By eatmundo · August 4, 2026
🇻🇳AI-generated imageSame ingredients, elsewhere in the world
35 matchesDishes from other countries' kitchens, made from the same core ingredients as Rau Muong Xao Toi. The percentage is the share of ingredients the two recipes have in common.
Stir-fried Water SpinachIn Thailand · same ingredients· Same technique73%
Pad Pak BoongIn Thailand · same ingredients73%
Garlic KangkongIn the Philippines · same ingredients73%
A classic, simple, and beloved side dish featuring crisp water spinach stir-fried with fragrant garlic. It is the perfect accompaniment to any Vietnamese family-style meal.
According to eatmundo's ingredient comparison, the closest dish to Rau Muong Xao Toi from another cuisine is Stir-fried Water Spinach (Thailand): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash 500g of water spinach thoroughly and trim off the tough bottom ends, cutting into 10cm lengths.
- 2
Bring a large pot of water to a boil with 0.5 tsp of salt and blanch the spinach for 30 seconds.
- 3
Immediately transfer the spinach to an ice water bath to stop the cooking and preserve the vibrant green color.
- 4
Heat 2 tbsp of vegetable oil in a large wok over high heat.
- 5
Add 6 cloves of minced garlic and stir-fry for 15 seconds until golden and aromatic, without letting it brown too much.
- 6
Add the drained spinach to the wok, tossing vigorously with the garlic.
- 7
Stir in 2 tbsp of oyster sauce, 1 tbsp of soy sauce, and 1 tsp of sugar; toss for another 30 seconds until well coated.
- 8
Remove from heat immediately and serve on a platter to keep the leaves crisp.
Frequently Asked Questions
What is Rau Muong Xao Toi?
Rau Muong Xao Toi is a Vietnamese stir-fried dish made of water spinach and garlic seasoned with oyster sauce, soy sauce, and sugar. It is commonly served as a vegetable side dish accompanying rice-based meals.
Can I use regular spinach?
Regular spinach is too soft; use water spinach (morning glory) for the correct crunchy texture.
Why blanch before stir-frying?
It ensures the leaves are cooked through quickly so they don't get soggy during the stir-fry.
How do I prevent the garlic from burning?
Stir-fry the garlic for only 15 seconds and ensure you are ready to add the greens immediately.
Is this vegan-friendly?
No, the recipe as written uses oyster sauce, so the dish is not entirely plant-based.
🇻🇳AI-generated image
