How to Make Vietnamese Pickled Water Spinach (Rau Muong Muoi)
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  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.
  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.
  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.
  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.
  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.
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