This is so simple to make and a nice little addition to a number of Vietnamese dishes you can quickly whip out of the fridge when desired.
Ingredients
| 1 and 1/2 cups white vinegar 1 and 1/2 cups water 1/4 cup sugar 1 teaspoon salt 3 carrots (you can also use daikon / white radish) |
How to Make it
1. Peel and shred the carrots. I've tried a few different shredders, and this blue kiwi branded shredder is my favourite. A handy tool for asian dishes especially since my knife skills aren't too crash hot and rather accident prone.
2. Mix vinegar, water, sugar and salt in a large bowl until dissolved.
3. Put the shredded carrots into a jar or container and pour over the vinegar mix.
4. Keep it sealed in the fridge for a day, but if you're desperate I find even 15 minutes is sufficient to have enough flavour soak through. It'll last in the fridge for a loooong time too.
2. Mix vinegar, water, sugar and salt in a large bowl until dissolved.
3. Put the shredded carrots into a jar or container and pour over the vinegar mix.
4. Keep it sealed in the fridge for a day, but if you're desperate I find even 15 minutes is sufficient to have enough flavour soak through. It'll last in the fridge for a loooong time too.
How to Enjoy it
I like to put pickled carrots into my Nuoc Mam Dipping Sauce for extra flavour and texture. It also goes well as a side dish to Vietnamese rice dishes like Crispy Skin Chicken Rice or Pork Chop with Broken Rice.
Enjoy!
xo Miss Freckles
Enjoy!
xo Miss Freckles
