Banh mi pickled carrots

You will love the flavours of this delicious vegan tofu bánh mì featuring marinated tofu with pickled carrots and daiko with a spicy banh mi sauce.

Ready to eat in 30 minutes, these quick pickled carrots (do chua) are a tangy sweet topping for Vietnamese banh mi sandwiches, tacos, salad, pita pockets and grain bowls.

Make your Banh Mi sandwiches pop with these Vietnamese Quick Pickled Carrots and Daikon! Ready to eat in just 15 minutes, the tangy flavors and delicious crunch of these pickled vegetables give sandwiches, grain bowls, and salads a much needed boost.

Learn how to make a sweet-tart pickled condiment for topping an amazingly delicious Vietnamese banh mi sandwich.

The other day when I made the spicy peanut shrimp sandwiches with Thai style slaw , they reminded me of banh mi sandwiches and I since then that idea has been running through my head.

A simple twist on the classic Banh Mi Vietnamese condiment. Spicy Vietnamese Pickled Vegetables are a quick refrigerator pickle of daikon and carrot.

These traditional Vietnamese Banh Mi Sandwiches will blow your mind! A mini soft baguette, smeared with sriracha mayo, topped with thinly sliced marinated pork, pickled veggies, and tons of cilantro. It's heaven!

Quick Pickled Carrots and Daikon: Sweet and sour, brined vegetable condiment used for Vietnamese banh mi sandwiches and other Asian cuisine.

Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all…

Are you tired of the same old sandwich fillings? Look no further, because I've got a sizzling twist on the classic Banh Mi! Instead of the usual meats, I'm stuffing the baguette with golden-fried, delicious eggplant that's been flavoured with lemongrass, garlic and ginger. This vegetarian Banh Mi is full of flavour and great textures. Don't eat bread? Turn this dish into an eggplant Banh Mi bowl.