Rau Muong Xao Toi
“Vietnam's everyday green vegetable side: water spinach snapped into lengths and flash stir-fried with a generous amount of garlic, fish sauce and a touch of sugar. The hollow stems stay crisp and crunchy while the leaves wilt to silk, all glossed with garlicky oil.”
Where it comes from
A nationwide home-cooking staple that anchors the Vietnamese rice table; rau muong is so common it is sometimes called the national vegetable. Garlic and fish sauce are the unvarying soul of the dish.
On the plate
The stems crunch and snap, the leaves are tender and slick, and the whole thing is perfumed with toasted garlic. Salty fish sauce and a hint of sweetness make it the perfect foil to grilled meats and rice.
How it works
Blasting high heat for a very short time wilts the leaves while keeping the hollow stems crisp and bright green by setting chlorophyll before it degrades. A splash of water creates steam to cook stems evenly.
Variations
Rau muong xao toi with beef or with fermented bean curd (chao); sometimes finished with oyster sauce
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓6 min active
How it's made
8 steps · Show ↓- 15 min
Snap the water spinach into finger-length pieces and wash well.
- 21 min
Separate the thicker stems from the tender leaves.
- 32 min
Smash and roughly chop a generous amount of garlic.
- 41 min
Heat a wok very hot, add oil, and sizzle most of the garlic until fragrant.
- 51 min
Add the stems first and stir-fry briefly over high heat.
- 61 min
Add the leaves and toss quickly so they wilt but stay green.
- 71 min
Season with fish sauce, a pinch of sugar and a splash of water for steam.
- 81 min
Toss in the reserved raw garlic off the heat and serve immediately.
