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.
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Kelly Colson
[email protected]I love using dua hanh in stir-fries and noodle dishes.
Kashan Azam
[email protected]These pickled shallots are a great way to add some acidity and brightness to a dish.
Malik Muzamil
[email protected]I've been making dua hanh for years and this recipe is the best I've tried. The shallots are perfectly pickled and have a wonderful flavor.
Connor Ryan
[email protected]I'm not a huge fan of shallots, but I love these pickled shallots. They're so flavorful and addictive.
Sebastian Alvarado
[email protected]These pickled shallots are a great way to add some extra flavor to your favorite dishes.
Michael Hayes
[email protected]I'm always looking for new ways to pickle vegetables, and this recipe is a great addition to my collection.
Isaac Ikyuna
[email protected]I love the vibrant color of these pickled shallots. They add a pop of color to any dish.
JAM YAQUB JAN
[email protected]These pickled shallots are the perfect addition to any charcuterie board. They're also great for snacking on straight out of the jar.
Daisy Murphy
[email protected]Dua hanh is a great way to use up extra shallots. I always have a jar of them in my fridge.
Tafadzwa Magora
[email protected]I've never had pickled shallots before, but I'm so glad I tried this recipe. They're so delicious and versatile.
Abey Lekalakala
[email protected]These pickled shallots are the perfect condiment. They're tangy, sweet, and crunchy. I love them on everything from sandwiches to salads.
Franklin Sanders
[email protected]I was surprised at how easy this recipe was to follow. I'm definitely going to be making dua hanh again.
Tipendra Shahu
[email protected]I'm not usually a fan of pickled vegetables, but these shallots are amazing. They're so flavorful and addictive.
Khumo Mollo
[email protected]These pickled shallots are a great way to add some acidity and brightness to a dish. I especially love them on top of grilled meats and fish.
Malachi Lloyd
[email protected]I love using dua hanh in stir-fries and noodle dishes. They add a great depth of flavor and a nice crunch.
Shona Mcfee
[email protected]I've been making dua hanh for years and this recipe is by far the best. The shallots are perfectly pickled and have a wonderful flavor.
Eddie Campos
[email protected]These pickled shallots are the perfect addition to any salad. They add a nice pop of flavor and crunch.
Jubayer Faran
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the pickled shallots and they were gone in no time.
Ab ghafar
[email protected]Dua Hanh is a staple in my household. I love the sweet and sour flavor of the shallots, and they add a great crunch to any dish. This recipe is easy to follow and produces delicious results every time.