Dish of Pickled Bean Sprouts
(click to enlarge)

Pickled Bean Sprouts


Vietnam   -   Dufa Gia
Serves:
Effort:
Sched:
DoAhead:  		 4 salad
**
1-1/4 hrs
Yes		 A tart, refreshing, low calorie salad for warm summer days. This one has no chili bite, unless you add some. It can be made about 8 hours ahead and refrigerated. It can also be used as the pickle layer in a Banh Mi Sandwich.

1
3
1/3
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1/3
1-1/2
1
1
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#
oz
c
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c
t
c
c
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Bean Sprouts, mung  
Carrots
Garlic Chives (2)
-- Pickle
Sugar (3)
Salt
Vinegar, distilled.
Water
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Make   -   (1-1/4 hours - 10 min work (exclusive of pinching root threads -see Note-1))
  1. Rinse BEAN SPROUTS. Pinch off root threads - or not.
  2. Peel CARROTS and cut into narrow matchsticks. Use a julienning vegetable peeler and cut to about 2 inches long.
  3. Cut CHIVES into 1-1/2 inch lengths.
  4. Mix all Vegetables.
  5. Mix together all Pickle items in a Sauce Pan. Place over medium heat and stir now and then until solids are dissolved. Set aside until completely cooled.
  6. Pour cooled Pickle mix into the Vegetable mix. Tumble now and then to keep coated for at least 30 minutes.
  7. Drain and serve on a dish (see Note-3).
NOTES:

  1. Bean Sprouts:

      To improve their appearance in recipes, Asians set their cooperative children to pinching off the threadlike roots of the bean sprouts. Yours would probably call Child Services if you pulled them away from their texting and video games for something like that. In any case, pinching the root threads from 1 pound of bean sprouts takes 45 minutes working fast.

  2. Garlic Chives

      [Chinese Chives] These flat leaf chives are available in most Asian markets. Western Chives could be used with some difference in flavor. Lacking both, use Scallion tops (green part only). For details see our Chives page.

  3. Sugar:

      Asians tend to go crazy with sugar. I have cut the amount in the pattern recipe in half, and that seems plenty sweet to me - increase if you wish. Nearly all the sugar gets drained off.

  4. Do Ahead:

      Drained, packaged in a sealed plastic bag and refrigerated, this salad will still be crisp for about 8 hours.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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