Buy a Vietnamese-style baguette and toast it. Slather the bread with Kewpie mayonnaise or substitute with your favorite brand. Dot the topping with fish sauce. My favorite filling is a combination of thinly sliced prosciutto, mortadella, black forest ham, crispy pancetta and liver mousse pâté. Layer in the pickled carrot and daikon and slices of jalapeño and cucumber. Add a few sprigs of cilantro, Asian basil or mint . Press down firmly and cut into manageable bites. HEAVEN.
Fresh Carrot and Daikon Radish Pickle
Distilled White Vinegar
Cut the vegetables into matchsticks around ¼ inch thick and 3 inches long. Toss with a little salt and sugar to wilt. Rinse with cold water and lightly squeeze dry.
Make a brine with:
1 part sugar
2 parts water
3 parts distilled white vinegar
Submerge the prepared vegetables in this brine. The fresh pickles are ready in an hour or can be kept in the refrigerator for a month. In a closed jar, daikon pickles can develop a funky smell. This does not mean they’ve gone bad. Just leave the jar open for 15 minutes or so before using. Red cabbage or slivered onions can be put up in the same marinade. If desired, flavor the brine with the addition of a strip of citrus peel or a few whole cloves.