Top 20 Simple Sweet and Sour Pickled Dishes to Refresh Your Taste Buds During Tet

Pickled shallots are vibrant and colorful, and if they don’t bubble up, they can be stored for a long time. The shallots, pickled in vinegar, have a crisp texture without the pungent smell, offering a delightful balance of sweet, sour, and spicy flavors.

Ingredients:

• 1kg shallots
• 500ml vinegar
• 200g sugar
• 3 teaspoons salt
• Chili, garlic
• 2 starfruit
• Rice water

Instructions:

• Step 1: Dry the shallots in the shade for a few hours to make them slightly wilted for better taste. Then soak the shallots in rice water for at least 8 hours (overnight is best) to reduce the pungency and make them crispier, helping them last longer. After peeling the shallots, rinse them under cold water and let them dry. Peel the garlic and leave the cloves whole. The chili can be left whole or sliced. Squeeze the starfruit for juice.
• Step 2: In a pot, combine 500ml vinegar, 3 teaspoons of salt, 200g sugar, starfruit juice, garlic, and chili. Heat the mixture until the sugar and salt dissolve, then remove from heat and let it cool. Place the dried shallots in a jar, press them down tightly, and pour the sweet and sour vinegar mixture over them, ensuring the shallots are completely submerged to absorb the flavors evenly and prevent browning.
• Step 3: Let the shallots pickle for about 3 days before using. After preparation, the pickled shallots can be stored at room temperature for 5 to 7 days, or in the refrigerator for up to 1 month.

Pickled mangoes are a popular snack, especially well-loved during school days. Over time, this dish has become a favorite at Tet feasts for its ability to balance out the richness of other dishes.

Ingredients:

• 1 kg unripe mangoes
• 2 chilies
• 500g brown sugar
• Salt
• Ice water

Instructions:

• Step 1: Wash the mangoes thoroughly, then peel them and cut off the ends. Rinse again to remove any sap and let them dry. Prepare a bowl of slightly salty water. Slice the mangoes into small, bite-sized pieces. To prevent browning, soak each piece in the salty water as you cut them. After all mangoes are cut, rinse them with fresh water and let them dry. Boil water and prepare an ice bath. When the water is boiling, briefly dip the mango slices for 1-2 minutes and immediately transfer them to the ice water.
• Step 2: For the pickling liquid, use a ratio of 1 kg mangoes, 500g brown sugar, and 2 chilies. Boil 500ml of water with the sugar until it dissolves completely. Simmer the syrup on medium heat until it reaches a boil again, then remove from heat and let it cool. Pack the prepared mangoes and chilies into a jar. If you prefer less spice, you can skip the chilies. Once the syrup has cooled, pour it over the mangoes, making sure the liquid covers them fully. Seal the jar, leave it out at room temperature for 3 hours, and then refrigerate. The pickled mangoes will gradually absorb the flavors and be ready to eat in about a day.
• Step 3: The pickled mangoes offer a delicious balance of sour, sweet, and spicy flavors, with a slight crunch to the mangoes, which turn a beautiful yellow without becoming soft or mushy.

Another strong contender to the pickled unripe mangoes is pickled green tamarind, particularly when using young tamarind, which delivers the perfect sourness. Pickled tamarind is crunchy and soaked in a blend of salty, sweet, and spicy flavors, harmonizing with the natural tartness of the tamarind. It's an ideal side dish to complement the rich, protein-heavy meals of Tet.

