Ingredients

• 0.85 lb water spinach (cleaned, trimmed)
• 2-3 tbsp fish sauce
• 1/2 tsp sugar
• 1/3 tsp msg
• Lime juice
• Nuoc Mam Cham (to serve)

Procedure

1. In a 3 qt pot, fill it 3/4 full with water and bring to boil.

2. Blanch the water spinach in batches for 2 minutes per batch. Remove the water spinach once blanched in a colander to cool.

3. Season your blanching water with fish sauce, sugar, and msg. Taste and adjust accordingly. Turn off the heat.

4. To serve, assemble your blanched water spinach in a plate with a side of Nuoc Mam Cham for dipping.

5. To serve the soup, add to bowl and add lime juice (to your liking). I like mine extra sour so I’ll squeeze 1/2 to 3/4 of an entire lime per family sized bowl. Serve with rice.