Pickled carrots

• 1 tablespoon fish sauce
• 2 tablespoons rice vinegar
• juice of 1

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