Water spinach, known as “rau tiến vua” in Vietnamese, is a popular vegetable in Vietnam that has gained a lot of traction online in recent years, often commanding a high price.
Water spinach goes by many other names, including “rau cần biển,” “rau cần khô,” and “rau công sôi.” Despite the reference to the sea in some of its names, this vegetable is not sourced from the ocean like seaweed or algae. Instead, it is entirely grown on land.
Nowadays, water spinach is typically purchased in its dried form. Before cooking, the dried vegetable is soaked in water to rehydrate it.
Fresh water spinach has soft, pointed, and rather resilient leaves. It is a herbaceous plant with a cylindrical shape, and mature plants can grow up to one meter in height.
Water spinach is often confused with fragrant lettuce, as they belong to the same family but have distinct characteristics.
While water spinach leaves are pointed, fragrant lettuce leaves are more rounded. Fragrant lettuce leaves are typically harvested for culinary use.
The stem of water spinach is a vibrant green and has a crisp texture. When harvested, the stem is split into smaller pieces and then sun-dried.
In comparison, the stem of fragrant lettuce is a paler green or even opaque. When placed side by side, the color of water spinach appears more emerald-like.
The two plants also differ in their growing habits. While fragrant lettuce is adaptable and can thrive in various environments, water spinach is more particular about its growing conditions and is typically grown in coastal provinces.
This vegetable is believed to have originated in Suzhou, Jiangsu Province, China.
It is thought that water spinach first appeared during the Qin Dynasty. However, it was not until the reign of Emperor Qianlong of the Qing Dynasty that this vegetable became a tribute to the imperial court, hence the name “rau tiến vua,” which translates to “tribute vegetable.”
While most people consume water spinach in its dried form, the vegetable can also be used fresh.
In terms of flavor and texture, water spinach is considered superior to fragrant lettuce, with a crispier bite and more visually appealing color.
The high price of water spinach is due to the fact that it takes 7-8 kg of fresh vegetable to produce just 1 kg of the dried product. Water spinach can be used in various dishes, including salads, stir-fries, soups, and pickles.
To prepare water spinach, the leaves are removed, and the outer layer of the stem is peeled away. The stem is then split lengthwise into smaller pieces and sun-dried until completely dehydrated. The dried vegetable shrivels and loses some of its vibrant color, but when soaked in water, it rehydrates, regaining its emerald green hue and expanding in size.
Water spinach is believed to have detoxifying, cooling, and digestive benefits, and it is also thought to have cardiovascular and beauty-enhancing properties. Modern scientific research has revealed that water spinach is rich in protein and contains over 20 types of essential minerals and amino acids.
Water spinach can be prepared in numerous ways, but to retain its crisp texture, it is best to cook it briefly. Overcooking will result in a soft and mushy texture. Water spinach is delicious in salads, stir-fries, and pickles, and it pairs well with chicken feet, beef tendons, and beef shanks. To prepare, soak the dried vegetable in cold water for about four hours, changing the water once or twice to ensure it is thoroughly cleaned and free from any unpleasant odors.
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