Only the residents of Lý Sơn Island use hyacinth beans to make fresh sprouts for daily meals. Similar to the traditional process of making mung bean sprouts, growing hyacinth bean sprouts is not difficult, but it requires careful attention and meticulous handling at every stage.
Local people use carefully sifted sea sand mixed with lime to remove impurities—an essential step to prevent the sprouts from spoiling during germination. The hyacinth beans are spread evenly beneath a layer of clean white sand, then covered with sacks and watered regularly to maintain proper moisture.
Thanks to this traditional technique, Lý Sơn hyacinth bean sprouts develop a naturally sweet, crisp, and fragrant taste, making them a familiar ingredient in many local dishes.
