Vietnamese pickled onion

Vietnamese pickled onion

By
From
East
Makes
310 g
Photographer
Leanne Kitchen

This easily concocted condiment isn’t a pickle in the true sense. Rather, it’s ‘wilted’ through the action of the sugar and vinegar. Sometimes we use it atop bowls of beef pho (noodle soup), but generally we make this to include in Vietnamese-style salads.

Ingredients

Quantity Ingredient
1 large onion, halved and very thinly sliced
125ml white vinegar
1 1/2 teaspoons caster sugar

Method

  1. Combine the onion, white vinegar and sugar in a bowl and stand for 20 minutes to pickle, tossing the onion occasionally. Drain well. Pickled onion is best served on the day it is made.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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