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Vietnamese Pickled Garlic (Giấm Tỏi)

Vietnamese Pickled Garlic – Must-Have for Phở! (Giấm Tỏi)

Giấm Tỏi (Vietnamese Pickled Garlic) is an essential condiment for Northern Phở, perfectly complementing the rich flavor of the beef broth. It's very versaltile in Vietnamese cuisine and surprisingly easy to make at home.
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Prep Time: 10 minutes
Course: Condiments
Cuisine: Vietnamese
Author: Cielle

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.
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