Typing ỉngedients as Vietnamese video plays: 1.5 kg of mixed vegetables below: - green papaya - carrot - cucumber - daikon radish - scallions - white part only, preferably pịckled 100g salt 350g sugar 500ml fish sauce Rub vegetables with salt and allow to stand for 15 minutes to draw out moisture. Drain thoroughly, preferably with salad spinner to remove excess salt. Mix drained vegetables with sugar. Put in non-creative container to soak for about 30 minutes. Use a heavy weight to keep vegetables submerged. Drain vegetables, reserving liquid (syrup). Bring to a soaking sugar to a boil and add fish sauce. Remove scum as mixture boils. Transfer veggies to sterilized non-creative (glass) jar large enough to hold veggies and liquid to submerge them. Add cooled "brine" to veggies in jar. Secure with air tight lid and allow to "pickle" for 12-24 hours (or longer). Optionally add some sour salt (citric acid) for a sour counterpoint to sugary brine. Hope that helps... Helen is fluent English so certain she'll post the recipe or link to her web page. Serve with bánh mi or bánh Tết or bánh chưng (Lunar New Year specialty, like turkey on Thanksgiving).