The One With the Vietnamese Pickled Garlic
The One With the Vietnamese Pickled Garlic is a easy Vietnamese recipe that serves 4. 10 calories per serving. Recipe by Dandy's Travel Kitchen on YouTube.
Prep: 14 min | Cook: PT0M | Total: 25 min
Cost: $14.37 total, $3.59 per serving
Ingredients
- 1 cup Garlic Cloves (peeled, pre‑peeled from Asian market for convenience)
- 2 pieces Thai Chilies (red or green, keep seeds for extra heat)
- 1 cup Rice Vinegar (seasoned rice vinegar preferred over white vinegar)
- 1 tablespoon Diamond Crystal Salt (Kosher salt; less potent than table salt)
- 1 tablespoon Granulated Sugar (Regular white sugar)
Instructions
Prepare Thai Chilies
Cut off the tops of the Thai chilies, shake out the seeds if you want less heat, then finely chop the chilies.
Time: PT3M
Slice Garlic
Using the handheld garlic slicer, fill the slicer about halfway with peeled garlic cloves and press the handle to create thin shavings.
Time: PT5M
Combine Garlic and Chilies
Transfer the sliced garlic and chopped chilies into the mason jar, spreading them evenly at the bottom.
Time: PT2M
Add Salt and Sugar
Add 1 Tbsp Diamond Crystal salt and 1 Tbsp granulated sugar to the jar.
Time: PT1M
Pour Rice Vinegar
Fill the jar with rice vinegar, ensuring the garlic and chilies are fully submerged.
Time: PT1M
Seal and Shake
Place the lid on the jar and shake vigorously until the salt and sugar are completely dissolved.
Time: PT2M
Refrigerate to Infuse
Store the sealed jar in the refrigerator for at least one week before using. The longer it sits, the more flavorful it becomes.
Time: PT0M
Temperature: 4°C
Adjust Garlic Level (Optional)
If after a few weeks the garlic flavor seems weak, add extra sliced garlic or whole peeled cloves and reseal.
Time: PT0M
Nutrition Facts
- Calories
- 10
- Protein
- 0.2 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0.2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Garlic Cloves: Fresh garlic cloves, peeled manually
- Instead of Thai Chilies: Jalapeño peppers, Serrano peppers
- Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Diamond Crystal Salt: Kosher salt, Sea salt
- Instead of Granulated Sugar: Brown sugar, Honey (use less)
Equipment Needed
- Mason Jar (16 oz)
- Garlic Slicer (handheld) (optional)
- Paring Knife
- Cutting Board
- Measuring Spoons
- Spoon (for stirring)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Slicing the garlic into thin shavings
- Ensuring salt and sugar fully dissolve before sealing
- Refrigerating for at least one week for proper infusion
Chef Tips from the Video
- Pre‑peeled garlic from the Asian market saves time and reduces mess.
- Keep the chili seeds if you enjoy a spicy kick; remove them for a milder version.
- Shake the jar daily for the first 72 hours to help dissolve any remaining salt.
Troubleshooting
Garlic pieces float on top and stay dry
Press the garlic down firmly before adding vinegar, or add a few extra whole cloves to keep everything submerged.
Pickle tastes too salty
Rinse the garlic briefly with cold water, then add a little more rice vinegar and a pinch of sugar to balance.
Flavor is weak after a week
Add more sliced garlic or whole cloves and let it sit another week; also ensure the jar was sealed tightly.
Storage
Refrigerator: Up to 2 months in a sealed jar
Freezer: Not recommended; texture changes
Room temperature: Do not store at room temperature; keep refrigerated
Make-Ahead Tips
- The pickle improves after a week; make it 2‑3 weeks ahead for maximum flavor
- You can keep the jar in the fridge for up to 2 months
Frequently Asked Questions
What is the cultural significance and history of Vietnamese pickled garlic in Vietnamese cuisine?
Pickled garlic, known as "tỏi ngâm," is a traditional Vietnamese condiment used to add bright acidity and subtle heat to meals. It dates back to centuries of preserving garlic for winter months and is especially popular alongside pho, banh mi, and grilled meats.
What are traditional regional variations of Vietnamese pickled garlic in Vietnam?
In northern Vietnam, pickled garlic is often made with rice wine vinegar and a touch of sugar, while southern versions may include fish sauce for extra umami. Some regions add lemongrass or ginger for additional fragrance.
How is Vietnamese pickled garlic traditionally served in Vietnam?
It is served as a side condiment in small bowls, placed on the table alongside soups, noodle dishes, and grilled meats. The bright, tangy flavor cuts through rich broths and fatty proteins.
What occasions or celebrations is Vietnamese pickled garlic traditionally associated with in Vietnamese culture?
Pickled garlic is a staple at family meals, street‑food stalls, and festive gatherings such as Tet (Lunar New Year) where it complements the abundance of meat and noodle dishes.
How does Vietnamese pickled garlic fit into the broader Vietnamese cuisine tradition?
Vietnamese cuisine balances sweet, sour, salty, and spicy flavors. Pickled garlic provides the sour and slightly spicy notes, making it an essential element that enhances the overall harmony of a meal.
What are the authentic traditional ingredients for Vietnamese pickled garlic versus acceptable substitutes?
Authentic ingredients include peeled garlic cloves, rice vinegar, salt (usually kosher or sea salt), sugar, and Thai chilies. Acceptable substitutes are white wine vinegar for the vinegar, regular table salt (use less), and jalapeño peppers for the chilies.
What other Vietnamese dishes pair well with Vietnamese pickled garlic?
It pairs beautifully with pho broth, banh mi sandwiches, grilled pork (thịt nướng), bánh cuốn (spring rolls), and fried tofu. The acidity brightens the flavors of these dishes.
What are the most common mistakes to avoid when making Vietnamese pickled garlic?
Common mistakes include over‑filling the jar so the garlic isn’t fully submerged, not dissolving the salt and sugar before sealing, and storing the pickle at room temperature instead of refrigerating.
Why does this Vietnamese pickled garlic recipe use rice vinegar instead of white vinegar?
Rice vinegar offers a milder, slightly sweet acidity that complements garlic without overwhelming it. White vinegar is harsher and can mask the delicate flavor of the garlic.
Can I make Vietnamese pickled garlic ahead of time and how should I store it?
Yes, the pickle improves after at least one week in the refrigerator. Keep it sealed in a glass jar at 4 °C; it will stay good for up to two months.
What does the YouTube channel Dandy's Travel Kitchen specialize in?
The YouTube channel Dandy's Travel Kitchen specializes in travel‑inspired home cooking, showcasing authentic Asian recipes, street‑food techniques, and easy‑to‑follow tutorials for home cooks.
How does the YouTube channel Dandy's Travel Kitchen's approach to Vietnamese cooking differ from other cooking channels?
Dandy's Travel Kitchen focuses on practical, ingredient‑sourced shortcuts—like using pre‑peeled garlic—and emphasizes flavor authenticity while keeping recipes simple enough for busy home cooks, unlike many channels that use more elaborate techniques.
Last updated: August 30, 2026
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