Part of our cooking class at the Morning Glory Cooking School in Hoi An included a bicycle tour of the countryside to see how they grew many of the ingredients that later showed up in the dishes we made. At this farm they described how they grew bean sprouts…
1. It is important to buy good quality Mung beans.
2. Soak and rinse several times. The bad beans will float to the surface and can be discarded.
3. Plant in clean moist sand. The sand can only be used once for growing bean sprouts, but is then used for other purposes such as construction.
4. After four days (less if it’s warm) the bean sprouts are ready to harvest.
5. Rinse several times in really clean water to remove the sand and skins.
6. Eat. These are really fresh bean sprouts! In fact, these bean sprouts were so fresh and so delicious they inspired me to try and grow some of my own…
How interesting! I always imagined they were just grown in moist air, the way we used to sprout rice or wheat grains. How did your cultivation go? Did you have problems with the sand?
I grew them in a jar in moist air, no sand involved. I sprouted a few too many and am now frantically trying to find recipes that use up a LOT of bean sprouts. Once I figure it out I’ll do another post on how to grow them…
Very interesting! Persian new year with its tradition of sprouting seeds (lentil, mung beans, wheat, etc.) is right around the corner so I read this intense interest!
I think I saw a post of yours about sprouting seeds. It’s a great way to add a bit of ‘spring’ to our winter.
How interesting! One of my in-laws in Huế province grows beansprouts for market, and the system is quite different. No sand involved, just water. Must be a regional thing.
I grew them in a jar with just water and ended up with tons of bean sprouts – I’m not really sure how they rinse all of the sand off. This was a very small ‘organic’ operation and suspect that they mostly make a living by having tourists view the gardens. They were delicious though.
Delicious–that’s the important part!