Instructions: Preheat the oven to 200 degrees.

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.

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.

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. (Note: It is very important to let the boiled liquid and the vegetables cool before combining. The cooling prevents the vegetables from fermenting.)

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.

This recipe yields 2 cups.

Yield: 2 cups

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