Pickled Spring Onions (Dua Hanh - Vnese)

Total Time
72hrs 10mins
Prep 10 mins
Cook 72 hrs

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.

Ingredients Nutrition


  1. Wash onions and let dry completely.
  2. Boil vinegar, sugar and salt, allow the mixture to cool.
  3. Pour liquid into a jar, covering onions.
  4. Seal tight and let sit for at least 3 days.
  5. Pickles last in fridge for up to 3 weeks.


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