Walk into any Phở joint in Hanoi and you’ll spot it — a humble little jar of pickled garlic on every table, right next to the chili and fish sauce. Especially when Beef Phở’s on the menu, this tangy gem is a must.
It’s called Giấm Tỏi (Vietnamese Pickled Garlic), and it’s one of those simple condiments that packs a surprising punch. That sharp, vinegary garlic cuts right through the rich, savoury broth of Phở and lifts everything up.
No cooking, no special tools, no fuss. Just garlic, vinegar, and a bit of time — and boom, you’ve got a flavour-boosting condiment that works with more than just noodle soup. Try it with grilled meats, in dipping sauces, or even drizzled over rice bowls. You’ll wonder how you lived without it.
Pickled Garlic – The Essential Condiment for Northern Phở (Giấm Tỏi)
Hanoi street food? Next-level.
We’re talking Bún Chả (that smoky grilled pork with noodles!), creamy Egg Coffee, the bold and funky Bún Đậu Mắm Tôm, sizzling Chả Cá with turmeric and dill, and delicate steamed rice rolls called Bánh Cuốn. It’s a food lover’s dream.
When it comes to Phở, the Northern and Southern versions are completely different creatures.
In Hanoi, things are kept simple — and intentional. No hoisin. No mountain of herbs. No bean sprouts. Just a crystal-clear, fragrant broth that shines on its own, finished with a squeeze of lime, a splash of fish sauce, a bit of homemade chili sauce, and most importantly — a spoonful of zingy, punchy Pickled Garlic.
This stuff is called Giấm Tỏi, which literally means “Garlic Vinegar.” It might sound basic, but don’t let that fool you. I didn’t think much of it at first either… until I made it myself. And then? Hooked.
Now I use it on everything — not just Phở. It lifts any noodle soup, brightens broths, and adds that sharp little kick that makes you go back for more. Kind of like how I reach for my Vietnamese lemongrass chili oil when I want some heat.
So if you’re making Phở — especially the Northern kind — don’t skip this. It’s the quiet hero that brings everything together. 💥
Ingredients
- Garlic – I use small softneck garlic from Lý Sơn Island (Vietnam’s garlic and onion capital!). But honestly, any garlic you’ve got in your kitchen will do just fine. Just try to avoid young or freshly harvested garlic — I’ll explain why in a sec.
- Red chili (optional) – I go with Thai chili for a real kick, but if you prefer a milder heat, goat horn chili or even jalapeño will work nicely.
- Rice vinegar
- Salt and sugar
Instructions
- Sterilize the glass jar and its lid (note that metal lids may rust due to the vinegar).
- Thinly slice or dice the garlic into small cubes. If your garlic has small cloves like mine, you can skip this step.
- Thinly slice the chili.
- Boil a pot of water and blanch the garlic and chili for 30 seconds.
- In the jar, pickle the garlic and chili in a brine of rice vinegar, sugar, and salt.
- Keep it in the fridge overnight before using.
Troubleshooting Tips
Garlic turned green or blue? Don’t worry — it’s totally normal.
This is just a natural reaction between the sulfur in garlic and the acid in the vinegar. It happens more often with young or freshly harvested garlic, which has higher sulfur content.
If you want to keep your pickled garlic white, here’s how:
- Use older, mature garlic
- Blanch the garlic quickly before pickling
- Or soak it in water overnight to draw out some of the sulfur
But if the garlic does turn a greenish or bluish color, it’s still perfectly safe to eat. Fun fact: in Northern China, this is actually considered a good thing! Their famous Laba Garlic is known for its bright jade-green hue — a sign of freshness.
How to Use Giấm Tỏi (Pickled Garlic)
Don’t stop at Phở — Giấm Tỏi is a flavour booster for all kinds of Vietnamese dishes! It’s brilliant in any kind of noodle soup, like:
But it’s just as amazing with dry noodle dishes and noodle salads:
And don’t forget the dipping sauces! Just a splash of Giấm Tỏi can take them to the next level:
Other Vietnamese Pickles to Try
In Vietnamese meals, it’s super common to serve pickles or heaps of fresh herbs (Rau Thơm) alongside the main dish. Why? Because they help cut through richness, balance bold flavours, and keep everything feeling light and appetising — even if the main is hearty or greasy.
Along with Pickled Garlic, you’ll often see:
Đồ Chua (Pickled Carrots & Daikon) – perfect with Bánh Mì, Bánh Xèo, and Cơm Tấm
Dưa Chua (Pickled Mustard Greens) – great with braised pork or caramelized fish
Dưa Bắp Cải Muối (Pickled Cabbage) – a crunchy everyday side
Vietnamese Pickled Garlic – Must-Have for Phở! (Giấm Tỏi)
Ingredients
- 1.7 oz peeled garlic (50g)
- 3 Thai chilies (optional)(to your taste)
- ½ US Cup rice vinegar (120ml)
- ¼ tsp salt
- ½ tsp sugar
Instructions
- Sterilize the glass jar and lid, keeping in mind that metal lids might rust from the vinegar.
- Slice or dice the garlic into small pieces. If the cloves are small (like mine), you can skip this step.
- Thinly slice the chilies, too.
- Boil water and blanch the garlic and chili for 30 seconds.
- Pack the garlic and chili into the jar and cover them with a brine made of rice vinegar, sugar, and salt.
- Refrigerate overnight before using.
