Best 4 Dua Hanh Pickled Shallots Recipes
**Dua Hanh Pickled Shallots: A Symphony of Sweet, Sour, and Savory Flavors**
In the realm of Vietnamese cuisine, there exists a delectable condiment that tantalizes the taste buds and elevates any dish to new heights of flavor: Dua Hanh Pickled Shallots. These pickled shallots, also known as hành tím chua ngọt, are a delightful symphony of sweet, sour, and savory flavors, adding a vibrant complexity to a wide variety of dishes. This article presents two enticing recipes for Dua Hanh Pickled Shallots: the traditional method, which utilizes a simple yet effective combination of vinegar, sugar, and salt, and a modern variation that incorporates the vibrant flavors of lemongrass, ginger, and garlic. Both recipes result in an irresistibly tangy and aromatic condiment that will transform your culinary creations. Prepare to embark on a flavor journey as we delve into the art of pickling shallots and discover their remarkable versatility in Vietnamese cooking.
PICKLED SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
PICKLED SPRING ONIONS (DUA HANH - VNESE)
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
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.
DUA GIA (PICKLED BEAN SPROUT SALAD)
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they're also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.
Provided by Andrea Nguyen
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
- At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
- Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.
SPICED PICKLED SHALLOTS
If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch
Provided by Jane Hornby
Categories Side dish
Time 1h10m
Yield Makes 4 x 450ml jars
Number Of Ingredients 11
Steps:
- The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
- In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
- Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.
Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
Tips:
- Choose shallots that are firm and free of blemishes.
- Peel the shallots thinly to avoid losing too much of the flesh.
- Use a sharp knife to slice the shallots evenly.
- Soak the shallots in cold water for at least 30 minutes before pickling to remove some of the bitterness.
- Use a combination of vinegar, sugar, and salt to create a balanced pickling liquid.
- Add spices and herbs to the pickling liquid for extra flavor.
- Store the pickled shallots in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Dua hành, or pickled shallots, are a delicious and versatile condiment that can be used in a variety of dishes. They are easy to make and can be stored for months. With a little planning, you can enjoy this flavorful condiment all year long.
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