Recipe by Jostlori
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.
Top Review by smellyvegetarian
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.
Directions See How It's Made
- 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.