“When I noticed this spice in Hanoi’s restaurants in 2010, I was skeptical. Northern pho diehards don’t usually add lime or the like to their bowls, so where did the garlic-soaked vinegar go?

I asked a local who was about my age, and she said she always had it with a fo. I sprinkled a little in my beef fo and added a wonderful, tender bright note. The garlic didn’t hit me on the head. He gave a sharp edge to the light vinegar, which strengthened the broth without taking it in a completely different direction, as a lime syringe would do. Garlic vinegar was very North Vietnamese in its fine grace and my skepticism turned into love.

This vinegar works magic on noodle soup, fried and fried noodles, fried rice and dumpling sauce. It is generally good for times when the dish needs a slightly tart top note to balance the flavors; I sprinkled it with greens towards the end of cooking time. Hanoi chefs often chop or chop the garlic, but the bruising of the cloves prevents the garlic from entering your food. “- Andrea Nguyen in her 2018 Beard Award The Pho Cookbook.

2 cloves of garlic, struck with the wide side of a knife
2 Thai chilies or 1 large serano chili, partially divided lengthwise
1⁄4 cup inexperienced Japanese rice vinegar
1⁄2 cup water
Combine all ingredients in a jar. Cover and age overnight in the refrigerator.

Check the taste the next day: The main scurvy ideally comes from garlic, with chili playing a minor supporting role. If the garlic or chili is too raw, add more vinegar and water, starting with a ratio of 1: 2. Increase or decrease the amount of garlic, depending on its spiciness and your preferences. For an extra Chilean bite, double the amount and see what happens.

You can use vinegar the day after its preparation. Store in the refrigerator for months, so feel free to mess with the weather. For practicality and authenticity, present the spice with a teaspoon to help your guests.

Notes: When the vinegar is gone, add new ingredients to the old ones in the jar. When things get tired or off, start over.

Reprinted with permission from The Pho Cookbook: Easy Adventure Recipes for Vietnam’s Favorite Soup and Noodle by Andrea Nguyen, Copyright © 2017. Published by Ten Speed ​​Press, printed by Penguin Random House LLC. “

I got it
3/4 cup