I know quite a few people who can make a simple meal out of pickles and steamed white rice. I’m not one of them, but Mike has a deep love for pickles and rice together, probably due to his growing up with giant jars of homemade pickles in the fridge.
My childhood was unfortunately not filled with jars of pickles in the fridge, so I never quite developed a taste for them when I was younger. I’ve written about it before, but one of the best things about cooking all the way through a cookbook is discovering things you wouldn’t have made or eaten otherwise. I’m more than making up for my pickle-deprived childhood now with a new found love of pickled foods.
Classic Vietnamese pickles, do chua, are carrot and daikon pickles. They’re sweet, sour, tangy crunch make them a great side dish or palate cleansers. Pickles add refreshing crunch and flavour and cut through the savouriness of other components of Vietnamese meals.
Carrot and daikon pickles are just as simple to prepare as the other pickles in Momofuku. Carrots and daikon are peeled and julienned then put into jars with the master Momofuku brine. These pickles aren’t as sweet as the usual Vietnamese pickles, but you’ll find that they make a great addition to any sandwich.