Vietnamese pickled bean sprouts – Dưa giá
Dưa giá - Vietnamese pickled bean sprouts recipe
By Published: October 3, 2013
- Prep: 20 mins
- Yield: 4-6 Servings
This light and colorful pickle is great to serve with and meat and fish dishes. In Vietnam, it is mostly seen as a companion of roasted pork.
Ingredients
- 100 g garlic chives cut into 3-inch lengths
- 1 medium size carrot julienned
- 2 red pepperoni julienned
- 1 thumb-sized piece of ginger julienned
- 500 g bean sprouts
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
- 1/2 tsp salt
Instructions
- Combine all ingredients for the brine. Stir to dissolve.
- Mix together all the vegetables in a large mixing bowl. Pour the brine over. Let sit for 1-2 hours until the sprouts wilt.
- Transfer to a glass jar or a container. Pour the brine to cover the vegetables and keep in a cool place. The pickle is ready to eat in 1-2 days. You can keep it in the fridge for 1-2 weeks
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