Recipe by: Tra My

Source: Family Recipe

Add a small handful to Vietnamese dipping sauce and / or serve alongside Vietnamese dishes.


  • 1 cup vinegar (distilled white)
  • 1 cup sugar
  • 2 cups water
  • Pinch of salt
  • 1 carrot, shredded
  • 1 radish, shredded


  • Mix vinegar, sugar and water and salt.
  • Pour over shredded carrot and radish
  • Keep in fridge for 10-30 mins and ready to serve.
  • Can last for a week if keep in a closed jar

Download PDF version here: Vietnamese Pickled Radish and Carrots Tra My Burns