Ingredients:

• 2 kg young tamarind
• 5 chilies
• 60 ml fish sauce
• 1 cup sugar
• 4 cups water
• tablespoons salt

Instructions:

• Step 1: Peel the tamarind and cut it in half. Prepare a bowl with tablespoons of salt and soak the tamarind halves in the salty water for about 3 minutes to remove the sap. Then transfer them to a clean water bowl and soak for another 5 minutes. Drain the tamarind and set it aside. Wash the chilies, remove the stems, and deseed them before finely chopping them.
• Step 2: Bring 400 ml of water to a boil. Once it boils, add the tamarind and simmer for 10-15 minutes. Afterward, immediately transfer the tamarind into an ice water bath to maintain its crisp texture. Drain the tamarind again and let it dry completely.
• Step 3: In a pot, bring 4 cups of water to a boil over medium heat. Once boiling, add 1 cup of sugar and stir until dissolved, then remove from heat. Stir in 60 ml of fish sauce, the chopped chilies, and 1/2 tablespoon of salt. Let the mixture cool for 10-15 minutes, then adjust the seasoning to your taste.
• Step 4: Pack the tamarind into a glass jar and spoon the chopped chilies on top. Pour the fish sauce and sugar mixture over the tamarind until it is fully submerged. Seal the jar and refrigerate. The pickled tamarind will be ready to enjoy in about 1.5 to 2 days.

Another delicious pickled dish from beef is pickled boiled beef. The tender beef slices, combined with connective tissue, absorb the salty fish sauce and the tangy vinegar, perfectly balanced with a hint of spiciness. This dish is simple to make yet incredibly refreshing, making it an excellent choice for Tet celebrations to balance out the richness of other dishes.

Ingredients:

• 700g boiled beef
• 3 stalks lemongrass (crushed)
• Fresh ginger (sliced thin)
• 1 tablespoon garlic (sliced thin)
• 1 tablespoon chili (chopped)
• 140g sugar
• 230ml vinegar
• 1 tablespoon salt
• 2 teaspoons seasoning powder
• 450ml cooled boiled water

Instructions:

• Step 1: Bring a pot of water to a boil, adding 3 crushed stalks of lemongrass, a few slices of ginger, and 2 teaspoons of seasoning powder. Stir to combine. Then, add the beef and boil for about 40 minutes until fully cooked. Once done, transfer the beef to an ice bath for 5-10 minutes to cool down and maintain its texture, then remove and drain.
• Step 2: In a bowl, combine 450ml cooled boiled water, 140g sugar, 230ml vinegar, and 1 tablespoon salt. Stir until all the ingredients are completely dissolved.
• Step 3: Add to the vinegar-sugar mixture 1 tablespoon of sliced garlic, 1 tablespoon of chopped chili, and the cooked beef. Let the beef marinate for about a day, then slice it and serve.
• Step 4: In just a few simple steps, you’ll have a fragrant, tangy, and flavorful pickled beef that’s perfect for enjoying during Tet!

If you are a fan of pork skin dishes, don't miss out on this pickled pork skin recipe. The pork skin is firm and crispy, with a subtle richness that combines perfectly with the fragrant lemongrass, the sharp tang of kumquat, and the salty fish sauce, all balanced with a slight spiciness. This dish will surely please everyone in your family during Tet!

Ingredients:

• 500g pork skin
• 6 stalks lemongrass
• 4 chilies
• 1 bulb of garlic, 1 knob of ginger
• 8 slices of lime
• tablespoons vinegar
• 4 tablespoons fish sauce
• Salt and sugar to taste

Instructions:

• Step 1: Start by cleaning the lemongrass, then bruise and cut it into 2-inch lengths. Slice the remaining lemongrass into thin rounds. Cut the kumquat in half, slice the ginger thinly, and chop the garlic. Slice the chili and prepare the lime leaves by slicing them into thin strips.
• Step 2: Clean the pork skin thoroughly by scraping off any remaining hair. Rub it with a mixture of 2 tablespoons of salt, 2 slices of fresh lime, and 1 tablespoon of vinegar to remove any odors, then rinse twice with water. Boil 400ml of water with half a teaspoon of salt, 1 tablespoon of vinegar, the lemongrass, and the ginger. Once it reaches a boil, add the pork skin and cook for 15 minutes. Afterward, transfer the pork skin into an ice bath for 10 minutes to help it become crispy, then drain.
• Step 3: After the ice bath, cut the pork skin into bite-sized pieces.
• Step 4: In a pot, bring 500ml of water to a boil and add 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of salt, and 4 tablespoons of fish sauce. Stir well.
• Step 5: Combine the pork skin, garlic, lemongrass, lime leaves, chili, and kumquat in a bowl. Pour the pickling mixture over it, stir to combine, and adjust the seasoning to your taste. Cook for 2 more minutes over medium heat until the pickling liquid is fully heated. Turn off the heat and let it cool.
• Step 6: Once the mixture has cooled, transfer it to a jar. Use two skewers to weigh down the ingredients so they are fully submerged in the pickling liquid. Seal the jar and refrigerate for about 2 days before serving.

