Mung bean sprouts

gía

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
The most popular, most common bean sprouts in Vietnamese cuisine. Subtle flavor. Valued for crunch. Generally they’re used fresh as a garnish in soups, or in salads or spring rolls (goi cuon). Occasionally steamed when served with hu tieu or more Chinese-style dishes, or even sautéed as a side dish.