Vietnamese Blanched Water Spinach (Canh Rau Muống Luộc)
What is Canh Rau Muống Luộc?
Rau muống luộc is water spinach blanched until bright green and tender-crisp. The cooking water is seasoned with fish sauce and lime to make a simple, refreshing canh, and the greens are dipped in nước chấm. It's one of the most everyday Vietnamese side dishes.
Vietnamese Blanched Water Spinach (Canh Rau Muống Luộc)
Ingredients
- 0.85 lb water spinach cleaned, trimmed
- 2-3 tablespoon fish sauce
- ½ teaspoon sugar
- ⅓ teaspoon msg
- Lime juice
- Nuoc Mam Cham to serve
Instructions
- In a 3 qt pot, fill it ¾ full with water and bring to boil.
- Blanch the water spinach in batches for 2 minutes per batch. Remove the water spinach once blanched in a colander to cool.
- Season your blanching water with fish sauce, sugar, and msg. Taste and adjust accordingly. Turn off the heat.
- To serve, assemble your blanched water spinach in a plate with a side of Nuoc Mam Cham for dipping.
- To serve the soup, add to bowl and add lime juice (to your liking). I like mine extra sour so I'll squeeze ½ to ¾ of an entire lime per family sized bowl. Serve with rice.
