Dua Hanh Pickled Shallots Recipes

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DUA HANH (PICKLED SHALLOTS)



Dua Hanh (Pickled Shallots) image

During Vietnamese Lunar New Year, rosy, northern-style pickled shallots are a must-have on many menus. In fact, there is a traditional Tet couplet that includes dua hanh as one of the foods required for the holiday. The shallot's delightful tanginess and mild bite cut the richness of traditional dishes like suon kho, banh chung sticky rice cakes and charcuterie. They're also good any time in a salad or sandwich, on a cheese board or in a gin on the rocks. Peeling small shallots on your own can be tedious, so make the task a group project. Tet is about family bonding time too.

Provided by Andrea Nguyen

Categories     pickles, side dish

Time P5DT15m

Yield About 2 cups

Number Of Ingredients 5

10 ounces small shallots (about 2 cups; see Note)
Boiling water
2 tablespoons fine sea salt
1/2 cup granulated sugar
1 cup distilled white vinegar

Steps:

  • Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.
  • Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won't fall apart. Repeat with the remaining shallots.
  • In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.
  • Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.
  • Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.

PICKLED SPRING ONIONS (DUA HANH - VNESE)



Pickled Spring Onions (Dua Hanh - Vnese) image

Traditional Tet (Lunar New Year) dish, but Hanoians eat this all year round. It is a perfect compliment to pork dishes, esp. those using higher fat cuts.

Provided by Nolita_Food

Categories     Onions

Time P3DT10m

Yield 1 jar

Number Of Ingredients 5

1 lb green onion (white part)
2 cups white rice vinegar
2 tablespoons salt
1/2 cup brown sugar
5 cloves shallots

Steps:

  • Wash onions and let dry completely.
  • Boil vinegar, sugar and salt, allow the mixture to cool.
  • Pour liquid into a jar, covering onions.
  • Seal tight and let sit for at least 3 days.
  • Pickles last in fridge for up to 3 weeks.

SPICED PICKLED SHALLOTS



Spiced pickled shallots image

If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch

Provided by Jane Hornby

Categories     Side dish

Time 1h10m

Yield Makes 4 x 450ml jars

Number Of Ingredients 11

1kg shallots
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 31/2 tbsp
100g light brown soft sugar

Steps:

  • The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
  • In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
  • Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

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