Small Red Onion

Small Red Onion

Small red onion, locally known as “củ hành đỏ nhỏ,” is a compact variety of onion widely used in Vietnamese and Southeast Asian cuisine. The bulbs are small, round, with a deep reddish-purple skin and pungent, flavorful flesh. They are commonly used in pickling, stir-fries, soups, and as a seasoning or garnish.

- Availability

Small red onions are available year-round in tropical and subtropical regions, with peak harvests during the dry and warm season.

- Storage Guidelines

Transport & Storage: Small red onions should be stored at 12–15˚C in a dry, ventilated environment to prevent sprouting and rotting.

In Store: Best displayed on dry, well-ventilated shelves, avoiding exposure to moisture to maintain quality and shelf life.

- Planting and Harvest

At the farm

Small red onions grow well in sunny locations with well-drained soil. The plant is grown from sets or seeds and typically matures in 90–120 days.

Bulbs are harvested by hand when the outer skin is fully colored and dry. Proper curing may follow to improve storage life.

After harvest, small red onions are sorted by size and quality, then packed in mesh bags or cartons, usually 5–10 kg, ready for distribution and sale.