Vietnamese Daikon and Carrot Pickles (Do Chua)

Pickled carrots and daikon
Cookbook author Andrea Nguyen calls these salty-sweet pickled carrots and daikon "any day Viet pickles" because they're just that versatile.Zachary Zavislak

A jar of do chua ("sour stuff") adds color, crunch, and tang to banh mi. Daikon is classic but can be swapped out for purple turnips or slices of more-­colorful radishes. If the pickles turn stinky as they age, open the jar and let it air out for 15 minutes before using.

What You Will Need