Serves 4
10 min
Vietnamese Bean Sprout Salad
Recipe GLPR388b7c98143324
A refreshing Vietnamese-inspired salad featuring tender blanched bean sprouts tossed with a vibrant mixture of fresh lime juice, aromatic spices, and herbaceous coriander. This light, zesty dish comes together quickly and is perfect as a side or light lunch. The combination of black pepper, star anise, and fresh chilies creates a complex, warming flavor profile balanced by bright citrus and fresh herbs.
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Ingredients
1 package bean sprouts (about 4 cups)
1 tablespoon black pepper, freshly ground
1 whole star anise
5 small fresh red chilies, finely minced
1 teaspoon chicken stock powder
1 teaspoon fish sauce
1/2 bunch fresh coriander, roughly chopped
1 fresh lime, juiced
1 tablespoon cooking oil
Directions
Bring a pot of water to a rolling boil. Add the bean sprouts and blanch for exactly 30 seconds, stirring gently to ensure even cooking. Immediately drain into a colander and transfer to a bowl of ice-cold water. Let cool for 1-2 minutes, then drain thoroughly and pat dry with paper towels. Set the cooled sprouts aside.
In a small bowl, combine the freshly ground black pepper, star anise, minced chilies, chicken stock powder, fish sauce, lime juice, and cooking oil. Stir well until the powder and seasoning are fully dissolved and combined.
Transfer the cooled bean sprouts to a serving bowl. Add the dressing and the chopped fresh coriander, then toss gently but thoroughly until all ingredients are evenly coated. Serve immediately while the sprouts are still cool and crisp.