When it comes to sweet and sour pickled dishes, pickled chicken feet is always a standout, especially during the Tet holiday. The chicken feet are cleaned and boiled with lemongrass and ginger, giving them a light, aromatic fragrance.

Ingredients:

• 1 kg chicken feet (about 20 pieces)
• 200g lemongrass
• 5 hot chilies
• Lime leaves
• 1 small piece of ginger, garlic, turmeric
• 5-7 kumquats
• Salt, sugar

Instructions:

• Step 1: Clean the chicken feet and cut off the nails. Slice the lemongrass on the diagonal, adjusting the thickness based on your preference. Peel and halve the shallots and garlic. Slice the chilies into thick rounds (about 1-1.5 cm). Cut the kumquats in half, saving two for the dipping sauce and squeezing the juice from the rest.
• Step 2: Boil the chicken feet with some smashed ginger to enhance the aroma. After 10 minutes of boiling, turn off the heat, cover the pot, and let the feet steep for another 5 minutes. Then, transfer the chicken feet to a bowl of cold water for 5 minutes. Place them in the fridge, either in the refrigerator for 1 hour or the freezer for 20 minutes.
• Step 3: Prepare the pickling liquid by combining 1 liter of hot water, 6 tablespoons of sugar, 6 tablespoons of fish sauce, about 5 tablespoons of rice vinegar, and 1 tablespoon of salt. Add the kumquat juice, garlic, and lemongrass to the pot and bring to a boil, then allow the mixture to cool completely.
• Step 4: Arrange the chicken feet in a jar and pour the cooled pickling liquid over them. For easier serving, you can cut the feet into thirds. Add the kumquats, shallots, and chilies to the mixture, then pour it over the chicken feet. Stir occasionally to ensure the chicken feet are fully immersed in the liquid and pickled evenly.

Pickled bean sprouts (pickled chives) are made by soaking fresh, crunchy bean sprouts in a sweet and sour brine made with salt and vinegar. The sprouts are paired with crisp chives, vibrant carrots, and a hint of sharp shallots. This dish is perfect for pairing with classic Tet foods such as braised pork or sticky rice cakes, making it a refreshing side.

Ingredients:

• 500g bean sprouts
• 1 carrot (shredded)
• 200g chives
• 5 chili peppers (sliced)
• 3 shallots (sliced)
• Salt, sugar, vinegar

Instructions:

• Step 1: Trim and wash the chives, then cut them into 2-inch lengths. Peel and shred the carrot, rinse the bean sprouts thoroughly, and remove any damaged pieces or roots. Peel and finely chop the garlic (or use a blender for a finer consistency). Peel and wash the ginger. Clean the chilies and remove the stems.
• Step 2: In a mortar, crush the ginger and chilies, then add the chopped garlic, 4 teaspoons of lime juice, 3 teaspoons of salt, and 2 tablespoons of sugar. Mix well and let the flavors marinate for 5 minutes.
• Step 3: In a large bowl, gently toss together the bean sprouts, carrot, and chives. Gradually add the prepared seasoning mixture, stirring carefully to ensure everything is evenly coated. Taste and adjust seasoning if necessary, making sure it’s not too salty. Once mixed, transfer the pickled sprouts into a sealed jar. Let it marinate for at least half a day before serving.

If you're looking for a refreshing side dish to balance out the heaviness of meat and fish during Tet, try making a jar of sweet and sour pickled radish to keep in the fridge for whenever you need it. The radish is tangy, crispy, and refreshing, making it the perfect complement to traditional Tet dishes like sticky rice cakes or braised pork.

