Pickled Bean Sprouts Dua Gia Recipe

I absolutely love this recipe because it’s a vibrant and crunchy explosion of flavors; it’s like a party in a jar that never fails to elevate any meal with its tangy, spicy goodness. Plus, the process of making it is as gratifying as eating it, with just enough hands-on time to make me feel like a culinary genius without the stress of an elaborate dish.

I love putting a bit of excitement into my meals with bright, fresh flavors. Pickled Bean Sprouts, or Dua Gia, combines crisp bean sprouts with colorful carrots and daikon radish for a delightful crunch.

I think the dish achieves a perfect balance of spiciness and tanginess from white vinegar and red chili peppers, which I find really tantalizing. With just a hint of garlic and cilantro, these sprouts make a nutritious and refreshing addition to any meal.

Ingredients

Bean sprouts: Low in calories, abundant in vitamins and antioxidants, beneficial for digestion.

Carrots are abundant in beta-carotene; they are sweet, fiber-rich, and vitamin-packed.

Daikon radish: Supplies vitamin C, helps with digestion, provides a crunchy texture.

Vinegar, white: Contributes flavor; helps with preservation; promotes digestion.

Sweetness is not the end goal.

Sweetness is also not everyone’s cup of tea, and that’s okay.

We know that sugar balances sourness, adds a touch of light sweetness, and makes us feel energized.

But when sugar is present in our foods, could it be that it is working more to keep us satisfied and not to beat our sweet tooth into submission?
Red Chili Peppers: Heat adds, capsaicin contains, metabolism boosts.

Garlic: Antimicrobial properties; adds aromatic depth; heart-healthy.

Ingredient Quantities

• 2 cups bean sprouts, rinsed and drained
• 1/2 cup carrot, julienned
• 1/2 cup daikon radish, julienned
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon water
• 1-2 red chili peppers, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh cilantro, chopped

Instructions

1. In a mixing bowl of medium size, combine the bean sprouts, carrot, and daikon.

2. In a small saucepan, mix the white vinegar, sugar, salt, and water. Bring to medium heat. Stir until the sugar and salt have completely dissolved.

3. Take the saucepan from the heat and allow the mixture to cool until it reaches room temperature.

4. Over the vegetables in the mixing bowl, pour the solution of cooled vinegar.

5. Sliced red chili peppers and garlic should be added to the bowl and mixed well to ensure even distribution.

6. Let the mixture sit at room temperature for 30 minutes, covering the bowl so that the flavors can meld.

7. After 30 minutes, move the mixture to a clean jar that has a tight-fitting lid for storage.

8. Put the jar in the refrigerator, and let the flavors develop for a minimum of 2 to 3 hours before serving.

9. To finish, the pickled bean sprouts are served with fresh cilantro piled high on top.

10. Savor your bean sprouts, pickled, as a side dish or condiment, wherever you please!

Equipment Needed

1. Medium mixing bowl
2. Small saucepan
3. Stirring spoon
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Clean jar with tight-fitting lid
8. Stove or heat source

FAQ

• Can I use other vegetables in this recipe?Certainly! You can include or replace with vegetables such as bell peppers or cucumbers for extra taste and texture.
• How long can I store the pickled bean sprouts?For up to one week, they can be kept in an airtight container in the refrigerator.
• Is it necessary to use white vinegar?Though recommended for its neutral flavor, you can use rice vinegar for a milder taste.
• Can I omit the sugar for a sugar-free version?Certainly, you can leave out the sugar or use a sugar substitute, but you may notice a slight imbalance in the flavors.
• How spicy is this recipe with the chili peppers?The level of spiciness is contingent upon the type of chili peppers employed, so alter the quantity or utilize milder peppers if you have a lower heat threshold.
• What is the best way to serve pickled bean sprouts?A fantastic side dish or topping for Vietnamese dishes, and especially good with grilled meats, are these crunchy, sweet pickled daikon and carrots.

Substitutions and Variations

Cabbage, thinly sliced, can be substituted for bean sprouts.
Zucchini, julienned, can be substituted for carrot.
You can replace daikon radish with regular radish, cut into thin strips.
Apple cider vinegar can be used in place of white vinegar.
Honey can be used as a substitute for sugar, and because it is sweeter, one must use slightly less to achieve the same level of sweetness.

Pro Tips

1. Adjust the Chili Pepper If you prefer a milder flavor, you can remove the seeds from the red chili peppers before slicing them. Conversely, if you like it spicier, consider adding an extra chili or using a hotter variety.

2. Enhance with Toasted Sesame Oil Add a few drops of toasted sesame oil to the vinegar solution for an added layer of nutty aroma and flavor. This will give the pickles a more complex taste profile.

3. Quick Chill Method If you’re short on time, you can speed up the cooling of the vinegar solution by placing the saucepan in a bowl of ice water, stirring occasionally until it reaches room temperature.

4. Extended Marination For a more intense flavor, let the pickled vegetables marinate in the refrigerator for a day or two. The longer marination time deepens the flavors.

5. Texture Variation Lightly blanch the bean sprouts in boiling water for 30 seconds before mixing them with the other vegetables. This will maintain their crunch while offering a slightly different texture.