Rau Muong Xao Toi
The Quirky Foodster Team
Ingredients
- Water spinach (rau muong), washed and cut into 5 cm (2 inch) pieces — 500 g (1 lb)
- Garlic cloves, minced — 4
- Vegetable oil — 2 tbsp
- Fish sauce — 1 tbsp
- Sugar — 1/2 tsp
- Salt, — to taste
Method
- Heat the oil in a wok or large frying pan over high heat.
- Add the minced garlic and stir-fry for 20-30 seconds until fragrant, taking care not to burn it.
- Add the water spinach and stir-fry for 2-3 minutes, tossing continuously, until just wilted but still bright green.
- Add the fish sauce and sugar, and toss to combine.
- Season with salt to taste and serve immediately while hot.
Introduction: Water spinach (rau muong) is a common leafy green across Vietnam, quickly stir-fried with plenty of garlic for a simple, fragrant side dish that appears alongside almost any Vietnamese meal, valued for its quick preparation and satisfying crunch.
Cultural Background: Water spinach (rau muong) is a common leafy green across Vietnam, quickly stir-fried with plenty of garlic for a simple, fragrant side dish that appears alongside almost any Vietnamese meal, valued for its quick preparation and satisfying crunch.
Tips: Cook over high heat and work quickly — this dish should be ready in just a few minutes to preserve the vegetable's colour and crunch. Don't overcook the greens, as they can quickly become limp and lose their vibrant colour. Have all ingredients prepped and ready before starting, as stir-frying happens fast.
Variations: Add a chopped chilli for gentle heat. Use fermented bean curd (chao) in place of fish sauce for a different, richer flavour. Substitute spinach or bok choy if water spinach isn't available. A vegan version can substitute soy sauce for fish sauce with minimal change to the overall dish.
Storage: Best eaten fresh; not well suited to storing, as the texture degrades quickly.
Reheating: Not typically reheated; best cooked fresh and eaten immediately.
FAQs:
Q: What is water spinach?
A: Water spinach, also known as rau muong or ong choy, is a leafy green vegetable with hollow stems, commonly used in Vietnamese and other Southeast Asian cooking.
Q: Can I use a different green if water spinach isn't available?
A: Yes, spinach or bok choy can be substituted, though the texture and flavour will differ slightly.
Q: Why should this dish be cooked quickly?
A: Quick, high-heat cooking preserves the vegetable's bright colour and crisp-tender texture, avoiding a limp, overcooked result.
- Water spinach (rau muong), washed and cut into 5 cm (2 inch) pieces — 500 g (1 lb)
- Garlic cloves, minced — 4
- Vegetable oil — 2 tbsp
- Fish sauce — 1 tbsp
- Sugar — 1/2 tsp
- Salt, — to taste
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