# Pho Garlic Vinegar (Dam Toi)

This recipe details how to make a garlic-infused vinegar condiment, a staple in Hanoi pho shops, that adds a delicate bright and pungent note to various dishes.

- Total time: 725 min
- Cuisine: Vietnamese
- Category: Soup
- Language: en

## 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

## Instructions

1. Combine all the ingredients in a jar.
2. Cover the jar.
3. Age the mixture in the refrigerator overnight.
4. The next day, check the flavor: the main zing should ideally come from the garlic, with the chile playing a minor supporting role.
5. If the garlic or chile is too harsh, add more vinegar and water, starting with a 1:2 ratio.
6. Increase or decrease the amount of garlic, depending on its pungency and your preference.
7. For extra chile bite, double the quantity and observe the result.
8. Use the vinegar the day after it's made.
9. Store the vinegar in the refrigerator, where it keeps for months.
10. For practicality and authenticity, present the condiment with a teaspoon for guests to help themselves.

## Equipment

- jar
- teaspoon

## 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.

## Source

- Original video: https://www.vietworldkitchen.com/blog/2017/04/pho-garlic-vinegar-recipe-dam-toi.html
- Recipe page: https://www.cliprecipe.com/recipe/0181eab2-43ac-4b17-ab7f-020fbd1ebd74
- Extracted: 2025-12-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt