Vietnamese Pickled Water Spinach (Rau Muong Muoi) – A Tangy Side Dish You’ll Love
In Vietnamese meals, simple side dishes like Vietnamese pickled water spinach (Rau Muong Muoi) are loved for their fresh taste and balance. With its crunchy texture and sweet-sour flavor, this dish is perfect for pairing with savory meals like braised pork, grilled meat, or fried tofu. Let’s learn how to make this easy and delicious pickled condiment that brings both flavor and health to your everyday food.
What Is Vietnamese pickled water spinach (Rau Muong Muoi)?
Vietnamese pickled water spinach, or Rau Muong Muoi, is a traditional side dish in Vietnamese cuisine made by lightly fermenting blanched water spinach in a sweet, salty, and tangy brine. The dish is known for its crisp texture, refreshing flavor, and ability to balance out rich or oily foods like braised pork, fried tofu, or grilled meat. Popular across all three regions of Vietnam, Rau Muong Muoi is especially loved for its simplicity, quick preparation, and digestive benefits. Though humble, it plays an important role in everyday meals, adding both brightness and cultural flavor to the plate.
Ingredients
- 1 bunch (300–400g) water spinach (Rau Muong)
- 1 small carrot
- 3 cloves garlic
- 1–2 red chili peppers)
- 2 tablespoons sugar
- 1 tablespoon salt
- 200 ml white vinegar
- 300 ml warm boiled water
Step-by-Step Process to Make Rau Muong Muoi
Step 1: Prepare the Vegetables
- Wash the water spinach thoroughly to remove dirt and grit.
- Cut it into pieces about 5–7 cm long (around finger length).
- If using carrot, peel and cut it into thin strips (julienne style).
- Peel and slice the garlic and chili into thin pieces.
Step 2: Blanch the Water Spinach
- Boil a large pot of water.
- Once boiling, quickly place the water spinach in for about 10–15 seconds only.
- Remove immediately and place it in a bowl of ice water. This helps the greens stay bright and crispy.
- Drain the water and let the spinach sit in a colander or on a clean towel to dry completely. Moisture can cause the pickle to go bad quickly.
Step 3: Prepare the Brine
In a clean bowl, mix together the following:
- 200 ml white vinegar
- 300 ml warm boiled water
- 2 tablespoons sugar
- 1 tablespoon salt
Stir until everything is fully dissolved.
Taste the liquid—it should be slightly sweet, tangy, and mildly salty. You can adjust it depending on your preference.
Step 4: Pack the Jar
- Place the water spinach, carrot, garlic, and chili into a clean glass jar.
- Press gently to fill the jar evenly without crushing the vegetables.
- Pour the brine into the jar until all the vegetables are fully submerged.
- Make sure there are no air bubbles. You can place a clean leaf or spoon to keep the veggies below the brine surface.
Step 5: Ready to Enjoy
After 1–2 days in the fridge, your rau muong muoi is ready to eat. The taste should be crunchy, tangy, a bit sweet, and perfectly balanced with garlic and chili aroma.
Chasing Crunch: The Trial-and-Error Behind My Favorite Vietnamese Pickle
I still remember the first time I tried to make Rau Muong Muoi. I thought it would be easy—just blanch some spinach, pour in some vinegar, toss in garlic and chili, and wait. But the result? A soggy, overly sour mess with none of the crunch or brightness I loved from my grandma’s jar during Tet. That first failure started my obsession: I was determined to recreate the taste of home. Over the next two months, I tested the recipe at least 10 times, each batch with slight changes. The second time, I over-blanched the spinach and it turned limp. The third time, I didn’t let the veggies dry properly before pickling, which caused cloudy brine and a soft, slimy texture—no one dared to try it. On another attempt, I used too little sugar, and the brine ended up sharp and acidic instead of balanced. One particularly memorable batch used raw spinach, skipping blanching altogether. I thought it would keep the greens crisp—but they stayed chewy and carried a raw, grassy flavor that didn’t ferment well at all.
Each version taught me something new:
- I learned that blanching for exactly 10–15 seconds keeps the stems crisp while removing bitterness.
- That a cold ice bath after blanching locks in the bright green color.
- That drying the spinach completely is non-negotiable to avoid spoilage.
- And that the magic brine ratio is 2 tablespoons sugar, 1 tablespoon salt, 200 ml vinegar, and 300 ml water.
I even tested different vinegar types: white vinegar gave the cleanest, brightest flavor, while rice vinegar made it mellow and a bit too gentle. I made jars with and without carrots, garlic, and chili—eventually learning that even just a few slices of chili can awaken the entire jar with heat and aroma. My family became my taste-testing team. My mom gave honest feedback like: “Still too sour” or “Why is it mushy again?” But one day, I finally heard: “Hey, this tastes just like the one your grandma used to make.”
In the end, this wasn’t just about getting the technique right. It was about reconnecting with memories, honoring family flavors, and creating something I could pass on. And now, I share it with you—not as a perfect formula, but as a story of learning, patience, and love in every crunchy bite.
Conclusion
Vietnamese pickled water spinach (Rau Muong Muoi) proves that even the simplest ingredients can create something truly special. With just a handful of everyday items—like water spinach, garlic, chili, and vinegar—you can prepare a refreshing side dish that brings balance, crunch, and brightness to any meal.
Craving something crunchy, sour, and a little spicy to go with your meal? Try making your own Vietnamese pickled water spinach today—it’s easy, quick, and super satisfying! Don’t forget to snap a photo and tag #VNIFood to share your creation.
| Prep Time | 15 minutes |
| Servings |
people
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- 300-400 g Water Spinach
- 1 small carrot
- 3 cloves garlic
- 1-2 red chili peppers
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 200 ml white vinegar
- 300 ml warm boiled water
Ingredients
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- Prepare the Vegetables Wash the water spinach thoroughly to remove dirt and grit. Cut it into pieces about 5–7 cm long (around finger length). If using carrot, peel and cut it into thin strips (julienne style). Peel and slice the garlic and chili into thin pieces.
- Blanch the Water Spinach Boil a large pot of water. Once boiling, quickly place the water spinach in for about 10–15 seconds only. Remove immediately and place it in a bowl of ice water. This helps the greens stay bright and crispy. Drain the water and let the spinach sit in a colander or on a clean towel to dry completely. Moisture can cause the pickle to go bad quickly.
- Prepare the Brine In a clean bowl, mix together the following: 200 ml white vinegar 300 ml warm boiled water 2 tablespoons sugar 1 tablespoon salt Stir until everything is fully dissolved. Taste the liquid—it should be slightly sweet, tangy, and mildly salty. You can adjust it depending on your preference.
- Pack the Jar Place the water spinach, carrot, garlic, and chili into a clean glass jar. Press gently to fill the jar evenly without crushing the vegetables. Pour the brine into the jar until all the vegetables are fully submerged. Make sure there are no air bubbles. You can place a clean leaf or spoon to keep the veggies below the brine surface.
- Ready to Enjoy After 1–2 days in the fridge, your rau muong muoi is ready to eat. The taste should be crunchy, tangy, a bit sweet, and perfectly balanced with garlic and chili aroma.
