Rau muống is a Vietnamese word for a type of water spinach, also known as water morning glory or swamp cabbage. It is a popular vegetable in Vietnamese cuisine and is used in a variety of dishes, such as stir-fries, soups, and salads. Rau muống is prized for its tender stems and leaves, and its flavor, which is slightly sweet and nutty. It is also known for its high nutritional value and is considered to be a healthy food.
How to cook?
Rau muống is a versatile vegetable that can be cooked in many different ways. Here is a simple stir-fry recipe for rau muống that is a popular dish in Vietnamese cuisine:
Ingredients:
- 1 bunch of rau muống, washed and trimmed
- 1 clove of garlic, minced
- 1 small onion, thinly sliced
- 1 tablespoon of oil
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
Instructions:
- Heat a wok or large pan over high heat and add the oil.
- Add the garlic and onion to the pan and stir-fry for 1-2 minutes until fragrant.
- Add the rau muống to the pan and stir-fry for 2-3 minutes until the leaves are wilted and the stems are tender.
- Season with oyster sauce, salt, and pepper to taste.
- Stir-fry for an additional minute until the flavors are well combined.
- Serve the stir-fried rau muống as a side dish or as a main course with rice.
Enjoy your delicious and healthy dish of rau muống!
Part of Vietnamese Tradition
Rau muống is a staple vegetable in Vietnamese cuisine and has been used for generations in traditional dishes. It is often served as a side dish or as a main course, and is considered to be a healthy and flavorful food. The dish is typically stir-fried with garlic, onion, and oyster sauce, which brings out the sweetness and nuttiness of the rau muống. The dish is often served with rice, making it a complete and satisfying meal.
In addition to its popularity in home cooking, rau muống is also a common ingredient in street food and is sold by vendors who specialize in stir-fried vegetables. The dish is loved by many Vietnamese people for its taste and versatility, and it is a staple in Vietnamese households and restaurants.
The use of rau muống in traditional Vietnamese cooking is a testament to the importance of fresh, local ingredients in the cuisine, and the emphasis on healthy and nutritious food. It is a beloved dish that has been passed down through generations and continues to be a staple in Vietnamese kitchens today.