Ingredients:

• 5 white radishes
• 2 carrots
• 1 liter vinegar
• 500g sugar
• 2 tablespoons salt

Instructions:

• Step 1: In a pot, combine 500g sugar, 1/2 tablespoon salt, and 1 liter vinegar. Heat the mixture until the sugar dissolves and it comes to a boil, then remove from heat and let cool.
• Step 2: Peel the radishes and carrots, rinse them, and let them drain. Once dry, cut them into thin matchstick-sized strips.
• Step 3: Mix the remaining 1.5 tablespoons salt with the radish and carrot strips, then let them sit for 20 minutes to release moisture and soften.
• Step 4: After 20 minutes, rinse the radish and carrot thoroughly 2-3 times to remove excess salt, then drain well.
• Step 5: Place the drained radish and carrot into a jar. Pour the cooled vinegar mixture over the vegetables, making sure they are fully submerged, and let them pickle for 3-4 hours.
• Step 6: Once the radish is fully pickled, serve it alongside your favorite Tet dishes.

Sweet and sour pickled chili is visually striking, with a mix of green and red chili peppers. The peppers and garlic retain their crispness, offering a spicy and pungent kick, but the heat from the green chili builds gradually, making it an addictive flavor that draws you back for more.

Ingredients:

• 400g green and red chili peppers
• 2 cloves garlic (100g)
• 300ml vinegar
• 1.5 tablespoons sugar
• 6 teaspoons salt

Instructions:

• Step 1: Prepare a bowl of cold water with 3 teaspoons of salt, stirring to dissolve the salt. Remove the stems from the chili peppers and submerge them in the salted water for about 10 minutes. Afterward, rinse the chilies with clean water and let them dry. Next, place the chilies in the sun to dry for about 15 minutes.
• Step 2: Peel and slice the garlic thinly. Prepare a bowl of water, adding 1/2 tablespoon of sugar and stirring until dissolved. Soak the garlic slices in the sugar water for 30 minutes. Afterward, rinse the garlic, let it dry, and briefly blanch it in hot water for about 20 seconds. Let it drain and then dry it under the sun with the chilies for another 15 minutes.
• Step 3: In a pot, combine 300ml vinegar, 300ml water, 3 teaspoons of salt, and 1 tablespoon of sugar. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Once boiled, remove from heat and allow the mixture to cool.
• Step 4: Place the garlic and chilies into a jar, filling it about halfway. Gradually pour the cooled vinegar mixture over the contents, ensuring everything is submerged. Seal the jar and refrigerate for 15 days.
• Step 5: The sweet and sour pickled chili will have a vibrant mix of green and red hues, with the garlic and chili remaining crisp, spicy, and flavorful.

If you're looking for another refreshing pickled dish for the Tet holiday, sweet and sour pickled papaya is a perfect choice. This dish features the fragrant aroma of papaya, which pairs wonderfully with the tangy-sweet vinegar mixture. It’s a delightful side dish that can complement fried or braised foods, and it’s also great in sandwiches without being overwhelming.

Ingredients:

• 1 papaya (about 1kg)
• 1 tablespoon julienned ginger
• 1 tablespoon minced chili
• 1 tablespoon minced garlic
• 110ml fish sauce
• 220ml rice vinegar
• 220g sugar

Instructions:

• Step 1: Peel the green papaya, remove the seeds, and shred it into thin strips. After shredding, squeeze out any excess moisture from the papaya.
• Step 2: In a pot, combine 220ml rice vinegar, 220ml water, 110ml fish sauce, and 220g sugar. Bring to a boil, stirring until the sugar dissolves. Prepare a fine mesh sieve and add 1 tablespoon of julienned ginger, 1 tablespoon of minced garlic, and 1 tablespoon of minced chili. Blanch this mixture in the boiling fish sauce mixture for a few seconds. Once done, turn off the heat and let the liquid cool.
• Step 3: Mix the ginger, garlic, and chili with the shredded papaya.
• Step 4: Transfer the papaya mixture to a glass jar and pour the cooled fish sauce mixture over it, ensuring the papaya is well submerged. Place a weight on top to keep the papaya fully immersed in the liquid.

