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Hey there, foodies! Today, I’m excited to share with you my recipe for Hanh Dam – Vietnamese pickled onions. If you’re a fan of Vietnamese cuisine or just love pickled vegetables, then this recipe will be right up your alley.

Pickled onions may not be as popular as other types of pickled vegetables, but trust me; once you make them, you’ll wonder why you haven’t been eating them all your life. They add a burst of tangy and acidic flavor to any dish – from sandwiches to soups to salads.

The best part about this recipe is how easy it is to make. With just a few simple ingredients and minimal effort, you can have a jar of delicious Hanh Dam ready in no time. Plus, they last for weeks in the fridge, making them a convenient addition to any meal.

So let’s get started on making some mouthwatering Vietnamese pickled onions!

Why You’ll Love This Recipe

Hanh Dam (Vietnamese Pickled Onions)
Hanh Dam (Vietnamese Pickled Onions)

Believe me, you don’t want to miss out on this flavorful and tangy Vietnamese pickle recipe called Hanh Dam. These pickled onions are a staple in many Vietnamese dishes, especially in Banh Mi sandwiches and Pho soups.

What I love about this recipe is that it’s incredibly simple and quick to make. With just a few basic ingredients such as white vinegar, sugar, and thinly sliced red or white onions, you can easily create a tantalizing medley of sweet and sour flavors that will tantalize your taste buds.

The best part of Hanh Dam is its versatility. You can serve them on rice bowls, salads or as a side dish, the choice is yours. Furthermore, they can last up to two weeks in the fridge which means you can enjoy the flavors for days to come with almost no additional effort.

Plus, if you are a Vietnamese food enthusiast like me, these pickled onions are an undeniably must-have addition to your repertoire of traditional Vietnamese recipes. Trust me when I say that once you’ve tasted this recipe, you will be hooked and it might become your new favorite addition to elevate your meals.

So create this easy yet delectable recipe for Hanh Dam today and experience a burst of authentic Vietnamese flavors in every bite!

Ingredient List

 A bowl full of tangy and flavorful Hanh Dam
A bowl full of tangy and flavorful Hanh Dam

Let’s Gather Our Ingredients

To make Hanh Dam or Vietnamese Pickled Onions, we will need the following ingredients:

  • 300g thinly sliced onions (you can use red onions or any color you prefer)
  • 1 tsp White Sugar
  • 1/2 cup Rice Vinegar or White Vinegar
  • Enough Vinegar to cover the onions

Note: The quantity of vinegar that you need will depend on the size of your onion, so make sure you have enough to cover them.

And that’s it! This recipe is incredibly simple and easy to follow. You probably already have these ingredients right in your kitchen. Don’t be afraid to experiment with different types of vinegar, onions, and sugar ratios to find what suits your taste buds best. Let’s move onto the next section to learn how to make this delectable side dish!

The Recipe How-To

 Color-pop pickled onions to brighten up any dish
Color-pop pickled onions to brighten up any dish

Follow these steps to make Hanh Dam:


  • 300g thinly sliced red onions
  • 1 tsp white sugar
  • 1/2 cup rice vinegar or white vinegar
  • You’ll need enough vinegar to cover the onions.


  1. Begin by mixing the sliced onions with 1 teaspoon of white sugar in a bowl.
  2. Pour rice vinegar or white vinegar over your mixture until you have enough to completely cover the onions. You can use a small saucepan for this if needed.
  3. Set the mixture aside for about 15 minutes to allow the onions to absorb the vinegar.
  4. After 15 minutes, drain the vinegar and use it to pickle another batch of onions or discard it.
  5. Serve your freshly pickled Hanh Dam as a topping for your favorite Vietnamese dishes or as a condiment all on its own.

That’s it! Making Hanh Dam is so simple and only requires a few ingredients but adds so much flavor to any dish you pair it with. Now that you know how easy it is, try making it at home today and see how much better it tastes than store-bought pickled onions.

Substitutions and Variations

 Meet your new favorite condiment: Hanh Dam
Meet your new favorite condiment: Hanh Dam

When it comes to making Hanh Dam or Vietnamese pickled onions, there is a lot of room for experimentation and personalization. While the traditional recipe calls for rice vinegar and white sugar, you can certainly mix things up to create your own spin on this classic dish.

One ingredient that you can substitute in this recipe is the type of vinegar used. If you don’t have rice vinegar on hand, you can use white vinegar instead. White vinegar has a stronger taste than rice vinegar, so keep that in mind when deciding how much to use. Some people even swear by using apple cider vinegar for a unique twist on this recipe.

