Vinegar Bath (Hỗn hợp giấm)

August 19, 2017

Vinegar Bath (Hỗn hợp giấm) © kvalifood.com

A quick-pickling liquid used throughout Vietnamese cooking to give vegetables a sharp, tangy bite in just one minute. It’s not a sauce you serve on its own - it’s a prep step. Dip sliced vegetables in this bath briefly, drain them, and they’re ready to add crunch and acidity to salads, banh mi, or noodle bowls.

Ingredients

1 cup rice wine vinegar
¼ cup sea salt
½ tbsp sugar

Directions

Combine the rice wine vinegar, sea salt, and sugar in a bowl. Stir until the salt and sugar dissolve completely.
To use: submerge sliced or shredded vegetables in the vinegar bath for about 1 minute. Drain well before adding to your dish.

Notes

This is a technique more than a recipe - the ratio can be adjusted to taste.
Common vegetables for quick-pickling: daikon, carrot, cucumber, onion.
The quick bath seasons and slightly softens the vegetables without making them fully pickled.