Looking for a vibrant and tangy addition to your Tet celebrations, or perhaps a quick and easy condiment to brighten any meal? Look no further than quick pickled bean sprouts! This recipe delivers a delightful balance of sweet and sour flavors, perfectly complementing a variety of dishes. Forget lengthy fermentation processes; these vibrant sprouts are ready in a flash, offering a delightful crunch and a refreshing zing that will awaken your taste buds. They're incredibly versatile, perfect as a side dish, a topping for banh mi, or even a surprising addition to your favorite noodle bowls.
The magic lies in a simple yet effective brine, combining readily available ingredients to create a flavour explosion. This recipe is incredibly forgiving, allowing for adjustments to your personal preference. Ready to transform simple bean sprouts into a culinary masterpiece? Let's dive into the step-by-step process to create these irresistible quick pickled bean sprouts.
Tools Needed
- Pot
- Jar
- Ladle
- Basket
Ingredients
- Bean Sprouts
- Chives: 200 grams
- Carrots: 4 grams
- King's Vegetable (dried): 100-120 grams (yields 400g when soaked)
- Shallots: 50 grams
- Ginger: 50 grams
- Rice Vinegar: 150-200 ml (or 50-70 ml of industrial vinegar)
- Salt: 40 grams (about 1/3 spoon)
- Sugar: 4 spoons (about 400g)
- Water: 4 liters
Step-by-Step Instructions
Step 1. Prepare Ingredients and Brine
- Wash and drain all vegetables (bean sprouts, chives, carrots, King's vegetable, shallots, ginger).
- In a pot, combine salt, sugar, vinegar, and water. Bring to a boil for 3-4 minutes.
- Cut carrots, King's vegetable, shallots, and ginger into bite-sized pieces.
Step 2. Combine and Marinate
- Turn off the heat and let the vinegar-sugar water cool completely.
- In a large bowl, combine the bean sprouts, carrots, chives, shallots, and ginger.
- Mix well, ensuring even distribution. Avoid crushing the bean sprouts.
Step 3. Pack and Submerge
- Pack the bean sprout mixture tightly into a jar.
- Pour the cooled vinegar-sugar water over the bean sprouts, ensuring they are fully submerged.
Step 4. Chill and Serve
- Seal the jar and let it sit at room temperature for 1-2 hours, then refrigerate.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a milder sour taste, use rice vinegar and adjust the amount according to its acidity. If using industrial vinegar, reduce the quantity significantly.
- Soak dried King's vegetable for about 30 minutes before use.
- Ensure the vinegar-sugar water boils thoroughly to prevent spoilage. Let it boil a bit longer than you think it needs.
- This method produces a sweet and sour taste, unlike traditional fermentation methods which take 3-4 days and result only in a sour taste.
- For extra sour bean sprouts, leave them at room temperature overnight before refrigerating.
Nutrition
- N/A
FAQs
1. Can I use different types of sprouts?
While bean sprouts work best for this recipe due to their texture, you can experiment with other sprouts like mung bean or alfalfa sprouts. Keep in mind the taste and texture might vary slightly.
2. How long will the pickled bean sprouts last?
Stored properly in an airtight container in the refrigerator, these pickled bean sprouts will last for about a week. Make sure the sprouts are fully submerged in the pickling liquid.
These quick pickled bean sprouts are the perfect addition to your Tet feast, offering a refreshing burst of flavor alongside traditional dishes. Their vibrant color and crunchy texture will elevate any meal, making them a simple yet impressive side dish or topping. Enjoy the sweet and sour symphony of these delightful pickled sprouts!