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Vietnamese Pickled Bean Sprout Salad Recipe (Dua Gia). How to Make Pickled Salad Vietnamese style!

Updated on May 20, 2011
Dua gia with roasted peanut and lime
Dua gia with roasted peanut and lime | Source
Dua gia / bean sprout pickled salad
Dua gia / bean sprout pickled salad

Dua gia

Dua gia or Vietnamese pickled bean sprout salad actually light pickle dish since vegetables is lightly pickled in brine liquid. Commonly Vietnamese eat this pickle in large amounts, that's why it more like salad. This pickle is perfect accompaniment with kho (dishes simmered in caramel) dishes.

This healthy pickled salad is incredibly easy to fix. You just need very few basic ingredients: sugar, vinegar, bean sprouts, carrot and spring onion or Chinese chives. If you are looking for some raw food or pickle or low sodium but high in fiber dishes, this pickle is perfect for you. The combination of tangy, crisp and crunchy pickle make this pickled salad is great companion to counterbalance deep spciy food. You will love this pickled salad as complement to most Asian dishes. Here is super easy peasy Vietnamese pickled bean sprout salad recipe (dua gia). Bon appetiti.

Fresh bean sprout
Fresh bean sprout | Source

What You Need


1 lbs bean sprouts

1 carrot, peeled and cut into matchsticks

3 scallions or Chinese chives if available, cut into 1 - 2-inch lengths

1 cup white vinegar

1 cup water

2 tsp salt

2/3 cup sugar

How to Fix

  1. In a small saucepan, combine salt, sugar, vinegar and water. Heat them over medium-high and bring them to a boil. Stirring occasionally to dissolve the sugar and salt. Remove from the heat and set aside to cool.
  2. In a bowl, combine bean sprouts, carrot and scallion. Then pour the vinegar brine over the vegetables. Use tongs to toss them. Set aside and let them marinade about 30 minutes. Stir and turning vegetables to coat the vegetables with the brine. When the vegetables shrink in volume and they are covered with brine, taste and adjust the salt or sugar to your liking.
  3. To serve, drain the vegetables and transfer them on a plate. Serve them immediately. Usually within 2 hours to enjoy their crunchiness and freshness. Sprinkle with toasted peanut if you like.


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    • jojokaya profile image

      jojokaya 6 years ago from USA

      You're welcome

    • Donnacha C profile image

      Donnacha C 6 years ago from Ennis, Co Clare, Republic of Ireland

      another great receipe! many thanks