Best 2 Hanh Dam Vietnamese Pickled Onions Recipes
**Hanh Dam Vietnamese Pickled Onions: A Flavorful and Versatile Condiment**
Hanh Dam, also known as Vietnamese pickled onions, is a traditional Vietnamese condiment made from thinly sliced shallots or onions that have been pickled in a mixture of vinegar, sugar, and spices. These pickled onions add a bright, tangy, and slightly sweet flavor to a variety of Vietnamese dishes, including pho, banh mi, bun cha, and goi cuon. Hanh Dam can also be used as a topping for grilled meats, salads, and noodle bowls. This article will provide two recipes for making Hanh Dam at home: a traditional recipe using shallots and a variation using red onions. Both recipes are easy to follow and yield delicious and versatile pickled onions that can be enjoyed in many different ways.
DUA HANH (PICKLED SHALLOTS)
During Vietnamese Lunar New Year, rosy, northern-style pickled shallots are a must-have on many menus. In fact, there is a traditional Tet couplet that includes dua hanh as one of the foods required for the holiday. The shallot's delightful tanginess and mild bite cut the richness of traditional dishes like suon kho, banh chung sticky rice cakes and charcuterie. They're also good any time in a salad or sandwich, on a cheese board or in a gin on the rocks. Peeling small shallots on your own can be tedious, so make the task a group project. Tet is about family bonding time too.
Provided by Andrea Nguyen
Categories pickles, side dish
Time P5DT15m
Yield About 2 cups
Number Of Ingredients 5
Steps:
- Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.
- Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won't fall apart. Repeat with the remaining shallots.
- In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.
- Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.
- Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.
PORK CHOPS WITH GARLIC AND ONIONS (SUON UOP HANH TOI NUONG)
Make and share this Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) recipe from Food.com.
Provided by _Pixie_
Categories Pork
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
- Pour over chops in a shallow dish.
- Let marinate 3 to 4 hours, turning meat occasionally.
- Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked.
- Slice into bite sizes pieces before serving.
Tips for Making Vietnamese Pickled Onions:
- Choose the Right Onions: Use small, pearl onions or shallots for the best results. These onions will hold their shape and texture better than larger onions.
- Use Fresh Herbs: Fresh herbs, such as cilantro, mint, and basil, add a vibrant flavor to the pickled onions. Be sure to use fresh herbs for the best flavor.
- Use a Good Quality Rice Vinegar: Rice vinegar is the key ingredient in Vietnamese pickled onions. Be sure to use a good quality rice vinegar for the best flavor.
- Let the Onions Pickle for at Least 24 Hours: The longer the onions pickle, the more flavorful they will be. For the best results, let the onions pickle for at least 24 hours before eating.
- Store the Onions Properly: Once the onions are pickled, they can be stored in the refrigerator for up to 2 weeks. Be sure to store the onions in a clean, airtight container.
Conclusion:
Vietnamese pickled onions are a delicious and versatile condiment that can be used on a variety of dishes. They are easy to make and can be stored in the refrigerator for up to 2 weeks. With their sweet, tangy, and slightly spicy flavor, Vietnamese pickled onions are a great way to add a pop of flavor to your next meal.
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