Garlicky Preserved Daikon and Carrot

A specialty of Central Vietnam, these preserved vegetables pack plenty of punch in each garlicky, savory, sweet, and crunchy morsel. Served as a small side dish, they are a flavorful addition to any meal and even make a bowl of plain rice satisfying. Traditionally, the vegetables are cut into thick, stubby sticks, salted, and then partially dried outdoors on bamboo trays before they are left to sit in a mixture of fish sauce, sugar, and garlic. Here in the States, the oven speeds up the process considerably. I use small young daikons and large carrots and cut them into rounds instead of sticks.