Dam Toi (Vietnamese Pickled Garlic)

A hot and pungent garlic condiment, called Dam Toi, is an essential topping for pho in Northern Vietnam. Made with five simple ingredients, this chili pickled garlic packs a big punch.

Northern Vietnamese have a special condiment that they pair with pho. Not hoisin sauce, or sriracha, or sate sauce... but a spicy, garlicky vinegar called Dam Toi.

Even though this pickled garlic is from Vietnam, it's not just limited to pho. It's also delicious on any noodle dish. Try it with our Instant Pot Chicken Pho or drizzle it over our Better Than Bouillon Ramen.

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• Ingredient Notes
• Directions
• Storage Tips
• More Southeast Asian Recipes
• Recipe Card
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Ingredient Notes

A few important notes on some of the ingredients used in our Dam Toi recipe:

Garlic: Duh! Raw garlic gives dam toi most of its funky flavour.

Thai Chile Pepper: Red Thai chile peppers are preferred for their vivid colour. But green Thai peppers work just as well. You can add more or less depending on how spicy you like it.

Sugar and Salt: Optional but they enhance the flavour. You can also use a granulated sweetener like stevia or erythritol if you're counting carbs.

Vinegar: Ideally, use rice vinegar to pickle the garlic. White vinegar is okay too.

See recipe card for ingredient quantities.

Directions

Thinly slice garlic and chile peppers. Add to a mason jar and fill with vinegar and water. Stir in the sugar and salt until dissolved.

Cover with a tight lid and refrigerate for at least one day before using.

Storage Tips

Store dam toi in the fridge for up to six months.

More Southeast Asian Recipes

Ready for more flavourful, garlicky recipes from Southeast Asia? Here are some ideas:

Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.

Recipe Card