward: just dissolve the sugar and salt in a large bowl with 1 1/2 cups of boiling water. Then add the vinegar and vegetables and set aside for at least 2 hours or until the vegetables become a little floppy. But they will still have a nice crunch rather than being unpleasant mush, and thatâs the way they will stay for at least 2 months. ![]() Amount of each vegetable to use â You can use as much daikon and carrot as you can fit so they are all covered in the liquid. I tend to use equal amounts of each, but Iâve seen places that use more daikon and less carrot, and vice versa. Personal taste I guess, or whatâs cheaper at the markets! How to store â Keep the vegetables submerged under the liquid in glass jars or containers in the fridge for up to 2 months. I have read online that they will last for longer but I havenât tried. I just ate some from my fridge that are just over 2 months old and they still have a nice crunch to them. How to use â If you intend to use them all straight away, then drain in a colander and serve. If you only plan to use some, then just pick out what you need, much like you would any pickles from a jar, and consume as is. Just put it straight onto a serving plate or bowl (like the Vietnamese Lemongrass Pork Noodle Bowls below), or serve in a little dish and let people help themselves! ![]() What to use Vietnamese pickles for
Hope you enjoy â Nagi x Watch how to make it![]() Vietnamese pickled carrots and daikon (radish)
Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge â keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.
Course pickles
Cuisine Vietnamese
Keyword pickled vegetables
Prep Time 15 minutes minutes
Pickling 2 hours hours
Servings 4 cups
Calories 624cal
Author Nagi
IngredientsPickled vegetables:
Instructions
Notes
1. Carrot and daikon â itâs hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Canât find white radish? Double up on carrot!
In Vietnam Iâve seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.
2. STORAGE: Best assembled and eaten fresh. If you want to take it for lunch, assemble but leave out the Maggi Seasoning and add that just before eating.
Nutrition
Calories: 624cal | Carbohydrates: 46g | Protein: 38g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 1474mg | Potassium: 905mg | Fiber: 3g | Sugar: 12g | Vitamin A: 11640IU | Vitamin C: 17mg | Calcium: 155mg | Iron: 5mg
Life of DozerHe doesnât realise itâs just vegetables! ![]() The post Vietnamese pickled carrots and daikon (radish) appeared first on RecipeTin Eats. Nguá»n: RecipeTin Eats https://www.recipetineats.com/vietnamese-pickled-carrots-daikon/ Xem thêm tại: https://hohan020400.weebly.com https://daynauan.info.vn/hoc-nau-an 3/6/2024 0 Comments Tahini sauce![]() This is a classic tahini sauce thatâs creamy and nutty, with a touch of brightness from lemon and flavour from garlic. Use it on all things Middle Eastern, as a dip or drizzle over roasted vegetables for an instant jazz up! ![]() Tahini sauceTahini is a great way to make a creamy sauce without reaching for mayonnaise. Nutty and creamy with a touch of brightness from lemon, this is a staple sauce in Middle Eastern cuisine and iterations of it are found all over my website. However, I thought it handy to separately file a classic tahini sauce which I often offer as a recommended sauce option for Middle Eastern recipes. There is no one way to make tahini sauce as the desired flavour, thickness and consistency will often vary depending on the dish it is served with. This one Iâm sharing today is a classic, great all-rounder. ![]() Ingredients for Tahini SauceHereâs what you need to make Tahini Sauce: ![]()
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How to make Tahini SauceJust mix everything together until smooth and set it aside for 20 minutes to let the flavours meld. In particular, the harshness of raw garlic will blend into the sauce. ![]() PRO TIP: If youâre cooking to impress, make it perfectly smooth by blitzing with a stick blender so thereâs absolutely no garlic lumps. What to use Tahini Sauce for
Also, donât miss the Lamb Kofta Meatballs Tray Bake recipe that I also published today for which this sauce is suggested as an option! Great sheet pan dinner recipe â no stove splatter to deal with and healthier too because thereâs less oil required to cook the meatballs. Enjoy! â Nagi x ![]() ![]() Tahini Sauce
This is my classic Tahini sauce recipe which is very versatile and a great way to make a creamy sauce without using mayonnaise.
Serve with all things Middle Eastern. Drizzle over roasted vegetables, use as a dressing or as a dip for vegetable sticks, pita bread or crackers. It's just a great, quick sauce recipe to know!
Makes just over 1/3 cup (85 ml).
Course Sauce
Cuisine Middle Eastern
Keyword tahini sauce
Prep Time 5 minutes minutes
Calories 394cal
Author Nagi
Ingredients
Garnish:
Instructions
Uses
Notes
1. Tahini â sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If itâs hard to mix together (some brands are better than others â I like Mayverâs) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort â blitz with stick blender.
2. Water thins the sauce so it can be drizzled. It doesnât dilute flavour â tahini is very intense!
3. Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.
4. White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!
Keeps 3 days in the fridge (bring to room temp to use).
Nutrition for full batch.
Nutrition
Calories: 394cal | Carbohydrates: 23g | Protein: 11g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 605mg | Potassium: 303mg | Fiber: 3g | Sugar: 9g | Vitamin A: 41IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg
Life of DozerSo happy to have him home, post op. â¤ï¸ ![]() The post Tahini sauce appeared first on RecipeTin Eats. Nguá»n: RecipeTin Eats https://www.recipetineats.com/tahini-sauce/ Xem thêm tại: https://hohan020400.weebly.com https://daynauan.info.vn/hoc-nau-an |