Sweet and sour pickled lotus stem is a dish where the key to success lies in properly preparing the lotus stem so it retains its beautiful white color after pickling. The crisp lotus stem, soaked in a tangy-sweet brine, is a perfect balance of flavors. You can also add some shredded carrots or radish for extra crunch and flavor.

Ingredients:

• 2 lemons
• 500g lotus stem
• 1 long chili pepper
• 200ml vinegar
• 200g sugar
• 1/2 teaspoon salt

Instructions:

• Step 1: To maintain the crunchiness of the lotus stem, immediately soak it in water when you get it home. Then, gently scrub the stems with a soft cloth to remove any impurities. Use a sharp knife to trim off the pointed ends, and rinse the lotus stem under running water to wash away any dirt inside. Cut the lotus stems into pieces about two finger lengths and let them dry. Slice the chili pepper into thin strips.
• Step 2: Place the lotus stem in a bowl and add the juice from 2 lemons. Toss well and let it sit for about 3 minutes, then drain and set aside.
• Step 3: In a pot, combine 200ml vinegar, 200ml water, 200g sugar, and 1/2 teaspoon of salt. Bring the mixture to a boil, stirring until the sugar dissolves. Remove from heat and let it cool completely.
• Step 4: Pack the lotus stems into a sterilized glass jar, place the sliced chili pepper on top, and pour the cooled vinegar mixture over the lotus stems, making sure they are fully submerged. Seal the jar and leave it to marinate for about 2 days before serving.
• Step 5: The pickled lotus stem should have a crisp texture and a beautiful white color, with a perfectly balanced sweet and sour taste.

Sweet and sour pickled water spinach is a must-have dish for the Tet celebrations in the Mekong Delta. With just a few easy steps, you can have a jar of crispy, tangy-sweet water spinach in your fridge, ready to enjoy at any time.

Ingredients:

• 300g water spinach
• 150ml vinegar
• 150g rock sugar
• 5g salt
• 30g chili pepper
• 30g garlic

Instructions:

• Step 1: In a pot, combine 150ml vinegar, 150g rock sugar, and 2g salt. Heat over medium until the sugar dissolves completely. Remove from heat and let it cool.
• Step 2: Wash the water spinach, discarding the leaves and keeping only the stems. Rinse again with cold water, then cut the stems into 3cm long pieces. Wash the chili peppers, remove the stems, and set aside to dry. Peel and slice the garlic thinly.
• Step 3: Bring a pot of water to a boil, then add 1 teaspoon of salt. Add the water spinach and stir gently, blanching for about 1 minute. Remove the spinach and immediately place it in a bowl of ice water for 10 minutes to keep it crispy and fresh. Clean the jar with warm water and dry it thoroughly. Layer the water spinach, garlic, and chili in the jar, securing everything in place with skewers or a strainer to prevent floating when pickling. Pour the cooled vinegar mixture over the top, ensuring the water spinach is fully submerged. Close the lid and store in a cool place or in the fridge. After 3 days, the pickled water spinach is ready to enjoy.
• Step 4: The finished pickled water spinach will have a vibrant color, with a crisp texture and a delightful balance of tangy-sweet flavors that will surely excite your taste buds.

Sweet and sour pickled royal vegetable will elevate your Tet meal to the next level. This vegetable is crisp and tangy, with just a hint of spice and the sharpness of garlic. It pairs perfectly with braised meats or fish, making it a great addition to any meal.

