Pickled Carrots & Daikon for Banh Mi 🥕

Bánh Mì Pickles!! 🥕🥖

There is so much that makes a banh mi so good, like the pâté, the garlicky sauce and butter, the fresh cilantro (come at me haters), but really it’s the pickles that do it for me.

The crunch adds so much texture and the sweet and sour pickle flavours cut through the richness of meat, pâté, and butter. And they’re really easy to make at home too!

If you don’t want to deal with the sulfur smell of pickled daikon, you can just make it with carrots.

I would start with a standard 1:1:1 ratio of water/sugar/vinegar and adjust to your own taste preferences from there!

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