Rau Muống Xào Tỏi (Garlic Water Spinach)

This is one of those recipes that brings me right back to the dinner table growing up—big plates of garlic-sautéed greens next to a warm bowl of rice and whatever main dish we were having that night. If you’ve ever had rau muống xào tỏi at a Vietnamese restaurant, you already know what a simple but tasty side dish this is. Tender stems, crisp leaves, and just the right amount of garlicky, savory flavor.

It’s quick to cook, affordable, and a solid way to get more greens on the table. And while it’s traditionally a Vietnamese side dish, it fits in with pretty much any Asian-inspired meal. It also happens to be a favorite of mine whenever I want to add something fresh and green without overthinking it. Ready in under 15 minutes—this one’s a keeper.

So, What Exactly Is Rau Muống?

Rau muống is also known as water spinach or morning glory. It’s a popular leafy green in Vietnamese cooking with hollow stems and tender leaves that cook quickly and hold flavor really well. If you’ve had Thai or Filipino versions, you might’ve seen it called kangkong or ong choy. Either way, this veggie is great at soaking up garlic, sauces, and all those savory stir-fry flavors.

Why You’ll Want to Make This on Repeat

• It’s fast—like actual weeknight fast.
• A delicious way to use up a big bunch of greens.
• Garlicky, umami-packed flavor with minimal ingredients.
• Goes with just about everything: grilled meats, fried rice, noodles, you name it.
• You’ll feel like a stir-fry pro with almost no effort.

What You’ll Need

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Water spinach (rau muong): Trim off the tough ends and discard any wilted leaves. Break into bite-sized pieces—this helps it cook evenly.
• Garlic: Sliced or minced. Be generous!
• Oil: Any neutral oil works here (vegetable, canola, or avocado oil).
• Oyster sauce: Adds a salty, savory depth. Vegetarian oyster sauce works too!
• Sugar: Just a touch to balance the saltiness.
• Salt and pepper (optional): Season to taste at the end.
• Fried garlic (optional): Adds a crispy finishing touch if you want to level it up.

How to Make Garlic Water Spinach

1. Prep the greens: Trim tough ends, wash thoroughly, and break into bite-sized pieces.
2. Blanch: Boil for 2 minutes, just until tender-crisp. Drain and set aside.

1. Stir-fry garlic: Sauté garlic in oil over medium-high heat until fragrant.
2. Add the greens: Toss in the blanched water spinach and stir-fry for 1–2 minutes.
3. Flavor: Add oyster sauce and sugar. Stir another minute until evenly coated.
4. Taste and serve: Adjust seasoning if needed and top with fried garlic, if using.

Storing Leftovers

This is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat with a splash of water or oil. I don’t recommend freezing it—it’ll lose that great texture.

What to Serve it With

These stir-fried water spinach goes with so many of my favorite meals—it’s basically made to be paired with rice and something savory. Serve it with thit kho (braised pork and eggs), lemongrass chicken, or air fryer salmon bites. It’s also perfect with Vietnamese fried rice, bun thit nuong, or even Japanese curry. And don’t sleep on noodles—try it with yaki udon or pan fried noodles (mi xao gion). My personal favorite? Shredding the stems for bun rieu.

Your New Favorite Green

Garlic water spinach is one of those humble side dishes that quietly steals the show. It’s garlicky, savory, and ridiculously quick to make. Once you try it, don’t be surprised if you start grabbing rau muong every time you see it at the Asian market.

Save it, make it, love it—and let me know how it goes in the comments!

RECIPE