Fresh, crunchy, and tangy pickled bean sprouts can really complement the flavors and textures in your favorite Vietnamese dishes! In this recipe, I show you how to make Dưa Giá or pickled bean sprouts – a classic Vietnamese side dish that’s a beloved staple in any Vietnamese household.
Grow Your Own Bean Sprouts at Home
Most of the ingredients I used in this recipe were actually harvested from our own garden. I think fresh home-grown vegetables and herbs are such a wonderful addition to any dish. Not only do they taste amazing, but you can also be sure they have no pesticides since you grew them yourself! Starting a home garden, even a small one, is a really rewarding and worthwhile experience that I highly recommend.
But even without a garden or soil, you can actually grow deliciously crunchy bean sprouts yourself at home easily. I have an article and video tutorial on how to do it. All you need is a strainer, a few paper towels, and mung beans. Freshly picked bean sprouts can really elevate your Dưa Giá and growing them doesn’t take much time or effort at all!
My Secret to the Best Pickled Bean Sprouts
When you make these pickled bean sprouts – or any other pickled vegetable – the secret is to use cold water. Hot or warm water will actually soften the vegetables and can even make them mushy.
My Dưa Giá is also a little different than the authentic recipe because I include shallots. Shallots add an appealing flavor and color to the pickles that my family and I really enjoy – and I think you will too.
What to Serve with Pickled Bean sprouts (Dưa Giá)?
The crunch of bean sprouts and carrots paired with the tanginess of the brine and the flavors from the chives and shallots make this a wonderful side dish or topper for so many dishes. This would go especially well with sweet and savory Vietnamese recipes like caramelized pork ribs and caramelized ginger chicken.
At home, we always serve our Thịt Kho Trứng with Dưa Giá. Thịt Kho Trứng, or caramelized pork belly with eggs, is one of my favorite Vietnamese comfort foods and is made even better with the addition of pickled bean sprouts. The Dưa Giá adds a great contrast in texture and refreshing hint of acidity to the sweet and tender pork. I just can’t imagine eating Thịt Kho Trứng without it!
Other Vietnamese Pickled Vegetables
If you enjoy this recipe, I highly recommend taking a look at my Vietnamese Pickled Vegetables recipe which has a very similar brine. In the recipe, I also go into more detail about other kinds of pickled vegetables you can make with the brine like pickled jalapenos (a staple in authentic Chinese restaurants) and pickled okra.
Pickled vegetables of any kind can have a big impact on any dish so I hope you give these recipes a try!
Vietnamese Pickled Bean Sprouts and Carrots
- 1 lbs Fresh Bean Sprouts
- 2 medium size Carrots
- 2 pieces Shallots
- 1 bundle Chives
- 1 cup Vinegar
- 1 cup Sugar I use Stevia sugar substitute; another great substitute is Monk Fruit.
- 3 cups COLD water
- 1 tsp Sea Salt or Kosher Salt
- Wash all of your vegetables thoroughly.
- Cut Chives into 1.5-2 inches in length.
- Julienne your carrots.
- Slice your shallots.
- Mix the brine ingredients thoroughly until all is dissolved.
- Add vegetables to the brine.
- Leave vegetables in the brine for 1-2 hours; during this time is when the vegetables take on the “pickling” taste.
- Taste test after about an hour. If you like it more “pickly”, let it sit in the brine for a little bit longer.
- Once vegetables have the desired taste for you, serve and store the rest in the refrigerator.
- The cold temperature in the refrigerator will stop the pickling process.