Pho Garlic Vinegar (Dam Toi)
Directions
- 1Combine all the ingredients in a jar.
- 2Cover the jar.
- 3Age the mixture in the refrigerator overnight.
- 4The next day, check the flavor: the main zing should ideally come from the garlic, with the chile playing a minor supporting role.
- 5If the garlic or chile is too harsh, add more vinegar and water, starting with a 1:2 ratio.
- 6Increase or decrease the amount of garlic, depending on its pungency and your preference.
- 7For extra chile bite, double the quantity and observe the result.
- 8Use the vinegar the day after it's made.
- 9Store the vinegar in the refrigerator, where it keeps for months.
- 10For practicality and authenticity, present the condiment with a teaspoon for guests to help themselves.
Ingredients
- 2 cloves garlic cloves, smacked with the broad side of a knife
- 2 chiles Thai chiles or 1 large serrano chile, partially split lengthwise
- 0.25 cup unseasoned Japanese rice vinegar
- 0.5 cup water
Equipment
jarteaspoon
Tips
- Bruising the garlic cloves prevents them from wandering into your food.
- When the vinegar runs out, add new ingredients to the old ones in the jar. When things taste tired or off, start over.
- The main zing should ideally come from the garlic, with the chile playing a minor supporting role. Adjust vinegar and water starting with a 1:2 ratio if garlic or chile is too harsh.
- Increase or decrease garlic based on pungency and preference.
- For extra chile bite, double the quantity.
- The vinegar keeps in the refrigerator for months, allowing for tinkering over time.
- Present the condiment with a teaspoon for guests to serve themselves.
- Don't limit yourself to using this vinegar just for pho; it works well on noodle soup, panfried and stir-fried noodles, fried rice, dumpling dipping sauce, and sautéed or stir-fried greens like kale, broccoli rabe, and chard.
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