This recipe appears in:Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots
Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 1/4 cup distilled white vinegar
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1/2 cup peeled and finely julienned carrots
In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar and salt have dissolved. Add the carrots and let stand for at least 20 minutes before serving. If not using right away, cover and refrigerate for up to a week. Drain the carrots well before before using.