Vietnamese Pickled Chives and Bean Sprouts Salad Recipe by Chef Nikki Tran
In Chef Nikki Tran's word: It's a typically southern dish that ties Houston and Saigon, two of my favorite southern cities, together. The pickled bean sprouts come from the southern region of Vietnam and go well with barbeque or stewed pig. I can assure you that this meal would pair excellently with Texas barbeque.
Ingredients
Instructions
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Cut carrots into matchsticks after peeling. Cut green onions into 2 inch long slices. Cut chives to a length of about 2 inches using a knife or pair of kitchen scissors. Carrots, green onions, chives, bean sprouts, and jalapeo, if using, should all be combined in a bowl before being left aside.
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Make the sauce
To a rolling boil, add the honey, fish sauce, and apple cider vinegar. Watch the pot carefully since this happens quite quickly. Once it starts to boil, turn off the heat. When the sauce has cooled, combine it with the veggies and refrigerate for 30 minutes to allow the flavors to meld. Serve cold
