| 1 |
Preheat the oven to 200 F. |
| 2 |
Combine the fish sauce, sugar and 1-1/2 cups of water in a small saucepan. Bring to a boil and boil for 2 minutes over high heat. Cool thoroughly. |
| 3 |
Peel the turnip and carrots and cut into sticks 1/2 by 1/2 by 1-1/2 inches long. Rub the vegetables with the salt; let stand 30 minutes in the sink. Rinse under cold running water to remove all the salt. Squeeze out the water and pat dry. |
| 4 |
Spread the turnip and carrot sticks on a baking sheet or roasting pan. Place in the oven and leave the door ajar. Let dry out for about 2 hours, turning the vegetables every 30 minutes. The vegetables are ready when they have shrunk by two thirds. Remove from the oven and allow to cool thoroughly. |
| 5 |
Place the dried turnip and carrot sticks in the bottom of a 1-quart Mason jar. Layer the shallots, garlic and chiles on top. Pour the fish sauce-sugar mixture over the vegetables and close the jar tightly. Refrigerate. After 2 weeks, the vegetables are ready. They can be eaten at once or refrigerated for several months. Drain before serving. |
| 6 |
NOTE: It is very important to let the boiled liquid and the vegetables cool before combining. The cooling prevents the vegetables from fermenting. |
|
|
|
|
|
|