Rau muống xào tỏi, or Stir-fried water spinach with garlic, is one of those dishes that every Vietnamese person has grown up with. Simple yet irresistible, it’s a classic on nearly every family dining table. Despite its simple ingredients, the dish perfectly captures the essence of Vietnamese cuisine: fresh, flavorful, and full of soul. Fun fact: this everyday favorite received international recognition when TasteAtlas ranked it among the world’s top 100 vegetable dishes, placing it at #17 globally and #1 in Vietnam.
That’s why I was really surprised when I first learnt about the history of water spinach in Vietnam. In the past, vast fields, ponds, and waterways across Southern Vietnam were full of wild water spinach. Yet, surprisingly, Southerners once viewed it as nothing more than a weed, something for animals, not people. Everything changed after 1954, when waves of Northern migrants moved southward. They brought with them their culinary traditions, which included a love for rau muống. In the North, water spinach was a carefully cultivated crop. People would dedicate small plots of land or sections of ponds to grow it, tending to it like any other vegetable. But upon arriving in the South, these migrants were astonished to find the same vegetable growing wild, lush, and abundant everywhere. To them, this was a gift from nature. Meanwhile, Southerners were equally surprised to see Northerners treating what they had always considered a weed as a delicacy worthy of their family meals. Over time, Southerners, too, fell in love with water spinach. From North to South, this once “wild” vegetable has truly found its place in the world and in the hearts of everyone who tastes it.
Ingredients (Serves 2–3)
- For blanching the water spinach:
- 1 bunch of water spinach (preferably the “rau muống hột” variety, with pale green stems that release a bit of milky sap when snappep because it stays greener and more vibrant when stir-fried)
- 1-2 teaspoons salt
- 1/2 teaspoon vegetable oil
- A bowl of ice water
b. For the stir-fry sauce mixture:
- 1 1/2 tablespoons oyster sauce (or substitute with shrimp paste)
- 1 teaspoon sugar
- 2 teaspoons fish sauce
- 1/2 teaspoon vegetable seasoning powder
- Some water
c. Other ingredients:
- 1 tablespoon vegetable oil
- Garlic, peeled (divide into two parts: one minced for stir-frying and one left whole to fry and sprinkle on top afterward for extra flavor)
- 1 chili pepper (optional)
Instruction:
Step 1: Prepare the water spinach
Remove any tough stems and yellow leaves. Depending on preference, you can keep the leaves or remove them, using mainly the stems. Cut into 5–6 cm (2–2.5 inch) sections.
Soak the water spinach in a bit of salt water, then rinse and drain thoroughly.
Step 2: Make the sauce mixture
Since stir-frying water spinach requires quick action over high heat, it’s best to prepare the sauce in advance to avoid overcooking. This sauce can be used for most vegetable stir-fries and stored in the refrigerator for up to a month. Mix oyster sauce, sugar, fish sauce, seasoning powder, and a little water (adjust the ratio if making a larger batch). Stir until completely dissolved into a slightly thick mixture. If you like it spicy, add some chili sauce. Stir well and set aside.
Step 3: Blanch the water spinach before stir-frying
This step helps keep the vegetables more crisp and green. Bring a pot of water to a boil with a pinch of salt and a bit of oil (salt preserves the green color, while oil keeps the leaves glossy). Once boiling, add the water spinach in small batches and blanch for about 15–20 seconds. Immediately transfer to a bowl of ice water for a few minutes. If you don’t have ice, rinse under cold running water. Though it may seem time-consuming, this step actually shortens stir-fry time and ensures the water spinach stays crisp and green.
Step 4: Stir-fry the water spinach
Heat oil in a wok or large pan, add the minced garlic, and sauté until fragrant. Increase to high heat, then add the morning glory and stir quickly. Pour in the prepared sauce and toss evenly for 1–2 minutes depending on the amount. Taste and adjust seasoning as desired. Turn off the heat, transfer to a plate, and sprinkle with the fried garlic and sliced chili if using. In some regions, people also add crushed roasted peanuts or crispy pork fat (tóp mỡ) for extra crunch and flavor.
Best enjoyed hot with rice!