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How to Make Vietnamese Caramel Pork with Pickled Carrot Salad
Ingredients
  • 2 large carrots, peeled
  • 1 small red chile, very thinly sliced
  • ¼ c. rice vinegar
  • ¼ c. plus 1 teaspoon brown sugar
  • Kosher salt
  • ¼ c. mint, finely chopped
  • ½ c. low-sodium chicken broth
  • 1 tbsp. fish sauce
  • 1 lb. pork tenderloin, cut into 1 ½-inch cubes
  • 1 tbsp. canola oil
  • Cooked rice, for serving
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