As for the sugar, if you’re looking for a healthier option, you can try using natural sweeteners like honey or maple syrup instead of white sugar. However, remember that the sweetness is essential in balancing out the sourness of the vinegar.

Another variation of Vietnamese pickled onions is to add other vegetables or fruits into the mix. For example, try adding sliced cucumbers, julienned carrots, or diced pineapple to create a truly unique dish that’s full of flavor and texture.

If you’re feeling bold, consider experimenting with different types of onions besides red onions—such as green onions or shallots—to add an extra dimension of flavor. Some people even like to quick-pickle their onions by soaking them in vinegar for as little as ten minutes before serving!

Lastly, don’t forget that these vinegared onions are versatile and great to serve alongside many Vietnamese dishes. Serve them with your favorite pho recipe or atop banh mi sandwiches for an extra zing. You can also try making Dua Hanh – pickled shallots with this base recipe!

In summary, don’t be afraid to get creative with your Hanh Dam recipe and tailor it to suit your personal tastes—there’s really no wrong way to make these delicious Vietnamese pickled onions!

Serving and Pairing

 It's hard not to love these beautiful pink pickled onions
It’s hard not to love these beautiful pink pickled onions

Now that you have your freshly made Hanh Dam (Vietnamese Pickled Onions), the question remains: how to serve them? Luckily for you, there are plenty of options!

First of all, it’s important to note that pickled onions are incredibly versatile. They can serve as a refreshing side dish, a tangy condiment, or even as a topping to add flavor and crunch to sandwiches and burgers.

For a classic Vietnamese pairing, serve the Hanh Dam alongside pho or banh mi sandwiches. The acidity of the onions cuts through the richness of the beef broth in pho, while also adding texture and color to the dish. Similarly, the pickled onions compliment the bold flavors of banh mi meats and veggies.

If you’re feeling adventurous, try using pickled onions as a topping for tacos or nachos for a Vietnamese-Mexican fusion twist. They also pair well with grilled meats like chicken, pork or beef. You can even add them to salads for an extra pop of flavor.

And let’s not forget about Dua Hanh (Pickled Shallots), another Vietnamese pickled vegetable that shares Hanh Dam’s tangy and sweet flavors. Both pickled vegetables can be served together in small bowls for an authentic and traditional Vietnamese experience.

Overall, Hanh Dam is an extremely versatile dish that pairs well with almost anything. Don’t be afraid to experiment with different dishes and cuisines to find your perfect pairing!

Make-Ahead, Storing and Reheating

 A Vietnamese classic you don't want to miss: Hanh Dam
A Vietnamese classic you don’t want to miss: Hanh Dam

Hanh Dam, the Vietnamese pickled onions, can be made in advance and stored for later use. In fact, they taste even better when they’ve had time to marinate in the vinegar mixture. Once the pickled onions are ready, simply transfer them to a clean glass jar with a tight-fitting lid and store them in the refrigerator. They will last for up to one month.

When it comes time to serve the pickled onions, no need to reheat them as they are best served cold straight from the fridge. However, you can let them come to room temperature before serving if you prefer. To store and reheat leftover pickled onions, just place them in an airtight container and store them in the refrigerator. The next day or whenever you’re ready to use them, simply remove from the fridge and add these zesty onions to your dish.

These pickled onions go well with so many Vietnamese dishes like Pho or Banh Mi and even with grilled meats or salads. So you could always make a larger batch — it never goes unused! Just make sure that you have enough vinegar mixture to cover all of your sliced onions. The longer your onions stay in contact with the mixture, the more flavorful they become. Trust me: these pickled onions will be a hit on any table!

Tips for Perfect Results

 Trust us, you'll want to put this on everything
Trust us, you’ll want to put this on everything

If you want to achieve that perfect Hanh Dam, there’s a lot to consider on top of the ingredients and the recipe steps. Here are my tips for getting it right the first time.

1. Use high-quality vinegar: The vinegar is an essential ingredient of pickled onions and can make or break your dish. I highly recommend using rice vinegar or white vinegar for this recipe. They have a mild taste that complements the onion’s sweetness, while still adding enough tang to balance out the flavors.

2. Don’t cut corners on the sugar: A lot of recipes might call for a minimal amount of sugar, but trust me when I say that this won’t be enough to caramelize your onions and give them that sought-after sweet flavor. Stick to our recipe measurements for best results.

