← Nouns Cooking · Vietnamese

Ingredients

• 500 g Bean sprouts, rinsed and drained well
• 100 g Garlic chives, cut into 4 cm lengths
• 1 Carrot, cut into matchsticks
• 2 Red chilli, cut into thin strips (optional)
• 480 ml warm water
• 240 ml white vinegar
• 100 g Sugar
• 1 tsp Salt

Method

1. Stir the warm water, vinegar, sugar and salt together until fully dissolved, then let the brine cool to room temperature.
2. Toss the bean sprouts, chives, carrot and chilli together and pack them into a large clean jar or tub.
3. Pour over the brine so the vegetables are covered, weighing them down with a small plate or bag of water if needed.
4. Leave at room temperature for 1 day, until the sprouts turn slightly translucent and taste pleasantly sour. Then keep in the fridge.

Tips

• Dry the sprouts very well before packing; excess water dilutes the brine and makes them go limp.
• Eat within about a week; it is best when still crunchy.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Helen’s Recipes