FRUITS AND VEGGIES MONDAY | Vietnamese Pickled Vegetables

During the Tết festival, having pickled vegetables are one of the popular traditional food served. Two of the most frequently served pickles are Dưa Hành: pickled onion and cabbage & Củ Kiệu: pickled small leeks.

Then again, these pickles are also traditionally served on Vietnamese Banh Mi sandwiches. They’re a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon. If you are unfamiliar with daikon radishes, they are very large, long (over a foot), white, mild radishes. Pickled daikon, sliced crosswise, are often served with your food at Japanese restaurants.

These pickles are not cooked, so they are refrigerator pickles, not “canned” pickles. I’m told they’ll last for over a month if stored well in the fridge or cold weather like in Hanoi during the winter. Anyhow, on one of my trips to the local wet market here, I came across a lady selling these pickled vegetables. She had two silver round trays serving two different types of pickles.

Ingredients for the first tray:-
Sliced cucumber
Sliced lotus roots
Sliced carrots
Spring onion heads

• Vinegar & cut chilli is a MUST but I think they do add other ingredients as well in order to keep it preserved.

This second tray is a bit different. Since I wasn't sure what the ingredients are, I dared not buy and try. But I do know that white longish looking is a vegetable since I've seen it sold before here. But, I have no idea what it is. Maybe, I've got to try it next time around and I'll be able to share with you.

I'll definitely share more in my next post. Hope you enjoy my photo taken from my Huawei

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