Stir-fried Water Spinach with Garlic (Rau Muong Xao Toi)

Stir-fried Water Spinach with Garlic (Rau Muong Xao Toi)

Full recipe at (Xem cong thuc day du tai)
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1 bunch water spinach (~ 700g)
5 cloves garlic
1 tbsp oyster sauce
fish sauce, salt, sugar, chicken stock to taste

Music by Purple Planet


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  1. Where can I buy this in America? My grandma always makes this but I moved to a different state. Now I’m craving it but no idea where to buy it 😭

  2. That's not spinach…that's kale

  3. Love all your recipes! Thank you!

  4. Thank you so much for making this video and teaching us how to make decisions Vietnamese salad.

  5. This is also very cheap and yummy in the Philippines! But the leaves of water spinach here is wider. We also like to dip it in soy sauce with a little chili sauce.

  6. Watch and SUBSCRIBE to our Village Channel!!
    Village Foods ❤️ Water Spinach (KangKung) Cooking by Grandma and Daughter | Village Food Ranger

  7. Never boiled on water before fried,just fried it with garlic.the result must be overcooked with your recipe

  8. 🌷🌷

  9. Hi Helen, I am sure your recipe is delicous, but I have grave reservation of your procedure. What I am saying is that after blanching you lift out the vegetable in plastic strainer exposing the vegetable to toxin materials released from the plastic strainer which releases various toxics as soon as it is exposed to heat. So I question of how healthy can your recipe be!

  10. awesome thankyou!

  11. I am an Afro-American guy and I am totally new to Vietnamese cuisine!!!.So today I went to have lunch at a very lovely Vietnamese Restaurant in the China- town section in Manhattan,New York City. I ordered a dish of water-spinach with garlic/garlic sauce because I had watched your video on how to make it at home.Well…. all I can say was WOW..that was great!!!It was very tasty,very garlicky and very flavorful and very filling.I had my portion with bits of beef included as well,and an order of green tea to wash it all down.This was my first time and it really exceeded my expectations in terms of flavor!.So let me say to all my Black sisters and brothers out there….Lay off the Mickey-Deeze ,Southern Fried Chicken,Smothered Pork Chops , Pigs Feet and Ribs,.and start to eat and enjoy Vietnamese cuisine!!!. You will love it and live a lot longer life too! To your health!!!

  12. Thanks Helen. We've just found your channel. Me & my wife will try many of your recipes.

  13. is this good for your erection?

  14. great recipe

  15. Helen , this looks good. I’m gonna make this today with normal spinach . Besides food, you’ve got a good voice and a great style.

  16. love from india 👌✌️

  17. Thanks. I've always wanted to make this at home. It's expensive at the restaurants!

  18. nguoi vietnam day ae

  19. Rau muống xào tỏi

  20. Thank you for this. Similar to what my mother does with hers. thanks for refresher :D.. yum!!!

  21. when i. visited vietnam many years ago, i was so excited by the flavour of this vegetable. i think my mom was quite surprised i would ask for it almost every single meal, because it was not that special to her… i have fond memories of this dish… thank you

  22. Xie Xie =D

  23. Guys I heard this food makes your dick hard and long for hours :O (this is a tip for you guys that cant get hard) also while eating this you drink green tea this is not a joke I did it and it worked go ahead and try it!

  24. Your hand is so pale 😀

  25. salamat for sharing your spareribs recipe….

  26. Awesome. Thanks

  27. Water Spinach grown on land is it dangerous to eat raw too?

  28. aham

  29. I love this simple dish…so good and healthy.  Thank you Helen.  You are doing a good job.  Keep it up…

  30. Kangkong is delicous but be careful: the hollow stems are hosst to a deadly fluke called Fasciolopsis buski, the flukes can kill you, and some people have been killed by this fluke from eating kangkong. Not that you cannot eat kangkong but you must process it well before eating the vegetable. In Malaysia, we always split open the stem before cooking them. By splitting the stem open, you will be able to see if there are flukes in the stems. Here's the link about the kangkong fluke:

  31. Chinese called it on choi, you can buy it now at farmers market

  32. that looks absolutely delicious! when I was in Vietnam I had water spinach everyday, but they were ground grown not water grown, water grown cost much more

  33. i love your recipe helen.we also have lots of this veg in phils…

  34. you're my hero! I follow this and a few other recipes. I tried blanching quickly and for first time , my rau muon came out very crunchy & yummy.

  35. YUM thanks Helen!

  36. i love stir fried water spinach vietnamese style i will try to cook it by myself , thanks so lot for the recipe

  37. hello…..this a hot morning ilove fried spinach

  38. hello good noon ilove water spinach to mix a fish soup

  39. Tuyet voi, chúc moi nguoi vui khoe, THANKS

  40. khỏi luộc nhưng cho vô xào lun cũng dc mà chị :))) !!

  41. just skip blanching the water spinach

  42. How would you get it with shrimp paste? I've seen my mom do this before!

  43. This is a kangkong no spinach

  44. My favourite vegetable dish! We eat this together with rice and canh cà chua. Very typical northern haha. It balances the oil and saltiness of the rau muong and very refreshing. Do you know what it is? 🙂

  45. I was lucky enough to get some water spinach yesterday..the Vietnamese people at the salon next door have a guy who brings it to South Carolina from Florida, and I just happened to be there when he arrived 🙂 They said it was Chinese broccoli, but when I searched for recipes for that, it didn't look like what I have. I can't wait to try your recipe!

  46. hello. .is this also called morning glory? and in the us where can I buy it?

  47. thank you

  48. Hi Helen! Do you know how to make soup using this same veggie? It's also a Vietnamese dish, my bf mother would make it but i never get the chance to watch her make. If you did, can you post up a video for it? Thanks in advance! 🙂

  49. I really love this recipe, thanks for sharing Helen!

  50. I find blanching unnecessary. I cook water spinach a lot, especially in soaps and stir fry. Throughout my years with this veggie I still end up with the green color.

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