Ingredients:
1/4 cup rice vinegar
4 tsp. sugar
1 tsp. soy sauce
1 tsp. fish sauce
1/2 tsp. dried crushed red pepper
2 small English hothouse cucumbers
Directions:
1. Whisk rice vinegar, sugar, soy sauce, fish sauce and crushed red pepper in a large bowl.
2. Cover and refrigerate for 2 hours to overnight.
3. Slice cucumbers crosswise into 1/4-inch thick rounds.
4. Add cucumber slices to vinegar mixture; toss.
5. Cover and chill ten minutes to an hour, tossing occasionally.