Canh Rau Muống

Name: Canh Rau Muống
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400g Water Spinach, 1 large bunch; rau muống; tough stems removed; cut into 5 cm pieces; 20g Dried Shrimp, tôm khô; rinsed and soaked 10 minutes; 2 cloves of Garlic, smashed; 1.5 l Water; 1 1/2 tbsp Fish Sauce; 1/4 tsp Salt, or to taste; 1/2 tsp Sugar; 1 tsp Neutral Oil; 1 Scallion, thinly sliced; 1 pinch of White Pepper, ground; a pinch

Canh Rau Muống is a light, comforting Vietnamese soup featuring tender water spinach in a clear, savory broth brightened by dried shrimp and a touch of garlic. It’s quick to make and perfectly balanced—slightly sweet, salty, and fragrant—ideal as a refreshing side or a simple weeknight meal.

Canh Rau Muống is a light, comforting Vietnamese soup featuring tender water spinach in a clear, savory broth brightened by dried ... Show more

Traditional Vietnamese Recipe

Health Grade

S+ · Outstanding

Time

30 min

Price

1,05 €

Calories

69 kcal

low calorie

nutritious

quick

easy

Method

Soak the shrimp

Rinse the Dried shrimp under cold running water to wash off any grit. Put them in a small bowl, cover with warm water, and let them soak for 10 minutes so they soften slightly. Drain well before cooking.

Wash the spinach

Separate the Water spinach a little with your hands, then wash it thoroughly in several changes of cold water until no sand remains. Snap or cut off any woody bottom ends and remove any especially tough outer strings from thick stems if needed. Cut the stems and leaves into 5 cm pieces, keeping the thicker stem pieces loosely separate from the leafy tops so they can go into the soup first.

Prep the aromatics

Peel the Garlic and smash the cloves with the side of your knife. Trim the root end from the Scallion, then slice it thinly and set it aside for finishing.

Sauté the base

Heat a soup pot over medium heat, add the Neutral oil, then add the smashed garlic. Stir for 30 seconds until fragrant but not browned. Add the drained shrimp and stir for 1 minute to lightly toast them and bring out their aroma.

Simmer the broth

Pour in the remaining water and scrape the bottom of the pot to loosen any flavorful bits. Stir in the Fish sauce, Salt, and Sugar. Bring the pot to a boil over medium-high heat, then lower to a gentle simmer for 10 minutes so the shrimp can fully flavor the broth.

Cook the greens

Bring the broth back to a boil. Add the thicker water spinach stems first and cook for 1 minute. Add the leafy tops, press them gently into the broth, and cook for 1 to 2 minutes more, just until the greens turn vivid green and the stems are crisp-tender. Taste and adjust with a little more fish sauce or salt if needed.

Finish and serve

Turn off the heat and scatter in the sliced scallion. Ladle the soup into bowls and finish each serving with a pinch of White pepper. Serve right away while the greens are bright and tender.

Ingredients

Method

For 4 servings

Adjust servings

For the soup

400g Water Spinach, 1 large bunch; rau muống; tough stems removed; cut into 5 cm pieces
20g Dried Shrimp, tôm khô; rinsed and soaked 10 minutes
2 cloves of Garlic, smashed
1.5 l Water
1 1/2 tbsp Fish Sauce
1/4 tsp Salt, or to taste
1/2 tsp Sugar
1 tsp Neutral Oil

To finish

1 Scallion, thinly sliced
1 pinch of White Pepper, ground; a pinch

🧈 Plus ~2g of fat

🧂 Plus ~4g of salt

Nutrition

Per Serving.

Calories

69 kcal

3% of Daily kcal

Protein

6.7 g

13% RDI

Fat

3.2 g

0.5g sat fat

Carbs

4.9 g

2% RDI

Sugar

1.3 g

3% RDI

Fiber

2.3 g

8% RDI

Salt

4.7 g

95% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the soup

400g Water Spinach, 1 large bunch; rau muống; tough stems removed; cut into 5 cm pieces
20g Dried Shrimp, tôm khô; rinsed and soaked 10 minutes
2 cloves of Garlic, smashed
1.5 l Water
1 1/2 tbsp Fish Sauce
1/4 tsp Salt, or to taste
1/2 tsp Sugar
1 tsp Neutral Oil

To finish

1 Scallion, thinly sliced
1 pinch of White Pepper, ground; a pinch

🧈 Plus ~2g of fat

🧂 Plus ~4g of salt

Canh Rau Muống

Method

Soak the shrimp

Wash the spinach

Prep the aromatics

Sauté the base

Simmer the broth

Cook the greens

Finish and serve

Ingredients

Method

For the soup

To finish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the soup

To finish

You might also like