Ingredients:

• 100g dried royal vegetable
• 300ml vinegar
• 100g sugar
• 4 cloves garlic
• 1 chili pepper

Instructions:

• Step 1: Soak the dried royal vegetable in cold water for about 2 hours to soften. Rinse it well at least three times. Once clean, squeeze out excess water and cut the vegetable into 3cm pieces, discarding any tough parts. Peel and thinly slice the garlic cloves. Clean and slice the chili pepper into thin rings.
• Step 2: In a pot, combine 300ml water, 300ml vinegar, and 100g sugar. Bring it to a boil, stirring until the sugar dissolves completely. Once the mixture is boiling and the sugar is dissolved, turn off the heat and let it cool.
• Step 3: Prepare a clean glass jar. Start by placing a layer of royal vegetable, then sprinkle some garlic and chili on top. Continue layering the vegetable, garlic, and chili until all the ingredients are used up. Press the ingredients down gently and pour the cooled vinegar mixture over them. Close the lid and refrigerate overnight to allow the flavors to meld.
• Step 4: The sweet and sour pickled royal vegetable will have a satisfying crunch, a balance of tangy and sweet flavors, and is highly nutritious. It pairs wonderfully with dishes like braised pork or fried rice cakes.

Sweet and sour pickled fig, also known as quick pickled fig, has a striking appearance with its glossy green skin and soft pink flesh. This pickled fig dish is infused with the fragrant flavors of galangal and garlic. As soon as you open the jar, the aroma will make your mouth water. With a perfect balance of tangy, sweet, salty, spicy, and a touch of bitterness from the fig, this dish is incredibly inviting!

Ingredients:

• 1kg figs
• 1 root of galangal
• 2 chili peppers
• 2 garlic bulbs
• 600ml fermented vinegar
• 1 lemon
• Fish sauce, sugar, salt

Instructions:

• Step 1: Wash and soak the figs in a saltwater solution for 20 minutes. Then slice them thinly. Next, soak the sliced figs in a mixture of salt and lemon juice for 20 minutes. Rinse thoroughly to remove any seeds. Soak the figs again in 500ml of fermented vinegar with 1 tablespoon of salt for 30 minutes to reduce the bitterness.
• Step 2: Peel and slice the galangal. Mince one garlic bulb and slice the other. Cut the chili peppers in half, remove the seeds, and slice them.
• Step 3: In a pot, combine 190ml fish sauce, 210g sugar, and 100ml of fermented vinegar. Cover and bring it to a boil until the sugar dissolves. Let it cool. Next, use a sieve to transfer the figs into the cooled vinegar mixture. Add the galangal, chili, and garlic, and stir well to ensure the flavors are absorbed. Finally, transfer everything into a clean glass jar.
• Step 4: Once the quick pickled figs are done, they will have the characteristic aroma of garlic, galangal, and fish sauce. The figs will offer a delightful crunch, with a complex mix of sour, sweet, salty, spicy, and slightly bitter flavors.

Sweet and sour pickled cucumber has a delightful balance of tanginess and sweetness, with a crunchy texture that will awaken your taste buds. This dish pairs wonderfully with hot rice and various traditional dishes during the Lunar New Year. However, if you plan to let the cucumber soak for a longer period, it's a good idea to reduce the sourness a little, as the flavor will intensify over time. If seasoned too strongly, the pickling liquid can become too salty, overpowering the taste of the other dishes.

Ingredients:

• 2kg cucumbers
• 1 carrot
• 100g garlic
• 100g chili peppers
• Seasonings: sugar, salt, rock sugar

Instructions:

• Step 1: Cut off both ends of the cucumbers and slice them lengthwise. Use a spoon to scoop out the seeds, then cut the cucumber into bite-sized pieces. Peel the carrot and cut it into thin strips. Peel and rinse the garlic, and remove the stems from the chili peppers before rinsing them. Boil the chili peppers in 300ml of hot water for 3 minutes, then drain.
• Step 2: Place the cucumbers and carrots in a large dish or bowl. Add 200g of salt, mix well with your hands, and let it sit for 3 hours. Afterward, rinse the vegetables thoroughly under cold water, squeezing them to remove any excess moisture.
• Step 3: Prepare a large bowl and a smaller sieve that fits inside. Place the sieve in the bowl, and add the cucumbers and carrots. Add 4 tablespoons of sugar, and mix until the sugar is evenly distributed. Let it sit for about 1 hour to allow the cucumber to release its juices. Meanwhile, blend the garlic and boiled chili peppers until smooth.
• Step 4: In a pot, boil 300g of rock sugar with 750ml of water. Once the sugar has dissolved, remove the pot from the heat and let it cool. Strain the mixture to remove any impurities. Transfer the sugar syrup to a large bowl, then add the garlic-chili mixture and the prepared cucumbers and carrots. Mix well and let it sit for 10 minutes before transferring to a sealed jar for storage.
• Step 5: Your sweet and sour pickled cucumber is now ready to enjoy!

