Whew it’s been a long few months…starting graduate school has been the reason for such a long hiatus. But now I’m back, just in time for the holidays and I’m starting with a recipe that is one of my mom’s favorites: rau muong, or water spinach.
In Arizona (where I’m originally from), rau muong is banned due to its almost virulent growth in the sewage system. However in California, we can have as much as we want! Rau muong is a staple vegetable for many Vietnamese families, and as my mom puts it, it reminds her of being back in Vietnam. This dish is best served dipped in nuoc mam/fish sauce and rice. Happy holidays and hopefully more recipes to come!
Rau Muong Xao
- 4 cloves garlic – minced
- 1 Bunch of Rau Muong – washed
- ~1-2 cubes of Chao Ot/Hot Chili Beancurd
- Soy Sauce
1. Take your washed rau muong and trim the ends. Pluck the leaves and cut the stem into smaller pieces. Set aside.
2. In a small bowl, add about 1/2-1 cup of soy sauce with 1-2 cubes of chao ot and mix. Taste accordingly.
3. Take a large pot and drizzle olive oil, setting it on med-high. Add in garlic and saute until golden.
3. Add in the stems and allow a 5 minutes for them to cook and soften.
4. Add in the rest of the rau muong and your sauce. Saute and allow to cook. Add sugar or more soy sauce/chao ot to taste.
5. Serve immediately! Can be served with a nuoc mam dipping sauce (adding some chao ot in it) and rice.
Happy cooking and happy holidays!