By Andrea Nguyen
- Total Time
- 15 minutes, plus brining
- Rating
- 4(125)
- Notes
- Read community notes
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they’re also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.
Featured in: Tet Is Full of Traditions, but You Can Have It Your Way
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Ingredients
Yield:4 servings
- ⅔cup granulated sugar
- 1½teaspoons fine sea salt
- 1cup distilled white vinegar
- 1pound bean sprouts
- 1carrot, peeled and cut into matchsticks
- 5small or 4 medium scallions, green parts only, cut into 1½-inch lengths (see Note)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
186 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 4 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
Step
2
At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won’t be covered by the brine, but then they will shrink. They’re ready when they’re almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
Step
3
Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.
Tip
- Select small scallions, ideally the width of a chopstick, or medium scallions. Larger ones can be too harsh. If you can find Chinese chives, substitute a bunch, nickel-sized in diameter, for the scallions.
Ratings
4
out of 5
125
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Cooking Notes
Prakash Nadkarni
Nice and quick. The pickled vegetables are included in banh mi sandwiches: you can also add brassicas (daikon, turnip, parsnips, broccoli) to the mix. Like carrot, but unlike sprouts, these have the benefit of not turning to mush with extended refrigeration. A pinch of food-grade calcium chloride (added to dill pickles) maintains crunch. After the veg get used up, reuse the old brine for a new batch, refreshed with sugar, salt and vinegar; it gets more complex and flavorful over time.
JessicaC
This had a great flavor and was super simple. We added daikon, thinly sliced Serranos, and cilantro.
H McCreery
Excellent and easy! Don't be dissuaded by a full pound of mung bean sprouts as they shrink and turn into a reasonable volume. Leftovers are great on sandwiches beyond the bahn mi.
Louise Cort
It's easy to grow flat Chinese chives (niira, in Japanese) in a flower box or bed. They come back annually with vigor!
aileen
The ingredients does not state a cup of water, but in the steps it does
stephanie
it is standard practice to not include water in the ingredient lists of recipes. i don't know who decided this, and i personally don't care for it, but it's not an error.
nov 12 first try
Make the vinegar ahead as it takes about 40 minutes to cool
sara bennett
Nice recipe to accompany our Tet meal last week. Though I think white rather than green parts of scallions would be best for the recipe.
JessicaC
This had a great flavor and was super simple. We added daikon, thinly sliced Serranos, and cilantro.
Donna Robbie
that's dinner sorted
Prakash Nadkarni
Nice and quick. The pickled vegetables are included in banh mi sandwiches: you can also add brassicas (daikon, turnip, parsnips, broccoli) to the mix. Like carrot, but unlike sprouts, these have the benefit of not turning to mush with extended refrigeration. A pinch of food-grade calcium chloride (added to dill pickles) maintains crunch. After the veg get used up, reuse the old brine for a new batch, refreshed with sugar, salt and vinegar; it gets more complex and flavorful over time.
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