Wash the bean sprouts thoroughly.

Boil water with a pinch of salt and blanch the bean sprouts for 5 minutes.

Rinse the blanched bean sprouts in cold water to cool them down.

Trim the tough ends of the water parsley and blanch them in boiling water for 10 seconds.

Rinse the blanched water parsley in cold water and cut into 5cm pieces.

Mix the bean sprouts and water parsley with 1 tbsp fish sauce and let sit for 3 minutes.

Discard the excess liquid released during mixing.

Add 1/2 tsp salt, 1 tbsp sesame seeds, 1 tbsp sesame oil, and sliced red chili to the mixture.