Pickled spring onions is one of the indispensable dishes in the traditional Tet holiday of the Vietnamese people. Although it is a simple pickle dish, it creates a delicious taste, and also prevents boredom for a meal with lots of meat and fish, helping to avoid bloating.
This traditional Vietnamese pickle is prepared with whole spring onion bulbs that are preserved in a mixture of rice vinegar or white vinegar, water, salt, and sugar. It is typically homemade, and it can occasionally include chili peppers and sliced ginger. All the ingredients to make pickled spring onions are easy to find and buy at any store or supermarket at a cheap price.
The pickle is a staple on Lunar New Year when the spring onions are traditionally served with Jellied pork (Thịt đông) and Banh Chung. As mentioned above, the proteins and fats of the New Year’s tray full of food are removed by mildly sour and spicy from the pickles, which both enhances the taste and helps the body to digest the food.
Along with fatty meat and banh Chung, Spring onion pickle is popular as an indispensable food in the traditional Tet holiday of the Vietnamese community across the country. How to make pickled onions is not difficult, refer to the recipe below. Enjoy!
I. Ingredients for Spring Onion Pickle
- 300g spring onion
- 200ml vinegar
- 100ml water
- 50g sugar
- 40g salt
- Rice water
II. Instructions for making Spring Onion Pickle
Soak onions in rice water, leave overnight.
Mix 20g of salt with 1.5 liters of water. Cut the onion roots, peel them, wash them in salted water, then drain them in a basket.
Cook vinegar water: put 200ml vinegar, 100 water, 50g sugar, 20g salt in a pot to boil, when the sugar dissolves, turn off the stove and let it cool. Place the onions in a jar, put a toothpick or bamboo stick on the surface before pouring in the salt water so that the onion does not float on the surface of the water.
Leave the onion in a cool, dry place, about 3-4 days to be used.
With this way of pickling onions, your family can enjoy it on Tet holiday!