This is a must-have with your braised pork belly, specially during Tet, Vietnamese New Year week. But this is so refreshing and delicious that you'll tend to have this throughout the year to accompany many of the braised dishes, including both meat and fish dishes.
RECIPE for approximately 5 quarts.
Combine all the following veggies in a large bowl:
1 lb package of bean sprout
1 handful of Vietnamese chives, cut into 2-3 inch portions
1 handful of shredded carrots
3-4 large cloves of garlic, slice thin
2 cups of vinegar
5 cups of water
3 tablespoon of sugar
2 teaspoon of salt
Combine water, vinegar, sugar and salt. Pour vinegar mixture to large bowl containing the veggies. Cover with cling wrap and refrigerate. Ready to eat the next hour or two. Good in the fridge for the next week or so.