Charles Phan's pickled carrots from Vietnamese Home Cooking make an appearance on his Green Papaya Salad, but they would also be welcome on many a sandwich (like a banh mi, perhaps?).
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.