V E R M I C E L L I B O W L
Talk about Summer in a bowl! 😋 Vermicelli noodles, shrimp, lettuce, cucumbers, cilantro, Thai basil, pickled carrots and lemony sweet and spicy fish sauce. Here's the quick and easy recipe for the pickled carrots:
2 carrots, ribboned
2T white vinegar
1t kosher salt
1. Wash the carrots. Use a vegetable peeler and peel the carrot to make ribbons. Rinse, drain and place in a mason jar.
2. In a small sauce pan bring the water to a boil. Add the sugar and salt and stir until dissolved. Remove from the heat and let cool.
3. Once the pickled liquid is cooled, add the vinegar and pour into the jar. Put the lid on, refrigerate and let sit for at least a day. Enjoy♡