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Pickled Bean Sprouts

These pickled sprouts are typically served with certain dishes during the Chinese/Vietnamese New Year. Learn how to prepare pickled bean sprouts.


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This is a dish that accompanies braised pork belly or braised catfish, especially during Chinese/Vietnamese New Year. But you can eat this on any occasion too. Goes great with braised meats and poultry.

Prep Time: 20 minutes

Cook Time: 2-3 days

Total Time: 20 minutes

Yield: Varies


  • 2 carrots
  • 1/2 bunch Chinese flat leaved chives
  • cloves garlic
  • 1 bag bean sprouts
  • 3 Tbsp salt
  • 1/2 gal water
  • 1 tsp sugar
  • 1 Tbsp white vinegar


  1. Wash all ingredients (bean sprouts, carrots, chives).
  2. Julienne, fine chop or use a carrot peeler to peel all the carrots and cut into 1.5 inches long. Chop chives into 1.5" inches. Peel garlic cloves.
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  4. Boil half gallon of water. Allow the boiled water to cool down.
  5. Once the water is cool, add into a large glass jar. Then add, vinegar, salt and sugar. Then toss all your bean sprouts, chives, carrots, and garlic cloves. Allow at least 2 days for the vegetables to marinate. If you like your vegetables more pickled you can eat after 3 days.
Comment Pin it! Was this helpful? 1


February 23, 20180 found this helpful
Top Comment

Can't wait to try this! Love bean sprouts in salads, but they rarely keep longer than a day after bringing them home from the grocery store.


Thanks a bunch for posting!

Reply Was this helpful? Yes
February 23, 20180 found this helpful
Top Comment

I agree. I get a small bag, have some in salad on the day I get them home, then the rest is a stir fry the next day. If I can't use them all, forget it. On the 3rd day they are already "over" as my grandma used to say.

Reply Was this helpful? Yes
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