Sweet and sour bean sprouts

I had it all figured out; for dinner “thit kho” wrapped in rice paper with some sweet and sour bean sprouts. I bought a big piece of pork belly and put my thit kho together. It was a huge pot and it tasted so good I shared some with my parents and two sisters. At the end I only had enough for one meal; it wasn’t even enough to wrap it in rice paper so we ended up eating it with some rice. The thing that really made the whole meal was the sweet and sour bean sprouts. Funny how something so simple can lift the whole meal to a different level.

It was so easy to make. I cleaned the bean sprouts by removing some of the dark parts of the root. You can leave it as well, but it will look cleaner without. Then I boiled some water and added a bit of salt, some sugar and plain vinegar. It’s like making lemonade but then with vinegar.

Once the mixture is to my liking I poured it in a container right on top of the bean sprouts.

For some more flavor I added some thinly sliced onion.

Because I had too much vinegar I had enough to make some sweet and sour leeks as well. At first they were in a different container, but once there was room I added them to the bean sprouts.

Depending on how sour you make it, it takes a day or 2 to have picked bean sprouts. It keeps for about 5 days after the first day you start eating it.

 

It pairs great with some rice and thit kho. Here I made some fried rice with some left over thit kho. I enjoyed it so much I wish I could share it.