According to several studies, 100g of Vietnamese water spinach (rau đay) can provide up to 306mg of leucine, 3140mg of iron, 51mg of methionine, 33mg of vitamin C, along with various other vitamins like A, K, B6, and essential trace elements.
One distinctive feature of Vietnamese water spinach is its slight sliminess after cooking, which can be off-putting to some. However, this very slime aids digestion, soothes the intestinal lining, promotes bowel movements, and effectively prevents constipation.
Despite its numerous benefits and being likened to “summer ginseng,” Vietnamese water spinach isn’t universally loved. Yet, for those who enjoy its unique flavor, it’s an indispensable ingredient in classic soups like crab and water spinach soup or shrimp and water spinach soup—both refreshing and cooling.
Beyond crab soup, Vietnamese water spinach can be used in various dishes. Here’s a recipe featuring this versatile vegetable:
1. SHRIMP AND VIETNAMESE WATER SPINACH SOUP
Ingredients:
– 1 bunch of fresh Vietnamese water spinach.
– 100g dried shrimp.
– 1 minced shallot.
– 1 liter of filtered water.
– Seasonings: fish sauce, seasoning powder, MSG, cooking oil.
Instructions:
Step 1: Prepare Ingredients
Clean the water spinach, discard tough stems, wash thoroughly, and chop or lightly knead to soften. Soak dried shrimp in warm water for 15 minutes, then drain.
Step 2: Sauté Shrimp
Heat a pot with oil, sauté shallots until fragrant. Add shrimp and stir for 2–3 minutes to release their aroma.
Step 3: Cook Soup
Add 1 liter of water and bring to a boil. Once boiling, add the water spinach, stirring gently to cook evenly. Season with fish sauce, seasoning powder, and MSG to taste.
Step 4: Finish
Once the soup reboils, cook for 1 more minute, then turn off the heat. Serve hot to savor the delicate sweetness of shrimp blended with tender water spinach.
Tip: For a richer flavor, add fresh peeled shrimp while sautéing the dried shrimp. This soup pairs perfectly with white rice or pickled vegetables on hot days.
2. STIR-FRIED VIETNAMESE WATER SPINACH
Ingredients:
– Vietnamese water spinach: approximately 1kg
– Salt: as needed
– Minced garlic: a pinch
Instructions:
Remove tough stems, wash the water spinach thoroughly.
Boil water with salt, blanch the water spinach in batches. Avoid overcooking to prevent mushiness.
Drain and let the spinach sit to remove excess water. Repeat with remaining batches.
Gently squeeze out excess water using a spoon or hands.
For larger quantities, add more salt during preparation. Unused portions can be cooled, portioned, and frozen for later use.
Heat a pan with oil, sauté garlic until fragrant (omit for vegetarian dishes). Use enough oil for half a kilogram of spinach, as it absorbs oil quickly.
Add water spinach to the pan, stirring continuously.
Season to taste.
Once tender and aromatic, remove from heat—a simple yet delicious stir-fried dish is ready.
Pro Tip:
Vietnamese water spinach is naturally sweet, tender, and rich in fiber and vitamins. Blanching in salted water removes any bitterness. Use ample oil during stir-frying, as the vegetable absorbs it readily; insufficient oil can make the dish dry and slightly bitter.
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