Rice vinegar is a common ingredient in Oriental cooking. Add a little Vietnamese rice vinegar to stir-fries for a touch of sweet acidity. Mix rice vinegar with a little dark soy sauce and sweet chilli sauce and use as a dipping sauce for dim sum and tempura. Or use as a key ingredient, with a dash of sugar, in Vietnamese salads of crunchy julienned vegetables. Also use Vietnamese rice vinegar with a pinch of sugar and a dash of soy sauce as a dressing for Japanese seaweed salads.
Hanoi rice vinegar may contain cloudy strands of the 'mother of vinegar'. This does not affect the quality of the product. In fact, you can filter the 'mother of vingar' out and use it to ferment your own vinegar!
Ingredients: rice vinegar.
Minimum shelf life: 6 months
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