Sweet and sour pickled bamboo shoots might seem simple, but achieving the perfect white color of the bamboo shoots is actually quite tricky and requires a special technique.

Ingredients:

• 2.5 kg fresh bamboo shoots (about 2 stalks)
• 100g garlic
• 25g Thai bird's eye chili
• 25g red chili peppers
• 1 tablespoon salt
• 1/2 tablespoon sugar

Instructions:

• Step 1: Peel the bamboo shoots, removing any tough outer layers, then rinse them thoroughly with water. Cut the bamboo shoots into small pieces, then slice them thinly with a knife. Soak the bamboo in a bowl of diluted saltwater overnight. After soaking, rinse the bamboo shoots 2-3 times with water to clean them, then drain.
• Step 2: Peel the garlic, rinse it lightly, and slice it thinly. Blend the Thai bird's eye chili and red chili peppers together in a blender until you have a smooth chili paste.
• Step 3: Boil about 1 liter of water in a pot over medium heat. Add 1 tablespoon of salt and 1/2 tablespoon of sugar, stirring to dissolve completely. Allow the mixture to cool. Once cool, add the garlic and chili paste to a bowl, stirring to combine. Then, add the bamboo shoots and mix well. Let the mixture sit for about 3 days until the bamboo shoots have fermented to your liking. After fermentation, store the bamboo shoots in the refrigerator for preservation.
• Step 4: The bamboo shoots will be crisp and flavorful, with a delightful garlic aroma, a spicy kick from the chili, and a light sourness from the fermentation. Pickled bamboo shoots can be enjoyed raw, served alongside soups like pho, or used in hot pots and other stews for extra flavor.

If you dislike eggplant for its mushy texture when cooked or the slight bitterness it can have, you might change your mind after trying sweet and sour pickled eggplant.

Ingredients:

• Eggplant
• 1/2 bulb garlic
• 1 piece ginger
• Common spices (to taste)

Instructions:

• Step 1: Wash the eggplant thoroughly, using diluted salt water if desired. Remove the stem and cut the eggplant into bite-sized pieces. Clean the garlic and ginger, then slice them thinly.
• Step 2: In a large bowl or basin, prepare the brine by mixing 2 tablespoons of salt, 1 tablespoon of sugar, sliced ginger and garlic, and 2 cups of water. Stir until the salt and sugar dissolve completely.
• Step 3: After 15 minutes of soaking, remove the eggplant and rinse it with clean water. Drain well. Arrange the eggplant pieces in a plastic or glass jar, making sure not to overfill the container. Pour the prepared brine over the eggplant, ensuring the liquid covers the pieces. Use a sealed plastic bag filled with water to weigh the eggplant down, keeping it submerged in the brine. Seal the jar tightly and let it sit for 3 to 5 days before serving.

Sweet and sour pickled shallots are a popular dish often enjoyed during the Lunar New Year festivities. You can easily prepare this tangy side dish yourself to accompany other dishes and help balance the richness of holiday meals.

