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Vietnamese pickles are to be served with meat dishes such as charcoal grilled pork, pork chop or tenderloin with spices or with Vietnamese Rolls Vietnamese crepes and fried rice.
2 pounds white radishes
1 carrot, about 2 ounces
2 teaspoons salt
5 tablespoons sugar
1 cup vinegar
Peel carrot and radishes. Slice them thinly or cut them in small strips. Add 2 teaspoons salt. Mix well, allow to stand 5 minutes Rinse well. Mix 5 tablespoons sugar with 1 cup vinegar. Marinate radishes and carrot slices or strips in the sugar and vinegar mixture 1 hour before serving. It can be made in advance and kept in refrigerator for about a week.