Stir-Fried Water Spinach w/ Fermented Shrimp Paste | Rau Muống Xào Tỏi Mắm Tôm

Name: Stir-Fried Water Spinach w/ Fermented Shrimp Paste | Rau Muống Xào Tỏi Mắm Tôm
Total time: 1200 s
Yield: 2 people
Cuisine: American
Ingredients: 2 lbs water spinach (washed and chopped 1/3); 1 tsp baking soda; 8 cloves garlic (smashed); 1 shallot (sliced); 2 Thai chili (chopped); 1 Tbs Sugar; 1 Tbs Fermented shrimp paste (mắm tôm); 4 Tbs neutral oil

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This simple Vietnamese stir fried dish is common in the northern part of Vietnam, where mắm Tôm (shrimp Paste) is most commonly use. It is a delicacy in which the pungent smell is what makes it one of its distinct characteristics.

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

20 minutes

2 people

2 lbswater spinach (washed and chopped 1/3)
1 tspbaking soda
8 clovesgarlic (smashed)
1shallot (sliced)
2Thai chili (chopped)
1 TbsSugar
1 TbsFermented shrimp paste (mắm tôm)
4 Tbsneutral oil

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Steps

20 minutes

1

Wash and cut your water spinach into 3rds. Crush the stems to tenderize for cooking.
2

Use a bit of baking soda for blanching your water spinach. This will help keep the green color.
3

With some neutral oil, sauté in smashed garlic, sliced shallots, and Thai chili. Bring out aromatics before adding sugar and fermented shrimp paste. Hopefully your kitchen air suction is trong enough to contain the smell!
4

Add blanched water spinach. Sauté till seasoned. Enjoy!