I fell in love with pickled bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that started the love affair. If you’ve only ever eaten bean sprouts as a crunchy add-in to Asian noodle dishes like pad thai, I’d definitely encourage you to try them out in a recipe where they’re front and center.
I’m happy to announce that I’ve got another winner for you. In this Southern Vietnamese dish, bean sprouts (I used mung bean sprouts), carrots and chives are pickled in a sweet and salty brine. You can eat the sprouts in large quantities like a salad, enjoy them as a side to cut the richness of caramelized meat dishes (like this one and this one), or even toss some into your favorite lettuce wraps or Vietnamese noodles.
Dua Gia- Pickled Mung Bean Sprouts
Yield: 6-8 servings
Prep Time: 15
Cook Time: 5
Total Time: 2 hours
1/2 cup sugar
1-1/2 teaspoons salt
1 cup white vinegar
1 cup water
1-1/4 pounds bean sprouts, rinsed under cool water
1 carrot, peeled and shredded
small bunch chives or green onions, cut on the diagonal into small pieces
Combine the sugar, salt, vinegar and water in a small saucepan over medium heat. Stir to dissolve the salt and sugar. Set aside and let cool completely.
Combine the bean sprouts, carrot and chives or green onion in a large bowl. Pour the brine over the vegetables. Toss and let sit for at least one hour, tossing occasionally. The vegetables will shrink in volume, allowing the brine to cover all of the vegetables.
Serve immediately or cover and refrigerate. To serve use tongs or a slotted spoon to scoop up the bean sprouts from the brine. Enjoy your pickled bean sprouts!
*Will keep for several days in the refrigerator.