Prep 18 mins
Cook 0 mins
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.
- 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.
I love just about anything pickled, but had never tried onions. I was a bit skeptical; typically I am not a fan of raw onion so I made a half recipe for DH, who loves them. To my surprise I really enjoyed them as well, and loved the pungent flavor next to spicier foods on my plate. Thanks, Goddess! Made for ZWT 9, Gourmet Goddesses.
Love picked onions. Made for ZWT9 for Hot Stuff.
So simple, but packed with flavor! And so fast too. Thanks for sharing! ZWT9