Vietnamese Pickled Bean Sprouts (Dua Gia) – A Bright and Balanced Side Dish

In Vietnamese cuisine, every rich or savory dish is balanced with something light and tangy. One of the most loved and humble sides is Vietnamese pickled bean sprouts, known as Dua Gia. Made with fresh bean sprouts, carrots, and chives, this simple condiment is quick to prepare, refreshing in taste, and full of probiotic benefits. Let’s explore how to make this classic dish at home with just a few ingredients and a bit of time.

What is Dua Gia?

Dua Gia, or Vietnamese Pickled Bean Sprouts, is a traditional side dish in Vietnamese cuisine made by lightly fermenting bean sprouts with carrots, chives, garlic, chili, and a simple brine of salt, sugar, and vinegar. This quick-pickled dish is known for its crunchy texture, mild tanginess, and refreshing taste, making it the perfect companion to rich, savory foods like braised pork, Banh Chung – Banh Tet, or grilled meats. Often enjoyed during Tet (Vietnamese Lunar New Year) or as part of daily meals, dua gia not only adds a splash of color and flavor to the table but also supports digestion thanks to its natural fermentation process.

Ingredients 

• 500g bean sprouts
  
• 1 medium carrot
  
• 6–8 stalks of chives (or green onions)
  
• 3 cloves garlic
  
• 1–2 red chili peppers
  
• 1.5 teaspoons salt
  
• 1 tablespoon sugar
  
• 2 tablespoons white vinegar
  
• 200ml warm filtered water 

Step-by-Step Process to Make Vietnamese Pickled Bean Sprouts

Step 1: Prepare the Vegetables

• Rinse the bean sprouts under cold water and drain thoroughly. You can spread them out on a clean towel to absorb excess moisture.
  
• Peel and julienne the carrot into thin matchstick-sized strips.
  
• Trim and cut the chives (or green onions) into 5 cm (2-inch) pieces.
  
• Slice the garlic and chili (optional) thinly to release their aroma during pickling.

Step 2: Make the Brine

• In a clean bowl, combine:
  
  • 200ml warm filtered water
    
  • 1.5 teaspoons salt
    
  • 1 tablespoon sugar
    
  • 2 tablespoons white vinegar (or fresh lime juice)
    
• Stir until the salt and sugar are fully dissolved.

Step 3: Mix the Ingredients

• In a large mixing bowl, combine:
  
  • Bean sprouts
    
  • Julienned carrot
    
  • Chives
    
  • Sliced garlic and chili (if using)
    
• Gently toss everything together using clean hands or utensils.

Step 4: Soak the Vegetables in Brine

• Pour the brine evenly over the mixed vegetables in the bowl.
• Let the mixture sit at room temperature for 30 minutes to 1 hour, allowing the flavors to develop and the vegetables to soften slightly.

Step 5: Transfer to a Jar

• After soaking, transfer the vegetables and brine into a clean, airtight glass jar.
  
• Press the vegetables down gently to ensure they are fully submerged in the liquid.
  
• Seal the jar and place it in the refrigerator.

Step 6: Ready to Serve!

• Once pickled, dua gia is ready to be served as a side dish or condiment.
  
• Use clean chopsticks or tongs when serving to keep it fresh longer.

Pro Tips from My Mother – How to Make the Best Dua Gia

Growing up in a Vietnamese household, my mother always had a jar of Dua Gia ready—especially during Tet. And every time I asked why her pickled bean sprouts were always perfectly crunchy and never slimy, she would smile and share these “little secrets.” Now I’m passing them on to you:

1. Always dry your veggies well before pickling

“Never pickle when your bean sprouts are dripping wet,” my mom warned. Excess moisture can make the pickles soggy or even slimy. After rinsing the bean sprouts and carrots, she always spread them out on a clean cloth to air-dry for at least 10–15 minutes.

2. Use just-warm water to mix the brine—not boiling hot

Hot water can “cook” the vegetables and make them soft too quickly. My mom would warm the water just enough to dissolve the salt and sugar, so it wouldn’t wilt the sprouts too early.

3. Don’t over-pickle

Dua Gia isn’t meant to be super sour. “It’s not kimchi,” she used to joke. Her pickles were fresh, just lightly tangy, and ready within a few hours—or max overnight in the fridge. That’s what made them taste so bright and clean.

4. Use glass jars, not plastic

Glass keeps the flavor clean and avoids any lingering smell. My mom had a dedicated “pickle jar” that was used only for dua gia and never for anything else.

5. Avoid storing it too long

Dua gia is meant to be eaten fresh. After 2–3 days, the texture can become too soft and the taste overly sour. “Make just enough for one meal or two,” she’d advise. That way, it’s always crisp, clean, and just-right tangy.

Conclusion

Vietnamese pickled bean sprouts (Dua Gia) may seem like a humble side dish, but they hold a special place in the hearts (and meals) of Vietnamese families. With just a few simple ingredients and minimal effort, you can create a crunchy, tangy condiment that not only enhances rich and savory dishes but also supports healthy digestion.

Ready to bring a touch of Vietnam into your kitchen? Grab some bean sprouts and try making dua gia today! Follow VNIFood for more traditional Vietnamese recipes made simple.