Daikon and Carrot Pickle (aka Do Chua)

Even our local Safeway carries daikon radishes now, plus I can get them at our farmer’s market too.    I wanted to make  a home version of banh mi sandwich last night so went online to find a recipe. Ended up at the Viet World Kitchen and used the recipe here for Do Chua. Aren’t they pretty?  And tasty too!

For the sandwiches, I barbecued a steak that had marinated in a bit of balsamic vinegar, brown sugar, Worcestershire sauce and olive oil and sliced it thinly.

I sliced up a jalapeno and marinated it in a bit of rice vinegar, fish sauce, soy sauce and sugar a la the recipe here at Cooking Light for banh mi style sandwiches and then added the steak slices to that for a bit as well.

I had chopped fresh cilantro and cucumber (from the garden) as well.

Toasted a French roll for a just a bit then layered with the beef, jalapeno, cilantro, cucumber slices and then the carrot and daikon pickles.   I thought it was really good. Youngest was not so excited about it. oh well.

banh mi style steak sandwich

My Version of a Banh Mi Sandwich

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  1. […] have made them before with leftover steak but this was the first time I specifically cooked meat, chicken in this case, to make banh mi.  […]

  2. […] cauliflower, capers, zucchini…  And when I had my first Banh Mi sandwich, with the pickled daikon radish and carrots, I was totally hooked on these. I have made a few different variations and happily eat them as a […]

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