Tucked behind the boutiques in Old Town Pasadena is a Lunar New Year wishing tree (above). We’re staying in Los Angeles at a friends’ home and once the deluge turned into a drizzle last night, we took a stroll and spotted the tree.
Aglow with lights and ribbons, the wishing tree radiated with cheer, a welcomed counterbalance to the evening’s chill. Wishes had been attached to the ribbons. It was too wet to add one of my own. No matter. There were plenty of positive vibes to go around.
Joy, prosperity, health, and peace. It’s a rare combination but having one or some of each would be wonderful. May you and your family enjoy a bountiful Year of the Dragon.
Or, as we say in Vietnamese:
Chúc mừng năm mới!
Happy New Year!
That’s the basic, simplest greeting. There are many many more complex ones but this one is succinct:
Vạn sự như ý, an khang thịnh vượng!
May you realize all your wishes, plus peace and prosperity!
Red and its various shades comprise the the lucky color and hues for Lunar New Year. You see red in decor (🧧 red envelopes! the wishing tree!) and certain foods, like Vietnamese xôi gấc sticky rice (made out of orange red gấc fruit) and pickled shallots. While the former is a bit hard to source, you can easily make the latter.
If you’ve made or are planning to make dishes mentioned in my recent dispatch that included 12+ Tet recipes, consider adding a pickle. Though you can stick with the go-to Viet daikon and carrot pickle (đồ chua), why not add another classic to your repertoire?
Tet is a Pickly Holiday
Because Tet food tends to be heavy, pickles are popular for cutting some of the richness of rich meats and sticky rice. With a date-night friendly bite, rosy pickled shallots (dưa hành) are a northern Vietnamese lunar new year must-have. In fact, there is a traditional Tet couplet that includes dưa hành as one of the required foods for the holiday. Their delightful tanginess and mild bite cut the richness of holiday foods like bánh chưng sticky rice cakes and various charcuterie. They’re actually good any time, in a Western salad or sandwich, on a cheese board, or in a gin on the rocks!
During Lunar New Year, as I’m peeling shallots for pickling, I think of my late aunt Bac Dao. My recipe is based upon hers. She loved to make large batches to gift family and friends.
When small, firm shallots are unavailable, buy bigger ones and cut them to size. This time of the year, I often find small shallots at my local markets. (Santa Cruzans — I took this shot at Shopper’s Corner; check farmers markets too.)
RECIPE
Pickled Shallots | Dưa Hành
For a crisp outcome, select the firmest, smallest shallot clusters possible – no wider than 2 inches. I mostly find them in the fall and early winter. This recipe was originally published in Ever-Green Vietnamese (2024, Ten Speed Press).
The shallots take up to 7 days to mature but know this: Viet people celebrate Tet season, which can last weeks! It’s not a one-day holiday. It’s not too late to put up a batch.
Makes 2 1/2 cups
1 lb small, firm shallots
2 Tbsp fine sea salt
1 1⁄4 cups water
1⁄2 cup granulated sugar
1 cup distilled white vinegar (Heinz is my go-to)
Peel and cut the shallots
Bring a kettle of water to a boil. Put the shallots in a small bowl and add boiled water to cover. Let sit for 30 to 60 seconds to loosen the skins, then drain.
Trim the root and stem ends of the shallots, then peel away the dry brown skin with a knife (a regular or bird’s beak paring knife is super-handy). Remove any dry-looking or soft layers under the skin; save them for broth. Separate any bulbs that are stuck together (look at the root ends for clues). Leave bulbs that are no bigger than 1⁄2 inch wide as is, but halve the others lengthwise. Quarter the large ones as long as they don’t end up bigger than 1 inch wide.
Soak overnight
In a medium bowl, combine the salt and 1 1/4 cups water. Add the shallots and cover the bowl with plastic wrap, pressing the plastic down to ensure contact with the salt solution. Let stand at room temperature for 6 hours to 24 hours to reduce harshness. Drain and rinse the shallots well under cold water.
Briefly cook, then allow to mature
In a 1 to 1 1/2-qt saucepan over medium heat, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, about 1 minute or until the sugar dissolves. Add the shallots and when bubbles appear at the edge of the pan, immediately turn off the heat. Using a slotted spoon, transfer the shallots to a 1-qt heatproof jar (or similar container). Pour in the hot brine to fill to the rim. Let cool completely, uncovered, then cap and refrigerate.
Let the shallots mature for 4 or 5 days before trying. If they’re too strong, let sit for 1 or 2 days longer before serving.
DownloadEnjoy the holiday, and may the Year of the Dragon deliver bountiful blessings to you and your family!
Andrea
Andrea- Here is a source for gac. https://lenscoffee.com/cochin-melon-powder-gac/
I've used this to make xoi gac for dinner parties and friends loved it.
Thanks for this. Loved the pickled green cherry tomatoes and great to add these shallot pickles to the list. Looks like you could also (cross-cultural alert!) use them for tacos, etc.