Crunchy Pickled Bean Sprout Salad
This Southern Vietnamese specialty is technically a pickle because the vegetables steep in brine, but it is eaten in large amounts, more like a salad, with intensely flavored pork and fish kho (dishes simmered in caramel sauce). The texture and flavors of the vegetables provide the perfect bright contrast to the inky, deep flavors of kho. Flat, delicately flavored Chinese chives are traditionally combined with the bean sprouts and carrot. Because these chives can be hard to find, I often substitute leafy green scallion tops. Select small scallions the width of a chopstick or medium scallions. Larger ones can be too harsh. If you can find Chinese chives, substitute a nickel-sized bunch for the scallions.
Recipe information
Yield
makes 4 to 5 cups, to serve 4 to 6 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
To make the brine, in a small saucepan, combine the sugar, salt, vinegar, and water and heat over medium heat, stirring occasionally until the sugar and salt have dissolved. Remove from the heat and set aside to cool completely.
Step 2
Up to 2 hours in advance of serving, combine the bean sprouts, carrot, and scallions in a bowl. Pour the cooled brine over the vegetables and then use your fingers to toss the vegetables in the brine. Set aside to marinate for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, there won’t be enough brine to cover the vegetables, but they will eventually shrink in volume. When the vegetables are ready for eating, the brine will almost cover them and they will have a pleasantly tangy flavor and lots of crunch. Taste to make sure they have sat long enough.
Step 3
Once you are satisfied with the flavor, drain the vegetables and pile them high on a plate. Serve them within 2 hours to enjoy them at their peak.
