Rau Muống

Rau Muống, or river weed as some may call it, is a common ingredient and garnish in Vietnamese cuisine and was once served as a staple vegetable of the poor. In the South, the water spinach is julienned into thin strips and eaten with many kinds of noodles. It is also commonly cooked in a sour soup (canh chua), with tomatoes, other vegetables, and some kind of protein.

Rau muống is also commonly sauteed with chopped garlic, oil (or pork fat), and fish sauce, known as rau muống xào tỏi (stir-fried water spinach with garlic) and served as a side dish in many meals.