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Salted white radish (daikon) is famous in Vietnam, especially in Cầu Kè- Trà Vinh province (Southern Vietnam). It is known, originated from China, but, after migrating to Vietnam, with skillful hand of the south-west people, it is processed differently and create a very distinctive dish.
- 5 kg daikon
- 2 kg rock salt
- 1 container (earthenware container – Vietnamese: Lu, khạp)
- Choose the good quality radishes: heavy, not spongy. Cut stems off or leaves with about 3 cm left.
- In the container: layer with radishes, rock salt and repeat the process until finishing, the top layer is rock salt, cover with lid, let stand overnight.
- Next day, take the radishes out, arrange on bamboo rack, dehydrating under sunlight. End of day, put back to container like the first step.
- Do the process about 1 week (6 to 7 days). The last day, put all of radishes back to container, cover and aging in dry place about 2 week more. They will be turned dark brown red in color.
Some suggestion for this dish:
- Shredded salted radishes, mix with sugar, vinegar as a condiments for plain rice porridge.
- Chopped salted radishes then make omelet, with steamed rice or rice porridge.
- Saute diced salted radish with pork belly
- Make salad: salted radish, boiled shrimps, sliced pork belly (boiled), vietnamese fresh herbs, roasted peanuts and dressing
- or mixture of: salted radish, chopped garlic, chopped chili, sugar and some lime juice as side dish