Pickled Carrots

Judges praised Duyen's pickled carrots as perfectly acidic and sweet, providing exactly the right balance against the richness of the liver mush. Classic Vietnamese banh mi pickles are made from julienned carrot and daikon, quick-pickled in a brine of rice vinegar, sugar, salt and water. The ratio of sweet to sour matters: too much vinegar overwhelms, too little and the pickle lacks the brightness needed to cut through fatty elements. These are ready in thirty minutes and keep refrigerated for up to two weeks.