A daily Vietnamese meal often includes rice, a soup, a savory dish, and vegetables which can be served raw, cooked, or pickled. 

Pickled vegetables are popular in Vietnam, with countless recipes for different types of veggies.

I have grown up loving my mom’s pickles, especially pickled mung bean sprouts and garlic chives. 

I find they pair perfectly with savory dishes, especially fried or braised fish.

This type of side dish does not only enhance the meal’s flavor with its refreshing sweet and sour taste, but it is also appealing with its colorful look. 

Pickled mung bean sprouts and garlic chives recipe

Ingredients:

500 grams of mung bean sprouts

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

Optional sliced chili peppers or carrots for added flavor and color

1/2 liter of water

3 tablespoons of vinegar (preferably apple cider vinegar) or more to taste

3 tablespoons of sugar

2 teaspoons of salt (kosher salt works best)

Instructions:

Boil water, vinegar, sugar, and salt until all the ingredients dissolve and the mixture reaches a rolling boil.

Adjust the flavor if needed, then let the mixture cool completely.

Wash the mung bean sprouts, garlic chives, and other ingredients.

Arrange the mung bean sprouts, garlic chives, and chili peppers in a box or jar. 

Pour the cooled vinegar liquid over them, ensuring the vegetables are fully submerged.

Leave the jar at room temperature for 24 hours. 

Once ready to eat, store the jar in the refrigerator to prevent it from becoming too sour or spoiling.

We recommend using clean chopsticks to pick up the pickles to prevent contaminating the jar.

These can be stored in the fridge for up to a week.

Enjoy!

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