Garlic Vinegar (Dam Toi)

Name: Garlic Vinegar (Dam Toi)
Ingredients: 2 cloves garlic, smacked with the broad side of a knife; 2 Thai chiles or 1 large serrano chile, partially split lengthwise; 1/4 cup unseasoned Japanese rice vinegar; 1/2 cup water

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Servings: 3.5

Author : Andrea Nguyen, from The Pho Cookbook (Ten Speed Press, 2017)

Ingredients

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2 cloves garlic, smacked with the broad side of a knife2 Thai chiles or 1 large serrano chile, partially split lengthwise1/4 cup unseasoned Japanese rice vinegar1/2 cup water

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Instructions

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Step 1

Combine all of the ingredients in a jar. Cover and age it in the refrigerator overnight.

Step 2

The next day, check the flavor: The main zing ideally comes from the garlic, with the chile playing a minor supporting role. If the garlic or chile is too harsh, add more vinegar and water, starting with a 1:2 ratio. Increase or decrease the amount of garlic, depending on its pungency and your preference. For extra chile bite, double the quantity and see what happens.

Step 3

You can use the vinegar the day after it’s made. It keeps in the refrigerator for months, so feel free to tinker with it over time. For practicality and authenticity, present the condiment with a teaspoon for guests to help themselves.