Vietnamese Pickled Onions (Hanh Muoi) – A Tangy and Crunchy Traditional Side Dish
Servings Prep Time
4people 10minutes
Servings Prep Time
4people 10minutes
Ingredients
Instructions
  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.
  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.
  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.
  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.
0/5 (0 Reviews)