How to Make Vietnamese Pickled Long Beans (Dau Dua Ngam Chua)
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Prepare the Long Beans Wash the Beans: Rinse 400g of yardlong beans under running water to remove dirt. Trim and Cut: Trim the ends of the beans. Cut them into pieces approximately 5–7 cm long. Dry the Beans: Lay the cut beans on a clean cloth or paper towel. Allow them to air dry for 1–2 hours; this helps to ensure extra crunch in the final pickles.
  2. Prepare the Brine Measure Ingredients: Combine 200ml of clean water (boiled and cooled) with 1 tablespoon of salt and 1 tablespoon of sugar in a small pot. Dissolve the Solids: Heat the mixture gently over low heat. Stir continuously until the salt and sugar completely dissolve. Cool the Brine: Remove the pot from heat and allow the brine to cool completely to room temperature. Using cooled brine prevents the beans from softening due to heat.
  3. Pack the Jar Prepare Additional Flavorings: Slice 2 cloves of garlic thinly. Slice 1 red chili (optional) for heat and color. Fill the Jar: Place the air-dried bean pieces into a clean, dry glass jar. Add the sliced garlic and chili to the jar, distributing them evenly among the beans. Add the Brine: Pour the cooled brine over the beans, ensuring that all pieces are fully submerged. Leave about 1 cm of headspace at the top of the jar.
  4. Ferment and Store Seal and Ferment: Seal the jar tightly with its lid. Let the jar sit at room temperature for 2–3 days. Check the taste daily; the beans should become slightly sour and retain a crisp texture. Refrigerate: Once the beans reach your desired level of sourness, move the jar to the refrigerator. Keep the jar refrigerated; the pickled beans will stay fresh and crunchy for 7–10 days. Serving Tip: Always use clean utensils when taking out the pickles to avoid contamination.
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