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Pickled Bean Sprouts (Vietnamese)
1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar
3 cloves garlic, crushed
3 tablespoons granulated sugar
1 tablespoon hot chile sauce with garlic
Combine the bean sprouts and scallions in a large bowl.
In a saucepan, combine salt, vinegar, garlic and sugar.
Add 4 cups water and stir to combine. Place over high heat and bring just to a boil.
Remove from heat and let cool until warm to the touch.
Add chile sauce and stir. Pour over bean sprout mixture.
Let stand for 1 hour or refrigerate for several hours.
Drain before serving.
Yields about 2 cups
Thai and Vietnamese Recipes