- 3 medium carrots, peeled and thinly sliced on the diagonal
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Place the carrots in a small nonreactive bowl.
- In a small saucepan combine vinegar, sugar and salt and bring to a boil. Remove and cool slightly. Pour warm vinegar mixture over carrots and allow to marinate for at least 1 hour and up to 2 weeks, refrigerated.
Pho Ga (vietnamese Chicken Noodle Soup)
Vietnamese Bbq Pork Meatballs (nem Nuong)
Vietnamese Bbq Pork Meatball Po'boy
Vermicelli Salad Bowl With Vietnamese Bbq Pork Meatballs
Nuoc Cham Sauce
Peanut Sauce (nuoc Leo)
Pork And Shrimp Spring Rolls With Peanut Sauce
Spicy Dill Pickles