Peel carrot and radishes. Slice them thinly or cut them in small
strips. Add 2 teaspoons salt. Mix well, allow to stand 5 min. Rinse well.
Mix 5 tablespoons sugar with 1 cup vinegar. Marinate radishes and carrot slices
or strips in the sugar and vinegar mixture 1 hour before serving.
It can be made in advance and kept in refrigerator for about a week.
Vietnamese pickles are to be served with meat dishes such as charcoal grilled
pork
Pork chop or tenderloin with spices or with Vietnamese Rolls
Vietnamese crepes and fried rice
