Dưa Giá, or pickled bean sprouts, isn’t your typical barbecue side dish, but rather a staple in Vietnamese cuisine. However, thanks to its subtly sweet and sour flavors, I’ve discovered it makes for a delightful companion to those hearty barbecue feasts.

This recipe is a breeze to whip up, and it’s a hit with the kids too. So, without further ado, let’s roll up our sleeves and head straight to the kitchen!

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Preptime: 10 MIN

Cook Time: 10 MIN

Total Time: 20 MIN

Servings: 1

Ingredients:

• 125g bean sprouts
• 1 carrot - julienne
• 50g (garlic) chives
• 1 shallot - slices
• (optional) red pepper slices
• 500ML water
• 1 tsp sea salt
• 1/4 cup vinegar
• 1/4 cup sugar

Instructions:

1. In a sauce pan, mix the water with salt, vinegar, sugar and bring it to boil
2. Once boiled, cook the broth for 5 minutes then turn off the heat and let it cool down totally
3. In a salad bowl, add the bean sprouts, carrot, and chives together then mix them gently with your hand
4. Transfer the veggies to a sterilized jar layer by layer
5. Add the shallot and pepper slices between the layers until you run out of it
6. Pour in the cooled down broth until the veggies are totally covered
7. Close the jar with a lid and let the jar sit on your counter top for about a day
8. After a day, transfer the jar to the fridge to stop the fermentation process