- ''Rau muống luộc'' Simply boiled water spinach served with nuoc cham toi ot (Vietnamese fish or soya sauce with red chilli and garlic which sweet, salted and spicy)
- ''Rau muống xào tỏi'' Simple and quick stir-fry either plain or with minced garlic is probably the most common.
- ''Gỏi rau muống bào'' thin strips julienned stems of water spinach with vinegar, dried prawn and fish sauce.
It is used as a garnish and side vegetable for many kinds of hot pot as well. Rau muống is absolutely a common, popular and healthy vegetable in Vietnamese and Asian cuisine.
For a plate of Beef stir-fry with water spinach for 2, you will need:
- 300gr water spinach, cut into finger-like strips
- 1 onion, cut into half of wedges size
- 150gr beef strips or steak cut into thin strips
- 1 tbsp garlic, minced
- 1 tbsp olive oil
- 2 tbsp sun flower oil
- 1 tsp corn flour, mixed in 1 tbsp water
- salt, pepper or vegetable stock powder for seasoning
1. Season the beef with half of miced garlic, olive oil, a little bit of salt, pepper and vegetable stock powder. Leave it chilled for 20 minutes.
2. Heat a large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip the onion and beef strips. Cook, stirring all the time until the meat is lightly brown, about 3 minutes, then pour over the corn flour liquid. Cook for more 1 min or until the corn flour liquid coats the meat. Set aside.
3. In the another frying plan which already heated and smoking hot, pour in the oil and the gralic has left, stirring around then tip the water spinach. Pour a little bit water, stirring well all the time. Season then cook for a little more or until the water spinach cooked but it still keeps the green colour.
4. Remove the heat, set the water spinach into a large plate, beef on top then finish with a bit of pepper. Serve with plain rice and sweet spicy soya sauce.