Ingredients:

• 1 kg shallots
• 400g sugar
• 500ml vinegar
• 1 teaspoon alum powder
• Salt to taste

Instructions:

• Step 1: Prepare a bowl of water and dissolve 100g salt and 1 teaspoon alum powder in it. Soak the shallots in this mixture for about 12 hours, or overnight. Afterward, rinse the shallots thoroughly with clean water several times.
• Step 2: Once rinsed, trim the shallots by cutting off the roots, stems, and outer skins. Place them on a tray or colander to drain well.
• Step 3: Place the prepared shallots in a bowl and mix with 300g of sugar. Spread them out on a tray and leave them in the shade for 3 to 4 hours, allowing the shallots to firm up.
• Step 4: In a pot, combine 500ml of vinegar, 100g of sugar, and 1 teaspoon of salt. Bring the mixture to a boil. Once the sugar dissolves, remove the pot from the heat and let it cool.
• Step 5: Once the vinegar mixture has cooled, pour it over the shallots in a jar. Seal the jar and leave it to pickle for 2 to 3 days at room temperature before serving.
• Step 6: The pickled shallots will have a bright white color and remain crispy. If you prefer a more intense sour flavor, you can let them sit longer. These sweet and sour pickled shallots are the perfect accompaniment to traditional New Year's dishes like sticky rice cakes and braised meats, providing a refreshing contrast to the rich flavors.

During the Lunar New Year, traditional Vietnamese dishes like sticky rice cakes, fatty pork, and other rich foods can become quite heavy. To balance the flavors, dishes like sweet and sour pig's ear are perfect for stimulating the palate and cutting through the richness of the holiday meals.

Ingredients:

• 1 pig's ear
• 1 cup vinegar
• 1/2 cup water
• 3 tablespoons sugar
• 1 tablespoon fish sauce

Instructions:

• Step 1: Clean the pig's ear thoroughly with salt. Place it in a pot with 1 crushed onion, a few smashed garlic cloves, a piece of ginger, a pinch of pepper, 1 tablespoon of vinegar, and a little fish sauce. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Flip the ear with tongs and cook for another 5-10 minutes until tender. Once cooked, immerse the pig's ear in ice water for 10 minutes to make it crispy.
• Step 2: In a separate pot, mix 2 cups of vinegar, 1.5 cups of sugar, and 1/3 teaspoon of salt. Boil the mixture until everything dissolves, then allow it to cool.
• Step 3: Slice the pig's ear into thin pieces. Thinly slice the garlic and onion, and chop the fresh chili, leaving it whole or cutting it into small pieces depending on your preference. Layer the pig's ear, garlic, onion, chili, and pepper in a glass jar. Pour the cooled vinegar-sugar mixture over the ingredients until the pig's ear is fully submerged. Seal the jar and refrigerate. Let it sit for 2-3 days before serving.

The next sweet and sour dish that Mytour wants to introduce for a perfect meal after the heavy Tết foods is sweet and sour beef tendons. The beef tendons are chewy yet tender, offering a delightful texture that is paired with a mild tangy-sweet flavor, making each bite irresistible and flavorful.

Ingredients:

• 600g beef tendons
• 3 stalks lemongrass
• 1 onion
• 110g sugar
• 120ml water
• 200ml vinegar
• 4 garlic cloves
• 4 chili peppers
• Salt to taste
• 1 lime

Instructions:

• Step 1: To clean the beef tendons, rub them with salt and a bit of lime to remove any odor and residual blood. Rinse the tendons thoroughly with water. If the tendons have tough fat, trim it off with a knife. In a pot, add water to fully cover the beef tendons. Add 3 smashed stalks of lemongrass and 1 onion cut into quarters. Simmer the tendons over medium heat for 1 hour. Once the tendons are tender, remove them and cool them in an ice bath for about 5 minutes to maintain a crunchy texture.
• Step 2: Peel and slice the garlic thinly. Cut the chili peppers into small pieces. Cut the beef tendons into bite-sized chunks. In a bowl, combine 110g of sugar, 120ml of water, and 200ml of vinegar. Stir until the sugar is completely dissolved. Add the chili and garlic to the vinegar mixture. Then, place the beef tendons into the bowl and cover it with plastic wrap. Let it marinate in the refrigerator for about 2 days.
• Step 3: After 2 days of marinating, the beef tendons will have absorbed the perfect balance of sweet and sour flavor. This dish is excellent as a snack or as a side dish to enjoy with some cold beer.