Lemongrass Pork With Pickled Carrots

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1/2 cup distilled white vinegar

1/2 cup granulated sugar

1/2 teaspoon salt

3 medium carrots, cut into matchsticks

1/2 cup packed brown sugar

1/4 cup Asian fish sauce

3 tablespoons canola oil

1 1/2 pounds boneless pork shoulder, sliced 1/4 inch thick

4 fresh Thai bird or serrano chiles

2 garlic cloves, very finely chopped

3 large shallots, very thinly sliced

3 stalks of fresh lemongrass, tender inner bulb only, minced

1 tablespoon finely grated fresh ginger

1/4 cup chicken stock

Rice vermicelli, bean sprouts, sliced cucumber, mint and chopped roasted peanuts, for serving

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