How to Make Vietnamese Pickled Shallots (Dua Hanh Tim) – A Tangy Tet Tradition
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Select and Prep the Shallots Choose 500g of small, firm purple shallots with tight, shiny skins. Soak the shallots in warm water for about 10–15 minutes to loosen the skins and make peeling easier. Peel off the outer layers carefully. Try not to cut off the root or tip unless needed—this helps maintain shape during pickling.
  2. Reduce Sharpness by Soaking Once peeled, soak the shallots in a saltwater solution (mix 1.5 tablespoons of salt in enough water to cover the shallots). Let them sit for 2–3 hours or overnight. This step helps mellow their strong bite and keeps them crisp. After soaking, rinse the shallots with clean water and let them air dry completely on a tray or paper towel for at least 30–60 minutes.
  3. Prepare the Pickling Brine In a clean bowl, mix: 200ml rice vinegar 300ml warm filtered water 2 tablespoons sugar Stir until the sugar fully dissolves. Taste the brine: it should be slightly tangy, sweet, and lightly salty. Let the brine cool to room temperature before using—it should never be hot when poured over the shallots.
  4. Pack the Jar Place the dried shallots into a sterilized glass jar. Add optional slices of red chili and garlic between the layers for aroma and flavor. Pour the cooled brine into the jar until the shallots are completely submerged. Seal the jar tightly.
  5. Ferment and Store Leave the jar at room temperature (away from direct sunlight) for 2–3 days to allow mild fermentation. Once the shallots become slightly translucent and tangy, move the jar to the refrigerator. The flavor will continue to develop but stay crisp and fresh.
0/5 (0 Reviews)