Pickled Spring Onions (Dua Hanh - Vnese)

READY IN: 72hrs 10mins
Recipe by Nolita_Food

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.

Top Review by Chef Roly-Poly

one ingredient too many.

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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