By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
42 cal · 15 min
Vietnamese Style Onions in Vinegar (Hanh Dam)
Recipe GLPR3b300b3120e0a7
Quick-pickled onions with a bright, tangy vinegar flavor and a hint of sweetness. This traditional Vietnamese condiment is crisp, refreshing, and perfect as a topping for sandwiches, banh mi, or any dish needing a sharp acidic punch. Ready in just 15 minutes, it's an easy side that adds complex flavor with minimal ingredients.
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Ingredients
1 medium white or red onion, very thinly sliced
1 teaspoon sugar
1/4 cup distilled white vinegar
2 tablespoons water
Thinly sliced fresh chilies, optional
Directions
In a medium or large bowl, combine the sliced onions, sugar, vinegar, and water.
Toss and massage the mixture with your hands for 1–2 minutes, breaking up the onion layers and ensuring all the slices are evenly coated with the vinegar mixture and sugar is fully dissolved.
If desired, add the thinly sliced fresh chilies and toss to combine.
Let the mixture sit at room temperature for 10 minutes, allowing the onions to soften slightly and absorb all the flavors.
Serve immediately as a condiment alongside sandwiches, banh mi, rice dishes, or grilled meats.
Comments
This quick pickle is a win for Charlotte grocery runs—onions, sugar, vinegar, and water are pantry staples at every major chain, and fresh chili peppers are available at Harris Teeter, Food Lion, or Walmart year-round. The cost is trivial, likely under $1 per serving. The stated 15 minutes is honest for boiling the brine and letting it cool enough to pour over the onions, though a proper soak before eating adds real flavor and pushes actual use-time closer to 30 minutes. The dish reheats poorly (vinegar-pickled vegetables soften further and turn mushy), so it's best served fresh the day it's made as a condiment or side with Vietnamese sandwiches or bowls, which limits weeknight flexibility for leftovers.
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