Charles Phan's Pickled Carrots

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated Apr. 15, 2019

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.

Recipe Facts

Active: 10 mins
Total: 30 mins
Makes: 1 cup

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Ingredients

  • 1/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup peeled and finely julienned carrots

Directions

  1. 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.

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