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.
