pickles for bánh mì: carrot, cucumber, rice vinegar, fish sauce, sugar.
To see the recipe for the bánh mì the I used these in, click here!
- Shred a carrot or two. A mandolin will help here. Thinly slice some seedless cucumber. Pack the vegetables tightly into a jar with a tight-fitting lid. You could add a few slices of chili if you like, too.
- In a bowl, whisk together rice vinegar, sugar and fish sauce diluted with about a third as much water as vinegar. Taste for seasoning, and then slowly pour the pickling liquid over the vegetables.
- Let stand for a few hours at room temperature, or refrigerate overnight. Use while the vegetables are still crunchy and colorful.
