Vietnamese Pickled Daikon in Fish Sauce (Mam Cu Cai)
Vietnamese Pickled Daikon in Fish Sauce, or Mam Cu Cai, is a unique and flavorful condiment enjoyed in many Vietnamese households. This dish balances the natural sweetness of daikon with the rich umami taste of fish sauce, making it a great accompaniment in daily meals and also with square sticky rice cake (bánh chưng) and cylindrical sticky rice cake (bánh tét) during the Tết Festival.
Table of Contents
Ingredients and Preparation
Ingredients:
- 500g (1.1 lbs) daikon radish
- 100g (3.5 oz) carrots (optional)
- 150g (5.3 oz / about ⅔ cup) fish sauce (35°N protein content)
- 150g (5.3 oz / about ¾ cup) sugar or brown sugar
- 1 tsp salt
For the best flavor, choose firm, fresh daikon with smooth skin. If possible, select daikon that has a slightly sweet taste, as it will enhance the final dish.
Step-by-Step Recipe
Preparing the Daikon
- Peel and cut the daikon into thin strips or small bite-sized pieces.
- Toss the cut daikon with 1 teaspoon of salt and let it sit for about 30 minutes. This helps draw out excess moisture, making the daikon crunchier and better at absorbing the sauce. After 30 minutes, rinse off the salt and pat the daikon dry with a clean towel.
- If possible, dry the daikon slightly before pickling to allow it to absorb the sauce more effectively. You can:
- Air-dry in a cool, dry place for a day.
- Use an oven or air fryer at 50°C (122°F) for several hours.
- Winter tip: Place a rack of daikon over a heater for several hours to speed up the drying process.
- If drying isn’t an option, squeeze the daikon as much as possible to remove excess liquid before pickling.
Making the Fermented Sauce
- In a small pot, combine fish sauce and sugar. Heat the mixture over low heat, stirring until the sugar is completely dissolved. Remove from heat and allow the sauce to cool completely before using.
Pickling Process
- Place the prepared daikon pieces into a clean glass jar. Pour the cooled fish sauce mixture over the daikon, ensuring all pieces are submerged.
- Close the jar tightly and let it sit at room temperature for about 1-2 days to allow the flavors to develop. Then, store it in the fridge. Ready to eat after 5-7 days.
Storage and Shelf Life
You should store Vietnamese Pickled Daikon in Fish Sauce in an airtight jar in the refrigerator. It can stay fresh at room temperature or in the fridge for 2-3 months. The drier the daikon, the longer the shelf life. If you dry them completely, they can also stay at room temperature or in the fridge for up to 6 months.
Variations and Regional Twists
- Some versions of Vietnamese Pickled Daikon in Fish Sauce also include carrots, green papaya, or củ kiệu (pickled scallions), depending on availability and personal preference.
- The South of Vietnam prefers a sweeter version, while the North tends to make it saltier.
Easy, isn’t it? Try making Vietnamese Pickled Daikon in Fish Sauce at home and adjust the recipe to your preference!
Vietnamese Pickled Daikon in Fish Sauce (Mam Cu Cai)
Ingredients
- 500 g daikon radish (1.1 lbs)
- 100 g carrots (optional) (3.5 oz)
- 150 g fish sauce (35°N protein content) (5.3 oz / about ⅔ cup)
- 150 g sugar or brown sugar (5.3 oz / about ¾ cup)
- 1 tsp salt
Instructions
Preparing the Daikon
- Peel and cut the daikon and carrots (if any) into thin strips or small bite-sized pieces.
- Toss the cut daikon with 1 teaspoon of salt and let it sit for about 30 minutes. This helps draw out excess moisture, making the daikon crunchier and better at absorbing the sauce. After 30 minutes, rinse off the salt and pat the daikon dry with a clean towel.
- If possible, dry the daikon slightly before pickling to allow it to absorb the sauce more effectively. You can: Air-dry in a cool, dry place for a day; or dry it in an oven or air fryer at 50°C (122°F) for several hours. Winter tip: Place a rack of daikon over a heater for several hours to speed up the drying process.
- If drying isn’t an option, squeeze the daikon as much as possible to remove excess liquid before pickling.
Making the Fermented Sauce
- In a small pot, combine fish sauce and sugar. Heat the mixture over low heat, stirring until the sugar is completely dissolved. Remove from heat and allow the sauce to cool completely before using.
Pickling Process
- Place the prepared daikon pieces into a clean glass jar. Pour the cooled fish sauce mixture over the daikon, ensuring all pieces are submerged.
- Close the jar tightly and let it sit at room temperature for about 1-2 days to allow the flavors to develop. Then, store it in the fridge. Ready to eat after 5-7 days.
Nutrition
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