Dua Gia- Pickled Bean Sprouts

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 fell in love with bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that started the love affair.

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.

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Dua Gia- Pickled Mung Bean Sprouts

Yield: 6-8 servings

Prep Time: 15

Cook Time: 5

Total Time: 2 hours

Ingredients:

* 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

Directions:

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. Will keep for several days in the refrigerator.

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3 Responses to “Dua Gia- Pickled Bean Sprouts”

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    1
    Debs @ The Spanish Wok — August 28, 2012 at 8:51 am

    OMG I have to try this, thanks.

    BTW You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

    Reply

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    2
    Anonymous — August 28, 2012 at 6:59 pm

    Looks interesting but is the quantity of beansprouts correct? doesn't seem like enough considering the other ingredients.

    Reply

    • CATE — August 29th, 2012 @ 4:41 am

      Ack- thanks for the catch… I meant pounds, not cups! Thanks for the comment to let me know :)

      Reply

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