Rau Muong Xao Toi (Stir-Fried Water Spinach with Garlic)

Rau muong xao toi, stir-fried water spinach with garlic, is the side dish that appears at nearly every Vietnamese dinner. The hollow-stemmed greens are tossed in a screaming-hot wok with garlic and fish sauce until just wilted. It is fast, garlicky, and utterly essential. In the market, it sells out by midday; at home, it is on the table in minutes.

Crisp, garlicky greens in under ten minutes

Water spinach keeps a satisfying crunch even when cooked, and the garlic-fish sauce coating is savory and addictive. The dish comes together in minutes, so the greens stay bright green and snappy. If water spinach is hard to find, regular spinach works in a pinch, though the texture will be softer. Adjust the garlic to your crowd — some families use twice this much. Serve it straight from the wok while it still has that bright, just-picked color. It is the perfect partner to grilled meats, caramelized fish, or just a bowl of rice.

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