Pickled Shallots
Lovely to look at, these rosy shallots are also wonderful to eat. Their delightful tanginess and mild bite cut the richness of foods like beef or pork kho and Viet sausages, headcheese, or pâté. They are also good in a Western salad or sandwich. Tipplers might even try a few in a gin on the rocks. These shallots are a must for Tet celebrations. In fact, there is a traditional Tet couplet that includes dua hânh as one of the required foods for the holiday. My family doesn’t wait for the Lunar New Year to eat them, however. My mom and I make them year-round, using this recipe from my late aunt, Bac Dao. A widow most of her life, she often prepared large batches of various foods and divided them up among her family and friends. These shallots were usually among her gifts. Use small shallots (sold at Asian markets in red plastic net bags, each weighing about a pound) that are firm and without sprouts or mold. If shallots aren’t available, substitute red pearl onions (sold at most supermarkets).
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Put the shallots in a small heatproof bowl and pour boiling water over them to cover. Let stand for 2 to 3 minutes, during which the skins will loosen and wrinkle. Pour off the hot water and add cold water to cool the shallots quickly. Drain in a colander.
Step 2
To peel each shallot, use a small, sharp knife to cut off a bit of the stem end. Working from the stem end, peel away the outer skin and any dry-looking layers underneath to reveal a glossy, smooth shallot. Separate any Siamese-twin bulbs to remove the skin fully. Finally, cut away the root end, taking care to leave enough so the shallot won’t fall apart. Repeat with the remaining shallots.
Step 3
Return the peeled shallots to the bowl and pour in the salt solution. There should be enough for the shallots to float a bit. Let them stand at least overnight or up to 24 hours to remove some of their harshness.
Step 4
Drain and rinse the shallots well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally until the sugar has dissolved. Add the shallots and when the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a 1-pint jar. Pour in the hot vinegar solution to fill to the rim. Set aside to cool, uncovered, then cover and refrigerate.
Step 5
Allow the shallots to mature for 5 days before serving. They will keep refrigerated for several weeks, though they are likely to be long gone by then.
