Pickled carrot adds another taste layer to bánh mì rolls or bun cha noodles.
Put all of the ingredients except the carrot in a saucepan over low heat and stir until the sugar dissolves. Bring to the boil, then remove from the heat. Stir in the carrot, then pour the mixture into a bowl. Stand until cool, then refrigerate for at least 1 hour. To serve, drain the carrot
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