Vietnamese Pickled Bean Sprouts, Carrots and Chives | Dua Gia
This crisp, tangy condiment combining pickled bean sprouts and carrots with fresh chives is a perfect accompaniment to the Pork Egg Stew dish or any meat dish.
Ingredients
- 4 cups water
- 2 cups white vinegar
- ⅔ cup sugar
- 2 Tbsp kosher salt
- 4 cups bean sprouts
- 4 cups carrots, peeled, julienned thin
- 1 cup garlic chives , or regular chives cut into one inch pieces
- 1 cup whole Thai chili peppers, optional
Instructions
- In a saucepan, boil water, vinegar and sugar.
- Turn off heat once sugar is dissolved.
- Put vinegar mix in the freezer for one hour so it’s ice cold. The cold mix will make the veggies extra crunchy!
- In a bowl, combine veggies and add salt.
- Mix in thoroughly, then cover bowl and let it sit for one hour in the fridge.
- After an hour, remove from fridge and rinse veggies with water to remove the salt.
- Squeeze veggies dry and place back in bowl.
- Pour cold vinegar mix into the bowl of veggies and thoroughly mix together.
- Transfer to a pickling jar and let it refrigerate for at least 24 hours before serving.
Notes
This will keep for a month or so if uncontaminated. Meaning no double dipping. I love to eat this with Vietnamese Pork Egg Stew or pork chops, etc.
Nutrition
Serving: 1portion | Calories: 63kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 900mg | Potassium: 180mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5549IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 0.5mg