Bean Sprout Pickle Recipes
PICKLED BEAN SPROUTS (DUA GIA)
Pickled bean sprouts are a quick and easy condiment you can make to have with many Asian rice dishes. It is super cheap and is a great way to add a side of vegetables to your meal.
Provided by Scruff
Categories Condiment
Time 20m
Number Of Ingredients 7
Steps:
- Place the pickling solution ingredients into a medium saucepan and heat on medium, uncovered. Stir until the sugar and salt have dissolved and the liquid has come to a gentle boil. Take off the heat and let it cool for 30 minutes.
- Prepare the vegetables. Put the vegetables in a large bowl and use your hands to toss through.
- Put the vegetables in the pickling jar. Pour the pickling solution over the top and seal.
- Leave in the fridge for at least one day.
Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 794 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
DUA GIA (PICKLED BEAN SPROUT SALAD)
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they're also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.
Provided by Andrea Nguyen
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
- At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
- Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.
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