Vietnamese Pickled Onions (Hanh Dam)
This is the best side dish to enjoy with pho! This is hanh dam or Vietnamese vinegar onions and it adds a nice little sweet acidity to every bowl of pho I've ever had. It's a simple recipe that only uses 3 ingredients and comes together so quickly! You'll have a tangy, quick pickle to help cut through all your rich meat in 5 minutes!
Servings: 4
Calories: 23kcal
Equipment
- Mandoline
Ingredients
- 1 white onion
- ½ cup rice vinegar
- 1 ½ tsps sugar
Instructions
- Cut your onion in half. Using a mandoline on the thinnest setting, thinly slice the onion.1 white onion
- In a bowl, mix together rice vinegar and sugar. Stir until the sugar dissolves.½ cup rice vinegar, 1 ½ tsps sugar
- Add the onion to the bowl and mix to submerge the onions. Let it sit for at least 5 minutes before enjoying. Optional: Drizzle with hoisin sauce.
Notes
- Store the vinegar onions in an airtight container for up to 4 days.
Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.1mg
