Recipe - Pickled Carrots (Carot Chua)

Stephen Ceideburg
3 Carrots
One half cup Rice vinegar
1 tablespoon Sugar
One fourth teaspoon 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 1/8inch 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 carrots into decorative
shapes before slicing. Yield: 2 cups.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989. ISBN 1556700954 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini