Pickled Spring Onions Dua Hanh Vnese Recipes

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HANH DAM (VIETNAMESE PICKLED ONIONS)



Hanh Dam (Vietnamese Pickled Onions) image

Can't believe a recipe for Hanh Dam isn't in this database! This is a great side to so many Vietnamese dishes. You can use it in salads, in a bowl of Pho, in sandwiches, or just as a side with just about anything. Although these will keep, its best to use them immediately to keep them from becoming too vinegary.

Provided by Jostlori

Categories     Vietnamese

Time 18m

Yield 1/2 cup

Number Of Ingredients 3

1 white onion
1 teaspoon sugar
1/2 cup rice vinegar

Steps:

  • Peel and then cut the onion in half. Slice the onion very thinly and place in a glass or ceramic bowl.
  • Dissolve the sugar in the vinegar, then add to the sliced onions. Make sure you have enough vinegar mix to cover the onions.
  • Let the onions marinate for at least fifteen minutes, tossing onions occasionally to make sure all absorb the vinegar. Store leftovers in a covered jar in the refrigerator. Use within a few days.

PICKLED SPRING ONIONS (DUA HANH - VNESE)



Pickled Spring Onions (Dua Hanh - Vnese) image

Traditional Tet (Lunar New Year) dish, but Hanoians eat this all year round. It is a perfect compliment to pork dishes, esp. those using higher fat cuts.

Provided by Nolita_Food

Categories     Onions

Time P3DT10m

Yield 1 jar

Number Of Ingredients 5

1 lb green onion (white part)
2 cups white rice vinegar
2 tablespoons salt
1/2 cup brown sugar
5 cloves shallots

Steps:

  • Wash onions and let dry completely.
  • Boil vinegar, sugar and salt, allow the mixture to cool.
  • Pour liquid into a jar, covering onions.
  • Seal tight and let sit for at least 3 days.
  • Pickles last in fridge for up to 3 weeks.

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