A Tasty Treat: Vietnamese Mom’s Pickled Mung Bean Sprouts and Garlic Chives

Pickled vegetables are a beloved part of Vietnamese cuisine, with a vast array of recipes to choose from. I, for one, have always had a soft spot for my mother’s homemade pickles, especially her take on pickled mung bean sprouts and garlic chives.

What makes these pickles so special is their ability to elevate savory dishes, particularly when paired with fried or braised fish. They offer a delightful contrast of textures and a burst of refreshing sweet and sour flavors that will leave your taste buds tingling. But it’s not just about taste; these pickles also dazzle with their vibrant colors, making any meal a feast for the eyes.

A Recipe to Tickle Your Taste Buds: Pickled Mung Bean Sprouts and Garlic Chives

Ingredients:

500 grams of mung bean sprouts, fresh and crisp

200 grams of garlic chives, leaves only, finely chopped to match the length of the sprouts

Optional: Sliced chili peppers or carrots, adding a punch of color and flavor

1/2 liter of water

3 tablespoons of vinegar, preferably apple cider vinegar, for a tangy twist (adjust to your taste)

3 tablespoons of sugar, adding just the right amount of sweetness

2 teaspoons of salt, with kosher salt being the ideal choice

Instructions:

In a pot, combine the water, vinegar, sugar, and salt. Bring this mixture to a rolling boil, ensuring that all the ingredients dissolve, creating a harmonious blend.

Taste and adjust the seasoning if needed. Then, set it aside and allow the mixture to cool completely.

While you wait, wash and prepare the mung bean sprouts, garlic chives, and any additional ingredients you’ve chosen.

In a jar or box, carefully arrange the mung bean sprouts, garlic chives, and chili peppers (if using). This is your chance to get creative and make it look as appealing as it tastes!

Once your vinegar mixture has cooled, pour it over the vegetables, making sure they are fully submerged. This is a crucial step to ensure the pickling process works its magic.

Leave the jar at room temperature for a full day (24 hours). This waiting game is essential for the flavors to truly develop and marry together.

After 24 hours, move the jar to the refrigerator. This will prevent the pickles from becoming too sour and will keep them fresh and tasty.

To keep your pickles pristine, use clean chopsticks to retrieve them from the jar. This simple step helps prevent contamination.

Your homemade pickles will stay fresh in the fridge for up to a week, providing you with a tasty side dish or snack whenever the craving strikes.

Bon appétit, or as we say in Vietnam, “Chúc ngon miệng!”

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