Description
Add a tangy crunch to your meals with Vietnamese pickled bean sprouts and garlic chives. This easy recipe for Dưa Giá offers a refreshing, zesty side that’s perfect for balancing out rich dishes or as a tasty topping for other dishes.
Ingredients
Units
Scale
- 1 lb/16 oz mung bean sprouts
- Handful garlic chives (about 2 oz)
- 3 red chili peppers (optional)
- 1 small carrot (optional)
- 2 cups warm water
- 1/2 cup white granulated sugar
- 1 teaspoon salt
- 1 cup white vinegar
Instructions
- Prepare veggies: Wash the vegetables thoroughly and drain dry. Pick up off any loose stringy ends of the bean sprouts and discard. Cut the garlic chives into 1.5-inch segments. Slice the chili peppers. Transfer everything to a large mixing bowl and set aside.
- Make the brine: In a large bowl, mix together water, sugar, salt, and vinegar until completely dissolved.
- Add brine to the vegetables: Toss until evenly coated and set aside for 30 minutes to wilt for easier handling.
- Pickle: Transfer vegetables to a container with a lid. Pour brine over the vegetables, making sure it completely covers the vegetables. If needed, put weights on the vegetables to keep them submerged. I like to use a small ziplock bag with a bit of water. If using a ziploc bag with water, make sure that the bag is sealed tight to prevent water from leaking into the container. Cover the container with a lid and store in the fridge. The vegetables are ready to eat in one day. Pickled bean sprouts can keep in the fridge for up to three weeks.
- Prep Time: 24 hours
- Category: side dish
- Cuisine: asian, vietnamese