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Serves 8 people
1 1/2 pounds bean sprouts
2 large carrots
2/3 cups sugar
1 ½ tsp salt
1 cup white distilled vinegar
1 cup water
4 scallions, cut in ½ and into 2” lengths
Cilantro leaves for garnish
Make a brine by combining sugar, salt, vinegar and water. Stir over medium heat until dissolved. Remove from heat and cool slightly.
Peel and cut carrots into julienned pieces. Place carrots, sprouts and scallions in a large bowl. Pour brine over the vegetables, and toss. Make sure all of the vegetables get exposed to the brine.
Let sit to marinate at least 30 minutes.
Garnish with cilantro leaves.