Vegetable pickle

Vegetable pickle

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
1 carrot, thinly sliced
200g green papaya, peeled and thinly sliced
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
1 long red chilli, seeded and finely chopped
2 garlic cloves, finely chopped

Method

  1. Put the carrot and papaya in a bowl and sprinkle with the salt. Allow to sit for 5 minutes, then rinse off the salt and pat dry with paper towel.
  2. Combine the carrot and papaya with the sugar, rice vinegar, fish sauce, chilli and garlic.
  3. Store the pickle in a sealed jar in the refrigerator for up to two days.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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