Vietnamese water spinach (rau muong)

This classic Vietnamese side dish is the perfect green accompaniment for a banquet, or simply to serve with rice and soy sauce.

Vietnamese water spinach (rau muong) Credit: Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Mid

Ingredients

• 1 tbsp vegetable oil
• 1 bunch water spinach (about 700 g)
• 5 garlic cloves, finely chopped
• 1 tbsp oyster sauce
• 2-3 tsp fish sauce
• 1 long red chilli, finely chopped
• pinch salt
• pinch sugar
• 1-2 tbsp chicken stock
• steamed jasmine rice and soy sauce, to serve

Instructions

1. Heat the vegetable oil in a wide, heavy-based frying pan or wok over high heat. Add the water spinach and all the remaining ingredients and stir–fry for a couple of minutes or until wilted and tender.
2. Serve with steamed rice and soy sauce.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.