Hanh Dam (Vietnamese Vinegared Onions) is rather similar to Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon). You can stuff it into sandwiches, mix it with salads, serve it on the side as edible garnish, or add it into a bowl of Pho Bo (Vietnamese Beef Noodle Soup).
Hanh Dam (Vietnamese Vinegared Onions)
For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar
Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.
Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.
Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.
Serve as an edible side dish or mixed into salads. If you have any hanh dam left over, you can add them into a jar, along with the vinegar, and top off with water. Store in the fridge.
Serve Hanh Dam with:
Bo Luc Lac (Vietnamese Shaking Beef)
Ga Ro Ti (Vietnamese Roasted Chicken)
Goi Ga (Vietnamese Chicken Salad)
1 year ago today, I started Weekend Wokking!
2 years ago today, a smiley face on my bimbimbap (Korean mixed rice).