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These Vietnamese Mooli and Carrot Pickles are a wonderful accompaniment to many Vietnamese dishes. They are incredibly easy to make and keep well in the fridge for up to a week.
It is lovely to keep pickles in your fridge at this time of year. They are so cooling fresh from the fridge and have the perfect sweet, sour and salty balance which makes you dive in for more. I made these specifically to have with a Vietnamese noodle dish that I obsessively made for dinner every night a couple of weeks back. However, I soon found that they were a great addition to my kitchen and I have been happily topping them on every salad going, bringing them out at barbecues and snacking on them with cold cuts.
You will probably recognise these pickles from their presence in a banh mi, the quintessential Vietnamese sandwich, heaped on top of barbecued pork and crammed into a light and crunchy baguette. It goes without saying then, that these pickles go particularly well with a bit of pulled barbecue pork as a lighter alternative to slaw.
What is Mooli?
Mooli is a type of radish and can also be known as daikon, it has an intense peppery taste which contrasts well here with the sweet carrot. It is stocked in most large supermarkets these days.
Substitution: If you can’t get hold of it then you can use all carrot, or switch it out with some courgette or fennel.
If you are looking for some more pickling recipes then why not try:
If you make this Vietnamese Mooli and Carrot Pickles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Vietnamese Mooli and Carrot Pickles
- 2 large carrots
- 1 large mooli
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 3 tablespoons rice vinegar
- 500 ml water
- Peel the carrots and mooli then top and tail. Julienne the vegetables and set aside.
- Stir the sugar and salt into the vinegar until dissolved then pour in the water. Whisk briefly until completely incorporated.
- Pack the vegetables tightly into sterilised jars then pour the liquid on top so it covers the vegetables. Screw the lid on tightly.
- Leave to rest for 1 day before eating but the flavour will continue to improve over time. Eat within 1 month.