Pickled Spring Onions Dua Hanh Vnese
Traditional tet (lunar new year) dish, but hanoians eat this all year round. It is a perfect compliment to pork dishes, esp. Those using higher fat cuts.
Steps
Wash onions and let dry completely.
Boil vinegar , sugar and salt , allow the mixture to cool.
Pour liquid into a jar , covering onions.
Seal tight and let sit for at least 3 days.
Pickles last in fridge for up to 3 weeks.
Ingredients
green onion, white rice vinegar, salt, brown sugar, shallots