Vietnamese Pickled Onions – A Classic Condiment for Traditional Vietnamese Meal
In Vietnamese cuisine, pickled and fermented foods play an essential role in balancing flavors and enhancing meals. Among the many pickled delicacies, Vietnamese pickled onions (Hanh Muoi) stand out as a must-have dish, especially during Tet (Lunar New Year). With their crisp texture, tangy taste, and mild spiciness, Hanh Muoi is the perfect side dish to accompany rich, fatty dishes like braised pork, sticky rice cakes, and grilled meats. It also provides gut-friendly probiotics, making it not only delicious but also good for digestion.
What are Vietnamese Pickled Onions (Hanh Muoi)?
Vietnamese Pickled Onions (Hanh Muoi) is a traditional fermented dish in Vietnamese cuisine, commonly enjoyed as a side dish to balance rich and savory foods. Made by soaking small onions in a salt, sugar, and vinegar brine, the fermentation process enhances their crunchy texture, mild tanginess, and subtle sweetness. This dish is especially popular during Tet (Lunar New Year), where it is served alongside banh chung, braised pork (Thit Kho Tau), and other festive dishes to help cut through the heaviness of these meals. Beyond its delicious taste, Hanh Muoi is packed with probiotics good for digestion and gut health. With its simple ingredients and easy preparation, it remains a beloved staple in Vietnamese households, offering a perfect balance of flavor, nutrition, and tradition.
Key Ingredients for the Best Pickled Onions
- 500g small onions (shallots or pearl onions)
- 1 liter filtered water
- 3 tablespoons coarse salt
- 2 tablespoons sugar
- 2 tablespoons white vinegar or rice vinegar
- 3-4 garlic cloves (thinly sliced, optional)
- 2-3 red chili peppers (sliced, optional)
Step-by-Step Process to Make Vietnamese Pickled Onions
Step 1: Preparing the Onions
- Select fresh, firm small onions – Shallots or pearl onions work best for pickling.
- Peel the onions – Trim off the root end and outer skin. To make peeling easier, soak the onions in warm water for 5-10 minutes before peeling.
- Soak in salt water – Place the peeled onions in a bowl with 1 liter of water + 1 tablespoon salt for 6-8 hours or overnight. This helps reduce bitterness and sharpness while maintaining a crisp texture.
- Drain and rinse – After soaking, rinse the onions thoroughly with clean water and pat them dry.
Step 2: Making the Pickling Brine
- In a pot, heat 500ml of water until warm (not boiling).
- Add 2 tablespoons salt and 2 tablespoons sugar, stirring until fully dissolved.
- Pour in 2 tablespoons white vinegar and 1 teaspoon rice wine (optional) to enhance fermentation.
- Let the brine cool completely to room temperature before use.
Step 3: Packing the Ingredients into a Jar
- Use a sterilized glass jar to prevent contamination and ensure a clean fermentation process.
- Layer the onions, garlic slices, and chili peppers (if using) into the jar.
- Pour the cooled brine over the onions, ensuring they are completely submerged.
- Place a small weight or a clean plate inside the jar to keep onions below the liquid level, preventing mold growth.
Step 4: Storing and Serving
- Once the onions reach your desired level of tanginess, transfer the jar to the refrigerator to slow down fermentation.
- Always use clean utensils when taking out onions to avoid contamination.
- Pickled onions are best consumed within 1-2 months for the freshest flavor.
How Many Times Have We Tested This Recipe?
This Vietnamese pickled onions (Hanh Muoi) recipe has been thoroughly tested across multiple batches to ensure the highest quality, consistency, and flavor balance. Each step has been carefully refined through trial and error, allowing us to perfect the process for maximum crunch, ideal fermentation, and a well-balanced tanginess.
Through numerous test runs, we have experimented with:
- Different onion varieties – Testing various types of shallots and pearl onions to determine which ones provide the best texture and absorb flavors efficiently.
- Brine composition – Adjusting the ratios of salt, sugar, vinegar, and water to achieve the perfect balance between saltiness, sweetness, and acidity.
- Fermentation times – Running tests with short, medium, and long fermentation periods to find the ideal time frame that results in the best flavor without overpowering sharpness.
- Storage conditions – Comparing room temperature vs. refrigeration effects on fermentation speed and taste development to ensure proper preservation.
- Submersion techniques – Testing different methods to keep onions fully submerged in the brine to prevent spoilage and ensure an even fermentation.
- Additional ingredients – Evaluating the impact of garlic, chili, and rice wine to enhance complexity and depth of flavor.
Each test batch has helped us refine this precise method that delivers consistent, high-quality results every time. By following this carefully crafted recipe, you can be confident that:
✔ The onions will stay crisp and not turn mushy.
✔ The brine will develop the perfect level of tanginess without being too salty or too sour.
✔ The fermentation will be safe and stable, ensuring no unwanted spoilage.
✔ The flavor will mature naturally over time, enhancing the depth and richness of the onions.
Conclusion
Vietnamese pickled onions (Hanh Muoi) are a classic condiment that has stood the test of time in Vietnamese cuisine. Their crisp texture, tangy flavor, and probiotic benefits make them the perfect companion to rich, savory dishes like braised pork, sticky rice cakes, and grilled meats. With their simple preparation and natural fermentation process, they not only add depth and balance to meals but also provide digestive benefits. Whether you prefer quick-pickled or deeply fermented onions, this traditional dish is a great way to explore authentic Vietnamese flavors.
Craving authentic Vietnamese flavors? Make your own hanh muoi today and elevate your meals with this tangy, crunchy delight! Join the VNIFood community! Share your homemade pickled onions with us and show how you enjoy them with your favorite dishes!
| Prep Time | 10 minutes |
| Servings |
people
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- 500 g Onions
- 1 liter Water
- 3 tablespoons Salt
- 2 tablespoons Sugar
- 2 tablespoons white vinegar or rice vinegar
- 3-4 cloves garlic
- 2-3 red chili peppers
Ingredients
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- Preparing the Onions Select fresh, firm small onions – Shallots or pearl onions work best for pickling. Peel the onions – Trim off the root end and outer skin. To make peeling easier, soak the onions in warm water for 5-10 minutes before peeling. Soak in salt water – Place the peeled onions in a bowl with 1 liter of water + 1 tablespoon salt for 6-8 hours or overnight. This helps reduce bitterness and sharpness while maintaining a crisp texture. Drain and rinse – After soaking, rinse the onions thoroughly with clean water and pat them dry.
- Making the Pickling Brine In a pot, heat 500ml of water until warm (not boiling). Add 2 tablespoons salt and 2 tablespoons sugar, stirring until fully dissolved. Pour in 2 tablespoons white vinegar and 1 teaspoon rice wine (optional) to enhance fermentation. Let the brine cool completely to room temperature before use.
- Packing the Ingredients into a Jar Use a sterilized glass jar to prevent contamination and ensure a clean fermentation process. Layer the onions, garlic slices, and chili peppers (if using) into the jar. Pour the cooled brine over the onions, ensuring they are completely submerged. Place a small weight or a clean plate inside the jar to keep onions below the liquid level, preventing mold growth.
- Storing and Serving Once the onions reach your desired level of tanginess, transfer the jar to the refrigerator to slow down fermentation. Always use clean utensils when taking out onions to avoid contamination. Pickled onions are best consumed within 1-2 months for the freshest flavor.
