Bun Gia

Nutrition · per serving

Steps

1. 1

   Rinse the bean sprouts well in cold water and drain very thoroughly; excess water will make the stir-fry steam instead of sear. Cut the garlic chives into 4 cm lengths, slice the garlic, and slice the chili.

   300 g bean sprouts80 g garlic chives, cut into 4 cm lengths3 cloves (9 g) garlic, finely sliced1 small (8 g) red chili, thinly sliced
2. 2

   Heat a wok or large frying pan over high heat until very hot. Add the neutral oil and sesame oil, swirl briefly, then add the garlic and chili. Stir-fry for about 15-20 seconds until fragrant but not browned, so the garlic stays sweet rather than bitter.

   10 ml neutral oil5 ml sesame oil3 cloves (9 g) garlic, finely sliced1 small (8 g) red chili, thinly sliced
3. 3

   Add the bean sprouts and toss over high heat for 1-2 minutes. Keep the food moving constantly so the sprouts heat through quickly while staying crisp. They should look glossy and just slightly softened, not limp.

   300 g bean sprouts
4. 4

   Add the garlic chives, fish sauce, white pepper, and sugar. Stir-fry for 30-60 seconds more, just until the chives wilt and turn bright green. Do not overcook; this dish is best with a fresh crunch.

   80 g garlic chives, cut into 4 cm lengths15 ml fish sauce1/4 tsp ground white pepper1/2 tsp sugar
5. 5

   Turn off the heat, add the lime juice, and toss once more. Serve immediately while hot and crisp.

   10 ml lime juice

Origin & History

Bun gia is a simple Vietnamese stir-fried vegetable dish built around crunchy bean sprouts and aromatic garlic chives. It reflects the fast, high-heat cooking common in Vietnamese home kitchens, where fresh produce is often cooked briefly to preserve texture and brightness.