Stephen Ceideburg 3 Carrots
1/2 c Rice vinegar
1 tb Sugar
1/4 ts Salt
These pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table. You may also substitute daikon, radish, turnip, cucumber, garlic, etc. Peel the carrots; cut crosswise into 1/8-inch rounds. Combine the vinegar, sugar, salt and 1/2 cup of water in a small saucepan. Bring to a boil. Remove and let cool to room temperature. Add the carrot rounds to the mixture and marinate for at least 1 hour. Drain the carrots before using. Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks. Mote: For a more appealing presentation, you can try carving the 2 cups.
From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori & Chang. 1989. ISBN 1-55670-095-4 This is the very basic recipe that can be, as noted, varied almost infinitely. I most often see this done with about equal amounts of daikon and carrot shreds rather than the rounds.