Rau Muống Xào Tỏi (Garlic Water Spinach)

This is one of those dishes that brings me straight back to the dinner table growing up. There was almost always a plate of garlic-sautéed greens next to a bowl of rice and whatever main dish we were eating that night. If you’ve had rau muong at a Vietnamese restaurant, you already know how simple and good it is. Tender stems, crisp leaves, and just the right amount of garlicky, savory flavor.

Rau muong, also known as morning glory or water spinach, cooks fast and soaks up flavor beautifully. It’s affordable, easy to find at Asian markets, and an effortless way to add more greens to the table. While it’s a classic Vietnamese side dish, it works just as well with all kinds of Asian-inspired meals. 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.

What Is Rau Muong?

Rau muong is the Vietnamese name for water spinach, a leafy green vegetable with hollow stems and tender leaves. It’s widely used across Southeast Asia and is prized for its crisp texture and mild flavor.

In English, you might see it labeled as water spinach or morning glory at Asian grocery stores. Once cooked, it stays vibrant and slightly crunchy, making it perfect for quick stir-fries like this one.

Ingredients You’ll Need

Water spinach is the star, so freshness matters. Look for bunches with firm stems and bright green leaves, and trim off any tough ends before cooking.

Garlic provides most of the flavor here, so don’t be shy. Minced or thinly sliced both work.

Oyster sauce adds savory depth and a bit of gloss, while a small amount of sugar balances everything out. A neutral oil keeps the focus on the vegetables, and fried garlic is optional but nice if you want extra aroma on top.

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

How to Make Rau Muong Xao Toi

Start by prepping the water spinach. Trim away any tough or woody ends and cut the stems into manageable pieces so they cook evenly.

Blanching is a quick but important step. A short dip in boiling water softens the stems and keeps the color bright. Drain well so you don’t add extra moisture to the pan.

Once the pan is hot, sauté the garlic just until fragrant. Add the blanched water spinach and toss quickly so it’s coated in the oil and garlic.

Finish with oyster sauce and sugar, stirring just long enough for everything to come together. This dish cooks fast, so once it’s glossy and heated through, it’s ready to serve.

What to Serve with Rau Muong

Rau muong is often served as part of a shared Vietnamese meal. It pairs especially well with rice-based dishes like Vietnamese fried rice (com chien) or richer mains such as thit kho.

For noodle meals, it’s a great vegetable side alongside soups like bun rieu, pho tai, or bun bo hue, adding something fresh and green to the table. It also works nicely with grilled dishes like bun thit nuong when you want a simple vegetable to round things out.

How to Store and Reheat

Rau muong is best eaten right after cooking, when the texture is still bright and crisp.

If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over medium heat just until warmed through. Avoid microwaving if possible, as it can make the vegetables limp.

A Simple Vegetable Worth Keeping on Repeat

This stir-fried water spinach is proof that you don’t need a long ingredient list to make something good. It’s quick, flexible, and fits into almost any Vietnamese meal, whether you’re cooking rice, noodles, or a full spread.

If you give this recipe a try, leave a comment and let me know how you served it. And don’t forget to save it on Pinterest so you can come back to it the next time you spot water spinach at the market.

RECIPE