3. Slice the onions thinly and evenly: the thinness and evenness of your onion slices are crucial to ensure that they pickle uniformly in the vinegar solution, causing consistent flavors and textures throughout.

4. Let onions rest in vinegar: Once you’ve covered your onions with vinegar, don’t rush as you leave it on the side for 15 minutes or so – this allows ample time for your onions to absorb all those delicious flavors.

5. Experiment with other types of onions: While red onions are most commonly used in Asian-style pickles, there’s no harm in exploring other varieties of onion – from shallots to scallions – play around with different flavors and see which ones you like best.

With these tips, you’re ready to dive into making a delicious batch of Vietnamese pickled onions. But remember that practice often makes perfect, so don’t be discouraged if your first few batches do not come out perfectly. Keep experimenting and adjusting until you get it just right – happy pickling!


Now, let’s move on to the frequently asked questions (FAQs) about hanh dam –Vietnamese Pickled Onions recipe. As with any recipe, it’s natural to have some doubts or clarifications regarding proportions or making, and this section will help clear them out. So, if you’re ready to make some delicious pickled onions like a pro, let us dive into these commonly asked questions.

How to make Han Dam?

One trick to creating delicious pickled onions is to dissolve a teaspoon of white sugar into approximately half a cup of rice or white vinegar. It’s important to use just enough vinegar to fully submerge the onion slices. Allow the onions to soak for approximately 15 minutes, stirring occasionally to ensure that all the slices are evenly coated. Once done, these pickled onions can be served as a flavorful accompaniment or added to salads for an extra burst of tangy flavor.

Why do you soak pickling onions in salt water?

To prepare the onions for pickling, start by filling a big bowl with briny water. Soaking the onions in this saline solution helps to remove moisture and make them more tender for pickling.

How long do homemade pickled onions last in a jar?

When it comes to storing pickled onions, you’ll find that they can remain fresh and palatable for as long as three weeks when refrigerated. However, to truly savor their crisp texture, it is best to consume them within the first week. Albeit, even as the days go by, these pickled delights still retain their delicious flavor.

Why are my pickled onions slimy?

To ensure that your pickles turn out firm and tasty, it’s important to use a strong enough salt brine or vinegar solution. Avoid using moldy garlic and make sure to store your pickles in a cool place to prevent them from becoming soft or slippery.

Bottom Line

In conclusion, I’d like to invite you to try this delicious and easy-to-make Hanh Dam recipe. It’s a perfect way to add a tangy and sweet flavor to your meals and elevate your Vietnamese cuisine experience. With just a few simple ingredients, you can make pickled onions that will last for weeks and can be served alongside many dishes, from banh mi to pho.

Remember that the key to achieving perfect results is to slice the onions thinly, use high-quality rice vinegar and white sugar, and let the onions absorb the vinegar for at least 15 minutes. If you have any questions about the recipe or want to share some variations or substitutions, feel free to do so in the comment section below.

I hope you enjoy making and serving Hanh Dam as much as I do. Don’t forget to browse through our other Vietnamese-style recipes on, where traditional flavors meet modern techniques. Happy cooking!

Hanh Dam (Vietnamese Pickled Onions)

Hanh Dam (Vietnamese Pickled Onions) Recipe

Can't believe a recipe for Hanh Dam isn't in this database! This is a great side to so many Vietnamese dishes. You can use it in salads, in a bowl of Pho, in sandwiches, or just as a side with just about anything. Although these will keep, its best to use them immediately to keep them from becoming too vinegary.
No ratings yet
Prep Time 18 mins
Cook Time 0 mins
Course Side Dish
Cuisine Vietnamese
Servings 1 cup
Calories 120.5 kcal


  • 1 white onion
  • 1 teaspoon sugar
  • 1/2 cup rice vinegar


  • Peel and then cut the onion in half. Slice the onion very thinly and place in a glass or ceramic bowl.
  • Dissolve the sugar in the vinegar, then add to the sliced onions. Make sure you have enough vinegar mix to cover the onions.
  • Let the onions marinate for at least fifteen minutes, tossing onions occasionally to make sure all absorb the vinegar. Store leftovers in a covered jar in the refrigerator. Use within a few days.

Add Your Own Notes


Serving: 164gCalories: 120.5kcalCarbohydrates: 28.9gProtein: 2.4gFat: 0.2gSaturated Fat: 0.1gSodium: 8.9mgFiber: 3.7gSugar: 17.7g
Keyword < 30 Mins, Asian, Easy, Healthy, Low Cholesterol, Low Protein, Vietnamese
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