Vietnamese New Year (Tết) just wouldn’t be complete without pickled shallots or pickled scallions. When I make dishes for Tết, I remember Vietnam—pickled shallots and bánh chưng (sticky rice cake) with their beautiful green color. Pickled shallots in vinegar are delicious served with bánh chưng or boiled pork wrapped in rice paper, adding a special flavor to the meal. Traditionally, you should use Huế purple shallots, but since I don’t have them here, I used regular purple shallots—they’re a bit less flavorful, but still crisp.