vietnamese dua gia

Add a tangy crunch to your meals with Vietnamese pickled bean sprouts and garlic chives. This easy recipe for Dưa Giá offers a refreshing, zesty side that's perfect for balancing out rich dishes or as a tasty topping for other dishes.

Vietnamese Pickled Bean Sprouts with Garlic Chives (Dưa Giá)

lb/16 oz mung bean sprouts

garlic chives (about 2 oz)

red chili peppers (optional)

carrot (optional)

water

white granulated sugar

salt

white vinegar

Prepare veggies

Wash the vegetables thoroughly and drain dry. Pick up off any loose stringy ends of the bean sprouts and discard. Cut the garlic chives into 1.5-inch segments. Slice the chili peppers. Transfer everything to a large mixing bowl and set aside.

Make the brine

 In a large bowl, mix together water, sugar, salt, and vinegar until completely dissolved.

Add brine to the vegetables

 Toss until evenly coated and set aside for 30 minutes to wilt for easier handling.

Pickle

Transfer vegetables to a container with a lid. Pour brine over the vegetables, making sure it completely covers the vegetables. If needed, put weights on the vegetables to keep them submerged. I like to use a small ziplock bag with a bit of water. If using a ziploc bag with water, make sure that the bag is sealed tight to prevent water from leaking into the container. Cover the container with a lid and store in the fridge. The vegetables are ready to eat in one day. Pickled bean sprouts can keep in the fridge for up to three weeks.

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Top 2 vietnamese dua gia recipes from across the web

The most viewed vietnamese dua gia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vietnamese Pickled Bean Sprouts wit...

Vietnamese Pickled Bean Sprouts wit...

The most viewed vietnamese dua gia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine