Pho Garlic Vinegar (Dam Toi)

725 mins
Serves 1
https://www.vietworldkitchen.com/blog/2017/04/pho-garlic-vinegar-recipe-dam-toi.html

Directions

  1. 1Combine all the ingredients in a jar.
  2. 2Combine all the ingredients in a jar.
  3. 3Combine all the ingredients in a jar.
  4. 4Cover the jar.
  5. 5Cover the jar.
  6. 6Cover the jar.
  7. 7Age the mixture in the refrigerator overnight.
  8. 8Age the mixture in the refrigerator overnight.
  9. 9Age the mixture in the refrigerator overnight.
  10. 10The next day, check the flavor: the main zing should ideally come from the garlic, with the chile playing a minor supporting role.
  11. 11The next day, check the flavor: the main zing should ideally come from the garlic, with the chile playing a minor supporting role.
  12. 12The next day, check the flavor: the main zing should ideally come from the garlic, with the chile playing a minor supporting role.
  13. 13If the garlic or chile is too harsh, add more vinegar and water, starting with a 1:2 ratio.
  14. 14If the garlic or chile is too harsh, add more vinegar and water, starting with a 1:2 ratio.
  15. 15If the garlic or chile is too harsh, add more vinegar and water, starting with a 1:2 ratio.
  16. 16Increase or decrease the amount of garlic, depending on its pungency and your preference.
  17. 17Increase or decrease the amount of garlic, depending on its pungency and your preference.
  18. 18Increase or decrease the amount of garlic, depending on its pungency and your preference.
  19. 19For extra chile bite, double the quantity and observe the result.
  20. 20For extra chile bite, double the quantity and observe the result.
  21. 21For extra chile bite, double the quantity and observe the result.
  22. 22Use the vinegar the day after it's made.
  23. 23Use the vinegar the day after it's made.
  24. 24Use the vinegar the day after it's made.
  25. 25Store the vinegar in the refrigerator, where it keeps for months.
  26. 26Store the vinegar in the refrigerator, where it keeps for months.
  27. 27Store the vinegar in the refrigerator, where it keeps for months.
  28. 28For practicality and authenticity, present the condiment with a teaspoon for guests to help themselves.
  29. 29For practicality and authenticity, present the condiment with a teaspoon for guests to help themselves.
  30. 30For 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 cloves garlic cloves, smacked with the broad side of a knife
  • 2 cloves garlic cloves, smacked with the broad side of a knife
  • 2 chiles Thai chiles or 1 large serrano chile, partially split lengthwise
  • 2 chiles Thai chiles or 1 large serrano chile, partially split lengthwise
  • 2 chiles Thai chiles or 1 large serrano chile, partially split lengthwise
  • 0.25 cup unseasoned Japanese rice vinegar
  • 0.25 cup unseasoned Japanese rice vinegar
  • 0.25 cup unseasoned Japanese rice vinegar
  • 0.5 cup water
  • 0.5 cup water
  • 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.