Pickled Carrot

Vietnamese food is one of our favorite foods. It’s refreshing, tasty and healthy. Another than the traditional famous Pho (beef noodle soup), we like to have Vietnamese Vermicelli. Vietnamese vermicelli is a bowl of noodle filled with a lot of colourful fresh veges and herbs. It’s topped with peanut salt and mixed with the Vietnamese dipping sauce (Nuoc Mam Cham).

Pickled carrot is one of the topping for the vermicelli. I like the crunchiness of the pickled carrot. It’s easy to make and it can kept in the fridge for months. Here is the recipe of the pickled carrot.

Carrot

Distilled white vinegar

Salt and sugar to taste

Add carrots along with just enough vinegar to submerge the vegetables in pickling container. Carefully season the pickling juice with roughly equal amounts of salt and sugar to taste. Pickle for at least 1 hr before use. It can be kept in the fridge for months.