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Bean Sprout Pickle

Bean Sprout Pickle

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.


  • 1 medium carrot, peeled, julienned
  • 1 Fresno chile, with seeds, julienned
  • 8 oz. mung bean sprouts (about 2 cups)
  • 2 tablespoons fresh lime juice
  • ½ teaspoon fish sauce (such as nam pla or nuoc nam)
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh basil or cilantro leaves, thinly sliced

Recipe Preparation

  • Toss carrot, chile, bean sprouts, lime juice, fish sauce, and sugar in a medium bowl and season with salt and pepper. Let sit 5 minutes. Top with basil just before serving.

Nutritional Content

Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 95Reviews Section

Watch the video: Vietnamese Pickled Bean Sprouts. Dưa Giá. Cach Lam Dua Gia Lilys Cooking Adventures (October 2021).