Pickled Spring Onions Dua Hanh Vnese
Add a vibrant touch to your Vietnamese-inspired meals with Pickled Spring Onions (Dưa Hành), a traditional and tangy condiment that’s as simple to make as it is flavorful. This recipe features fresh spring onions that are soaked to remove bitterness, then submerged in a perfectly balanced pickling brine made with vinegar, sugar, and just a hint of spice from optional chili peppers. With a few days of fermentation, these onions transform into a crisp, tangy delight that pairs beautifully with hearty dishes like bánh chưng or thịt kho. Easy to prepare and irresistibly zesty, Dưa Hành not only elevates your taste buds but is also an essential staple for celebrating Vietnamese Lunar New Year or adding brightness to any meal all year round!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Spring onions (scallions)
- 4 tablespoons Salt
- 1 liter Water
- 3 tablespoons Sugar
- 150 milliliters Vinegar (white vinegar or rice vinegar)
- 2 whole Chili peppers (optional, for extra spice)
Instructions
Trim the roots and any tough or wilted outer layers from the spring onions, leaving the white bulb and a few inches of the green tops intact. Rinse the onions thoroughly under cold water and pat them dry with a clean towel.
In a large bowl, dissolve 2 tablespoons of salt in 1 liter of water. Add the spring onions to the saltwater solution, ensuring they are fully submerged (use a plate or weight if needed). Soak for 4–6 hours, or overnight, to remove bitterness.
After soaking, drain the spring onions and rinse them under cold water. Gently pat them dry, being careful not to bruise the bulbs.
In a saucepan over medium heat, combine the vinegar, sugar, and remaining 2 tablespoons of salt with 500 milliliters of water. Stir until the sugar and salt are completely dissolved. Remove the saucepan from the heat and let the mixture cool to room temperature.
Sterilize a glass jar or pickling container by rinsing it with boiling water and allowing it to air dry completely.
Place the prepared spring onions in the sterilized jar, layering them neatly. If you're using chili peppers for spice, add them to the jar as well.
Pour the cooled pickling liquid into the jar, ensuring the spring onions are completely submerged. Use a clean weight or a folded cabbage leaf to keep the onions below the liquid surface if necessary.
Seal the jar tightly with a lid and store it in a cool, dark place. Allow the spring onions to ferment for 7–10 days, tasting after the first week to check for desired tanginess.
Once the pickled spring onions are ready, transfer the jar to the refrigerator to slow down the fermentation. Serve them as a tangy side dish or accompaniment to rich and savory Vietnamese meals like bánh chưng or thịt kho.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28455 mg | 1237% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 54.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
