Vietnamese

Pickled Bean Sprouts and Carrot

0 comments

Pickled Bean Sprouts and Carrot
Ingredients:
Bean Sprouts – 2 cups, washed, seeds and tails removed
Spring Onion – 1, cut lengthwise
Carrot – 1/2 cup, cut into small pieces lengthwise

For the dressing:
White Vinegar – 1/3 cup
Sugar – 1 tblsp
Salt – 1/2 tblsp
Water – 1/2 cup

Method:
1. Combine the bean sprouts, spring onions and carrot in a bowl.
2. Heat a pan over medium flame.
3. Add the white vinegar, sugar, salt and water.
4. Simmer over low flame for a minute.
5. Stir well till the sugar has dissolved.
6. Remove and keep aside to cool.
7. Once cooled, pour this over the vegetables and mix well.
8. Keep the bowl aside for 1 to 2 hours.
9. Drain excess water before serving.

Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

Leave a Comment

Your email address will not be published. Required fields are marked *

*