This is a mix of a couple different recipes that I found on the web. A fairly flexible salad, although my mix may have lost a bit of authenticity.
350g mung bean sprouts (about 3 cups)
6 cups water
1 tsp. fine sea salt
Bring water & salt to a boil. Cook sprouts about 5 minutes. Drain & rinse well with cold water.
2 green onions, finely chopped
1/2 tsp. minced garlic
1/2 tsp. fine sea salt
1-3 tsp. toasted sesame seeds
1 Tbsp. sesame oil
1 Tbsp. chili flakes (optional)
1 fresh red chili, sliced (optional)