Pickled bean shoots


1/2 cup rice vinegar
2 tsp salt
1/4 tsp sugar
500g bean shoots
1 cucumber peeled and cut into 5cm batons
1/2 pineapple, peeled and cut into 5 cm batons
1 long red chili, seeds removed and chopped

To make the pickling liquid, heat vinegar, salt and sugar in a small pot
until the sugar has completely dissolved. Allow to cool until the mixture is lukewarm.
Meanwhile place the bean shoots, cucumber, pineapple and chili in a bowl.
Pour the cooled pickling liquid over the bean shoots and lightly toss.
Allow to sit for 30 minutes before serving.
This recipe from Hanoi Cooking Centre