Vinegar shallots

Vinegar shallots

Hành muối

By
From
Real Vietnamese Cooking
Makes
500 g
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
200g red asian shallots
300ml rice vinegar

Method

  1. Peel the shallots, leaving the bulbs whole. Place in a bowl or container.
  2. Gently heat the vinegar in a small saucepan, but do not allow to boil. Pour the hot vinegar over the shallots. Leave to cool, then cover.
  3. Leave to steep for 24 hours before using.
  4. The shallots can be refrigerated in an airtight container for up to 1 month.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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