Best 7 Bean Sprout Salad Dow Ngah Recipes

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**Bean Sprout Salad (Dow Ngah): A Refreshing and Crunchy Vietnamese Dish**

Bean sprout salad, known as "Dow Ngah" in Vietnamese, is a refreshing and crunchy salad dish that is commonly served as a side dish or appetizer in Vietnamese cuisine. It is made with fresh bean sprouts, which are known for their nutritional value and crisp texture. The salad is typically dressed with a simple combination of fish sauce, lime juice, sugar, and garlic, creating a flavorful and tangy dressing that complements the mild flavor of the bean sprouts. Some variations of the salad may also include additional ingredients such as peanuts, fried shallots, or shredded chicken, adding extra layers of flavor and texture. Dow Ngah is a versatile dish that can be enjoyed on its own or as an accompaniment to various Vietnamese dishes such as grilled meats, noodles, and rice dishes. Its simplicity and refreshing taste make it a popular choice for both everyday meals and special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN BEAN SPROUT SALAD



Korean Bean Sprout Salad image

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Provided by Ann

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 12

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

Steps:

  • Rinse bean sprouts in cold water and discard any bad sprouts.
  • Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
  • Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
  • Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)



Sukju Namul (Mung Bean Sprout Salad) image

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Steps:

  • Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
  • Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
  • Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g

BEAN SPROUT SALAD (DOW NGAH)



Bean Sprout Salad (Dow Ngah) image

Make and share this Bean Sprout Salad (Dow Ngah) recipe from Food.com.

Provided by Dienia B.

Categories     Chinese

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup bean sprouts
1/4 cup carrot, grated
2 green onions, chopped
1/2 tablespoon soy sauce
1 teaspoon oil
2 teaspoons sesame oil

Steps:

  • If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
  • Combine carrot, onion, soy sauce, oil, and sesame oil.
  • Pour over bean sprouts; mix.

BEAN SPROUT SALAD



Bean Sprout Salad image

Provided by Food Network Kitchen

Yield 4 servings as a side dish

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound fresh bean sprouts
1 medium red bell pepper, seeded and thinly sliced into strips
2 scallions, chopped
2 tablespoons rice wine vinegar
2 teaspoons sugar
Salt
Dash of sesame oil

Steps:

  • Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
  • In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

BEAN SPROUT SPINACH SALAD



Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

  • In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

BEAN SPROUT SALAD - MOM STYLE



Bean Sprout Salad - Mom Style image

My Mom used to make this for special occasions. I could eat a whole batch of this all myself. It is even better the next day all wilted and soggy, but most people prefer it fresh.

Provided by Aussie-In-California

Categories     Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb bean sprouts
1/2 head lettuce, chopped 1-inch squares
4 green onions, thinly sliced
3 large tomatoes, chopped
1/4 lb snow peas, cut into 1-inch pieces
8 -16 ounces fresh mushrooms, sliced
1/3 cup vegetable oil (I prefer Olive)
1/3 cup soy sauce
1 teaspoon balsamic vinegar or 1 teaspoon rice vinegar
1 garlic clove, chopped
1 teaspoon sesame oil

Steps:

  • Prepare all salad ingredients and place in large bowl.
  • Whisk together all dressing ingredients in a bottle or small bowl.
  • When ready to serve toss salad and dressing together.

Nutrition Facts : Calories 93.8, Fat 6.7, SaturatedFat 0.9, Sodium 457.4, Carbohydrate 6.7, Fiber 2.1, Sugar 3.9, Protein 3.6

DUA GIA (PICKLED BEAN SPROUT SALAD)



Dua Gia (Pickled Bean Sprout Salad) image

Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they're also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.

Provided by Andrea Nguyen

Categories     salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2/3 cup granulated sugar
1 1/2 teaspoons fine sea salt
1 cup distilled white vinegar
1 pound bean sprouts
1 carrot, peeled and cut into matchsticks
5 small or 4 medium scallions, green parts only, cut into 1 1/2-inch lengths (see Note)

Steps:

  • To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
  • At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
  • Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.

Tips:

  • For the best flavor, use fresh bean sprouts that are crisp and tender. Look for sprouts that are white or light green in color, with no signs of wilting or yellowing.
  • To prepare the bean sprouts, rinse them thoroughly under cold water and drain well. You can also trim the root ends of the sprouts, if desired.
  • Bean sprout salad is a versatile dish that can be served as a side dish, appetizer, or main course. It is also a great way to use up leftover bean sprouts.
  • If you are making the salad ahead of time, store it in the refrigerator for up to 24 hours. When you are ready to serve, bring the salad to room temperature for about 30 minutes before serving.

Conclusion:

Bean sprout salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. With its crunchy texture and refreshing flavor, this salad is sure to please everyone at your table. So next time you are looking for a quick and easy salad recipe, give bean sprout salad a try!

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