Nộm rau muống (Water Spinach Salad)

A crunchy salad where fresh herbs meet the zing of spicy fish sauce dressing. Toasted peanuts add a distinct snap to every bite.

• Prep: 20 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 233
• Protein: 12 g
• Carbs: 27 g
• Fat: 9 g

Ingredients

• 500 g Spinach ( stems only, shredded )
• 3 tbsp fish sauce
• 2 pc Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 2 tbsp White sugar
• 2 pc Garlic ( finely minced )
• 1 pc Thai chili ( seeded and minced )
• 50 g Peanut ( toasted and crushed )
• 2 tbsp Fried onions
• 20 g Mint ( chiffonade )
• 20 g Coriander ( chiffonade )
• 500 g Water spinach ( leaves removed and stems split lengthwise )

Instructions

1. Blanch the water spinach

   Prepare the water spinach by removing the leaves and splitting the stems. Plunge the stems into boiling salted water for 1 minute. They should remain firm. Immediately plunge them into an ice water bath to set the color and stop the cooking.

2. Prepare the dressing

   Mince the garlic and Thai chili. In a bowl, dissolve the sugar in the lime juice and fish sauce. The sauce should be balanced between sour and salty.

3. Toast and crush

   Toast the peanuts in a dry pan. When they are golden and smell toasted, coarsely crush them in a mortar.

4. Assemble the salad

   Thoroughly drain the water spinach stems. Mix with the spinach leaves, mint, cilantro, and sauce. Finish by sprinkling the peanuts and fried onions at the last moment to keep the crunch.

Chef's tips

• Do not overcook the stems; they should have a firm bite.
• The ice bath is the secret to maintaining a vibrant green color.
• Add the peanuts right before serving to prevent them from getting soggy.

Storage

Best consumed immediately. The salad loses its crunch after 1 hour in the refrigerator.