date:Feb 19, 2014
igs
Nuoc cham, to serve
Pickled vegetables
1 cup rice vinegar
1/2 cup caster sugar
1 large carrot, peeled, cut into 6cm-long matchsticks
1/2 small daikon radish, peeled, cut into 6cm-long matchsticks
Method
1. Make Pickled vegetables: Combine vinegar and sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Cool for 5 minutes. Place carrot and radish in a glass or ceramic bowl. Add vinegar. Cover. Refrigerate for 2 hours or overnight, if time p