Ingredients Condiments Garlic Vinegar Be the first to rate & review! When a dish needs a vibrant, last-minute flavor lift, reach for this Hanoi-style condiment. At the table, sprinkle it into noodle soup, pan-fried and stir-fried noodles, and fried rice. At the stove, splash it into sautéed or stir-fried greens. By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 5 mins Total Time: 16 hrs 5 mins Yield: Makes 3/4 cup Ingredients 1/2 cup water 1/4 cup rice vinegar 2 large garlic cloves, thinly sliced or smashed 2 large Thai chiles or 1 large serrano chile, split lengthwise (do not cut all the way through) Directions Stir together all ingredients in an airtight container. Cover and refrigerate 8 hours or overnight before checking for flavor. Check for flavor: It should mainly taste of garlic, with chile playing a minor supporting role. If either flavor is harsh, add more vinegar and water, starting with a 1-to-2 ratio. Increase or decrease amount of garlic, depending on its pungency and your preference. For extra chile bite, double the quantity, and see what happens. Taste it 1 day after it’s made, and keep tinkering to get a formula you like. Make Ahead Refrigerate in an airtight container for months. When the vinegar runs out, add new ingredients to the jar. When things taste tired or off, start over. Rate it Print