Dưa giá is one of the most popular pickled side dish for a Vietnamese meal. It is a usual accompaniment for stewed dishes such as braised pork belly with eggs (Thịt Kho Trứng) or other salty type of braised meat dishes. The slightly sour and sweet pickled bean sprouts offset the saltiness of the braised meats. This is an easy recipe to make anytime of the year.

This recipe is rated easy.

Ingredients

1 lb of bean sprouts

2 carrots

1 bunch of chives

6 pearl onions, peeled

8 Thai chilies

1 ½ cups of warm water

½ cup of vinegar

1 ¼ teaspoons of salt

6 tablespoons + 1 teaspoon of sugar

Directions

Peel and shred the carrots.

Rinse the chives to get rid of any dirt and cut them into 2 inch sections.

Slice the pearl onions in half. 

Add 1 teaspoon of salt and 1 teaspoon of sugar to the vegetables and let them marinate for 10 minutes. Rinse thoroughly with water.

Make the pickling juice by combining 1 ½ cups of warm water, ½ cup of vinegar, 6 tablespoons of sugar and ¼ teaspoon of salt.

Add the pickling juice and the vegetables to a jar and set the jar in a sunny spot for 1 day before serving.  (You may need to make more pickling juice in order to cover all the vegetables.)

Squeeze out any excess pickling juice from the vegetables before serving. Enjoy this delicious pickled beansprouts with braised pork belly with eggs or with plain boiled pork belly with fish sauce.

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Authors: Susan Tran and Chau Hoang