Bánh Mì Pickles

Combine the julienned daikon and carrot in a large bowl. Sprinkle the salt over them and toss well. Let stand for 15 minutes. The salt draws water out of the vegetables via osmosis, compressing their cell walls and making them both crunchier after pickling and better able to absorb the brine. After 15 minutes, the bowl will have a pool of liquid and the vegetables will have softened very slightly. Rinse thoroughly under cold water to remove the surface salt, then squeeze the vegetables firmly in your hands over the sink to remove as much liquid as possible. Pat dry with a clean towel.

Combine vinegar, water, and sugar in a small saucepan or microwave-safe bowl. Heat gently until the sugar dissolves completely — about 2 minutes on the stovetop over medium heat, or 60 seconds in the microwave. Stir until no granules are visible. The brine does not need to boil; a gentle warm-through is sufficient. Allow to cool to room temperature before pouring over the vegetables. The brine ratio here is classic Vietnamese: equal parts vinegar and water gives a bright but not face-puckering acid.

Pack the drained, squeezed vegetables tightly into a clean glass jar or container. Pour the cooled brine over the vegetables until they are completely submerged — press down if they float. Seal and refrigerate. The pickles are usable after just 30–60 minutes of refrigeration for a quick, fresh-pickle crunch. For a more developed flavour, refrigerate overnight. They will keep, refrigerated, for up to 2 weeks. The daikon will lose some of its sharpness after 3 days, becoming milder and more rounded — both stages are delicious.