In Vietnam, bean sprouts are used as popular additive food in meals and can be found in all markets and supermarkets. They can be eaten fresh like other vegetables or used as an ingredient in dishes like cha gio (Vietnamese spring rolls), banh xeo (Vietnamese crepes) or canh
chua (sour soup). Bean sprouts dipped in hot water are an essential addition to a bowl of pho (Vietnamese noodle soup) or mi Quang (Central mixed fried noodles).

During Tet (Lunar New Year), this simple vegetable is used in many more dishes, including dua gia (pickled bean sprouts) eaten with Chinese braised pork.

Cha gio and banh xeo are two popular dishes using bean sprouts. Cha gio is made from pork, vermicelli, young bean sprout, balck mushrooms, crab or shrimp, egg, and rice paper. It is served either as an appertizer or as a main dish with rice vermicelli or rice. Cha gio is often accompanied byaromatic vegetables and fish sauce. Banh xeo is made from rice soaked overnight, coconut milk, egg, shrimp, pork, and bean sprouts.

Bean sprouts are rich in essential nutrients for humans, like vitamins, minerals, amino acids and proteins, all of which are necessary for a germinating plant. However, many people advice that one shouldn’t eat large quantities of raw bean sprouts on a regular basic, no more than 550g daily.