Mix radish, carrots, sugar and salt in a colander, and let it sit for 30 minutes. This will draw the water out of the vegetables and makes them crunchy.
After 30 minutes, place the vegetables into a small jar or bowl, add in vinegar and sliced chili. Make sure the vegetables are covered in vinegar. Let it sit for 15 minutes or more before serving. Store in jar, chilled in fridge. It can store up to 2-3 months.
Recipe by at https://justasdelish.com/vietnamese-crepes-banh-xeo/