Name: Bean Sprout Pickle
Yield: Makes about 1 cup
Ingredients: 1 medium carrot, peeled, julienned; 1 Fresno chile, with seeds, julienned; 8 oz. mung bean sprouts (about 2 cups); 2 tablespoons fresh lime juice; ½ teaspoon fish sauce (such as nam pla or nuoc nam); ½ teaspoon sugar; Kosher salt and freshly ground black pepper; ¼ cup fresh basil or cilantro leaves, thinly sliced

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Jason Lowe

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

Recipe notes