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Dưa hành (pickled shallots)
Northern-style whole shallots in a lightly fermented salt, sugar and vinegar brine, sharp and crunchy
In northern Vietnam the saying goes that fatty pork, pickled shallots and red couplets make Tết, and dưa hành is that pickled shallot. It is not the same thing as southern củ kiệu: kiệu are slim scallion bulbs pickled sweet and mild, while dưa hành uses round purple shallots (hành tím) that sit in a salty brine for a few days, turning faintly sour, crunchy and pleasantly pungent. Their bite cuts through sticky bánh chưng, pork in aspic and pressed pork rolls, which is exactly why every northern family makes a jar. Chef's tip: soak the unpeeled shallots in warm water first; the skins then slip off in seconds and your eyes stay dry.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the shallots
- 1 ⅛ lb small purple shallotseven-sized, about 2–3 cm
- 2 tbsp saltsplit between rubbing and brine
For the brine
- 2 cups water
- 3 tbsp sugar
- ½ cup rice vinegar
- 2 red chillies (optional)halved
- 4 garlic cloves (optional)peeled
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Method
0/5 doneStep 1: Soak 1 ⅛ lb small purple shallots in warm water for 10 minutes, then trim the roots and tops and peel them. Keep them whole.
15 minStep 2: Rub the peeled shallots with 1 tbsp salt and leave for 30 minutes (overnight is traditional) until they soften slightly and release liquid, then rinse and drain well.
5 minStep 3: Bring 2 cups water, 1 tbsp salt and 3 tbsp sugar to the boil, stir until dissolved, then take off the heat and stir in ½ cup rice vinegar. Cool completely.
5 minStep 4: Pack the shallots into a clean, scalded glass jar with 2 red chillies and 4 garlic cloves, and pour over the cooled brine so everything is covered; weigh down with a small saucer or zip bag of water. Common mistake: leaving shallots poking above the brine, where they discolour and can grow mould.
5 minStep 5: Close loosely and leave in a cool place for 2–3 days, until the shallots turn ivory, the brine looks slightly cloudy and they taste pleasantly sour. Then keep in the fridge and eat within 1 month; throw away the batch if it turns slimy or mouldy.
0 min
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dưa hành (pickled shallots) take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small purple shallots?
- Half an onion per 2 shallots.
- What can I use instead of sugar?
- Caster sugar, same amount.
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