Dưa Giá - Pickled Bean Sprouts

Pickling is a great way to give your vegetables new life. Every time I go to the Asian grocery store, I always pick up a bag of bean sprouts because my family loves to eat Pho and other Vietnamese soups. Fresh bean sprouts usually last 2-3 days if you keep them in the fridge. The one thing that I learned from my mom is to never throw away food. Leftover bean sprouts are ideal to pickle before they go bad.

Pickled vegetables have become a new addiction in my rice paper rolls and I eat them as snacks because of their sweet, sour, and tangy taste. By adding ginger, bell peppers, carrots, and chives in with the sprouts, you will not only have enhanced the mixture with vibrant colors, but also the flavor of your pickled bean sprouts. The vegetables are still crunchy after the pickling process, so they can add a nice texture to any dish you'd like.

I personally eat the pickled bean sprouts alongside, curry, any meat dish, or just over rice.