Pickled bean sprouts-dua gia (pronounced yua ya) is one of our favorite mon chua or pickled dishes. We love eating this with any type of hearty braised dishes such as thit kho (caramelized braised pork belly), ga kho (caramelized chicken), or ca kho (caramelized fish in clay pot) because it adds a crisp and tangy crunch contrasting the deep and sweet caramelized flavors. While the bean sprouts provides the crunch, the aroma comes from the chives or he, a key component of this dish.
Pickle Bean Sprouts – Dua Gia
- 1 lb bean sprouts
- 2 carrots, shredded
- 1 bunch of chives, cut into 2-3 inch segments
- 1 red onion, sliced thin
- 3 parts water
- 1 part distilled white vinegar
In plastic tupperware or similar container with a lid, combine the ingredients–filling with enough water and vinegar to cover. Season with bit of salt and sugar to cut down on the acidity. Close container and set in the refrigerator. The pickled vegetables should be ready after 1 day and lasts for about 1 week.