Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Traditional Vietnamese pickles are given a summer update using burgundy and white carrots, and celery. Great for bánh mì sandwiches and vermicelli noodles, or anytime snacking!
This pate packs a punch of flavor. A simple and satisfying sandwich stuffer. This is the perfect addition to crisp baguette and a side of pickled cucumbers.
These pickles are 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.
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.
