Vietnamese pickled carrot and daikon (Đồ chua)

1. Peel the carrots and daikon and cut into matchsticks about 5 cm long.

2. Sprinkle with the salt in a bowl, toss and leave for 10 minutes, then knead until the vegetables are pliable but still crunchy.

3. Rinse thoroughly in cold water and drain well so they aren't salty.

4. Dissolve the sugar in the lukewarm water and add the rice vinegar.

5. Pack the vegetables into a clean jar and pour over the pickling liquid to cover.

6. Seal and leave in the fridge for at least 1 hour, preferably overnight; they keep for 3-4 weeks in the fridge.

Tip: The essential crunchy-tangy partner for bánh mì, grilled meats and noodle salads. Daikon can smell strong as it pickles – this is perfectly normal; let the jar air for a moment after opening.