Banh Mi Pickled Vegetables

Banh Mi Pickled Vegetables: A Zesty Celebration in Every Bite

There’s something magical about gathering around the dinner table, sharing not just a meal but stories, laughter, and memories. Picture this: the aroma of fresh herbs, the crunch of crispy vegetables, and the tangy essence of pickled goodness wafting through the air. It’s that essence that defines the beloved Vietnamese dish, Banh Mi, and at the heart of it all are the Banh Mi Pickled Vegetables. As you take your first bite, you’re greeted with a refreshing crunch that transports you straight to a bustling street market in Hanoi.

Incorporating these vibrant, pickled veggies into your meal not only completes your Banh Mi sandwich but also brings an explosion of flavor and texture to your kitchen creations. Let’s dive into this delightful, easy recipe that’s perfect for quick dinners, festive meals, or comforting family gatherings.

Why You’ll Love This Recipe

Banh Mi Pickled Vegetables are more than just an accompaniment – they are the star of the show in their own right! Here’s why you’ll absolutely fall in love with this recipe:

• Bursting with Flavor: The sharp tang of vinegar combined with the natural sweetness of the veggies makes for a blissful explosion of taste.
• Versatile: Perfect for sandwiches, salads, and rice bowls, these pickled veggies can complement just about any meal, making them a family favorite.
• Quick and Easy: Prep time is minimal, giving you a delightful side dish ready in under 30 minutes.
• Healthy Option: Packed with vegetables, these pickled beauties are a guilt-free indulgence that’s both nutritious and satisfying.
• Tradition and Comfort: Enjoy a taste of Vietnam right at home, evoking family gatherings and heartfelt connections through food.

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Ingredients

Gathering a few simple ingredients, you’ll be whipping up these Banh Mi Pickled Vegetables in no time. Here’s what you’ll need:

• Carrots – Thinly sliced or julienned for that perfect crunch.
• Daikon Radish – A slightly sweet peppery crunch that balances the carrots beautifully. (Substitution: turnips can work well in a pinch.)
• Rice Vinegar – The star of the pickling process, providing that irresistible tang.
• Sugar – Just a touch to balance the acidity.
• Salt – To draw out excess moisture from the veggies.
• Water – To create the brine.

Timing

• Prep Time: 15 minutes
• Pickling Time: 30 minutes
• Total Time: 45 minutes (ready faster than takeout!)

This recipe takes no time at all, allowing you to focus on what matters most: enjoying good food and good company.

Step-by-Step Instructions

Ready to embark on this culinary adventure? Follow these simple steps to create your Banh Mi Pickled Vegetables:

1. Prep the Vegetables: Begin by washing and peeling your carrots and daikon. Slice them thinly or julienne; the thinner, the better!
2. Make the Brine: In a bowl, mix 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon salt, and 1 cup water. Stir until the sugar and salt dissolve completely.
3. Combine and Soak: Place your prepared vegetables into a clean jar or bowl. Pour the brine over them, ensuring they are fully submerged.
4. Rest and Relax: Let them sit for at least 30 minutes, either at room temperature or in the fridge. The longer they marinate, the more flavorful they’ll become.
5. Enjoy: Once pickled, enjoy them on your Banh Mi! Your kitchen will smell amazing and your family will be knocking on the door for a taste!

Tips and Variations

Feel free to put your spin on these pickled veggies:

• Add Garlic or Chili: For an extra kick, toss in a clove of garlic or some sliced chilies into the brine.
• Herbs Galore: Fresh cilantro or mint can be added right before serving for an aromatic lift.
• Mix it Up: Try using cucumbers or red onions for a twist! The world of pickles is at your command.

Serving Suggestions

These colorful Banh Mi Pickled Vegetables can elevate your meals to new heights:

• On Sandwiches: Layer them in your Banh Mi with crispy pork, jalapeños, and fresh herbs for a perfect balance.
• As a Side: Serve alongside grilled meats or fish for a refreshing contrast.
• In Salads: Sprinkle them onto a bed of mixed greens for a zesty crunch.

Imagine sitting down at a beautifully set table, sharing quality time with loved ones over an array of vibrant dishes, with the tangy Banh Mi Pickled Vegetables as a delightful centerpiece.

Storage and Make-Ahead Tips

These pickled veggies can be made ahead of time and stored conveniently. Here’s how:

• Refrigerate: Store your pickled vegetables in an airtight container in the fridge where they can last for up to two weeks.
• Make Ahead: Feel free to prepare them a few days or even a week in advance of a big meal or gathering.

Pro Tips from the Kitchen

Here are some insider tips to elevate your pickling game:

1. Always taste as you go! If you want more tartness, add a bit more vinegar.
2. Ensure your jars are well sterilized to avoid any unwanted bacteria.
3. Experiment with different vegetables; pickling isn’t confined to just carrots and daikon.

FAQs

• Can I use other types of vinegar?
  Yes! Apple cider vinegar is a great substitute if you’re looking for a fruity twist.

• How long do these pickled vegetables last?
  Stored properly in the fridge, they can last up to two weeks – but they rarely stick around that long!

• Can I make this vegan-friendly?
  Absolutely! This recipe is naturally vegan and perfect for plant-based eaters.

Conclusion

As you create these Banh Mi Pickled Vegetables, you’re not just making a dish; you’re building a tradition, crafting memories, and connecting with flavors that span the globe. Whether it’s a cozy night at home or a festive gathering, these pickles are the perfect companion to brighten up any meal.

So, gather your ingredients, and dive into this joyous culinary adventure! Your taste buds will thank you, and your next family gathering will be incomplete without them. Share these pickled wonders with your loved ones, and let the stories unfold around your table. Happy cooking!

Contents

• 1 Banh Mi Pickled Vegetables
  • 1.1 Ingredients  
    • 1.1.1 Pickling Vegetables
    • 1.1.2 Pickling Brine
  • 1.2 Instructions 
    • 1.2.1 Preparation
    • 1.2.2 Pickling
    • 1.2.3 Serving
  • 1.3 Notes

Banh Mi Pickled Vegetables

These vibrant, pickled veggies are the perfect accompaniment to Banh Mi sandwiches, bursting with tangy flavors and a refreshing crunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 45 minutes mins

Course Condiment, Side Dish

Cuisine Vietnamese

Servings 4 servings

Calories 35 kcal

Ingredients

  

Pickling Vegetables

• 2 medium Carrots, thinly sliced or julienned For that perfect crunch.
• 1 medium Daikon radish, thinly sliced or julienned Can substitute with turnips.

Pickling Brine

• 1/2 cup Rice vinegar Provides the irresistible tang.
• 1/4 cup Sugar Balances the acidity.
• 1 teaspoon Salt To draw out moisture.
• 1 cup Water To create the brine.

Instructions

 

Preparation

• Wash and peel the carrots and daikon, then slice them thinly or julienne.
• In a bowl, mix 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon salt, and 1 cup water. Stir until the sugar and salt dissolve.

Pickling

• Place the prepared vegetables into a clean jar or bowl.
• Pour the brine over the vegetables, ensuring they are fully submerged.
• Let them sit for at least 30 minutes, at room temperature or in the fridge.

Serving

• Enjoy the pickled vegetables on your Banh Mi or serve alongside grilled meats.

Notes

Add garlic or chili for an extra kick, or try mixing in cucumbers or red onions for a twist. Store in an airtight container in the fridge for up to two weeks.

Keyword Banh Mi, healthy side dish, Pickled Vegetables, Vietnamese Recipes

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest