Pickled Cucumber and Radish
½ c. unseasoned rice vinegar
1 tbsp. sugar
1½ tsp. fish sauce
1 tsp. chili-garlic sauce
4 radishes, halved and thinly sliced
½ cucumber, quartered lengthwise and thinly sliced on the bias
In a medium bowl, whisk the vinegar, sugar, fish sauce and chili-garlic sauce until the sugar dissolves.
Stir in the radishes and cucumber.
Cover and refrigerate for at least 30 minutes, or up to 24 hours.