PICKLED CARROTS
This is a must if you make vermicelli bowl , Vietnamese sandwiches, or grilled meat/spring rolls that you wrap in lettuce leaves. I always have a lot of it because it’s crunchy, and the tangy and sweet flavours balance out well savoury dishes.
Ingredients
- 200 g carrots
- 10 cl white vinegar or apple cider vinegar
- 2 tbsp sugar
- 10 cl water
Instructions
- For one cup of vinegar, I would add about 1/2 cup of sugar and 1 cup of water to dilute, but you can adjust to your own taste.
- Optionally you can add garlic or red Thai chili in the vinegar.
Video
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