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Nom Rau Muong
Nom Rau Muong, a vibrant Vietnamese water spinach salad, is a refreshing ensemble of crisp water spinach, crunchy cucumbers, and sweet carrots, all tossed in a tangy dressing. The salad is delicately balanced with the zing of fresh lime juice, the punch of fish sauce, the heat of Thai chili, and the subtle sweetness of sugar. Topped with crushed roasted peanuts and aromatic mint leaves, this salad is a perfect symphony of flavors and textures. Originating from the Mekong Delta region, this salad embodies the freshness and simplicity of Vietnamese cuisine.
Servings: 4
Ingredients
- Thai chili
- 2, finely chopped
- Garlic
- 2 cloves, minced
- Sugar
- 1 tablespoon
- Lime juice
- 2 tablespoons
- Fish sauce
- 1 tablespoon
- Roasted peanuts
- 1/4 cup, crushed
- Mint leaves
- 1/2 cup, chopped
- Cucumber
- 1, thinly sliced
- Carrots
- 2, julienned
- Water spinach (rau muong)
- 2 bunches
Instructions
- Bring a large pot of water to a boil. Add the water spinach, blanch for 1 minute, then immediately transfer to an ice bath to halt the cooking process. Once cooled, drain well and set aside.
- In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and finely chopped Thai chili. Whisk well until the sugar is dissolved and the dressing is well combined.
- In a large mixing bowl, add the blanched water spinach, julienned carrots, thinly sliced cucumber, and chopped mint leaves.
- Pour the tangy dressing over the salad. Toss gently until all the ingredients are well coated with the dressing.
- Sprinkle the salad with crushed roasted peanuts for a crunchy finish.
- Serve immediately to enjoy the salad at its freshest. Pair it with a light seafood dish for a complete meal.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 5 minutes • Calories: 70 • Fat: 2g • Carbs: 10g • Protein: 3g • Sodium: 400mg • Sugar: 4g
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