Rau Muống

Stir Fried Water Spinach Recipe

Rau Muống (Stir Fried Water Spinach)
Yield 6
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

Rau Muống (Stir Fried Water Spinach)

Did you know Water Spinach, a southeast staple crop, has been historically illegal most states? According to the USDA , “ it’s a classified noxious weed, that block water ways, impeding flood control, shading out native vegetation and plants.” It’s a vine that is considered an invasive species that can grow up to 9ft in a matter of days. What’s the solution? Why not eat it. It’s incredible delicious. It’s And it’s incredibly nutritious.
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Ingredients

Instructions

  1. Cut the Water Spinach into fourths.
  2. Rinse and Wash the Water Spinach thoroughly.
  3. Drain the Water Spinach in a colander
  4. Preheat a large skillet (or wok) on high heat
  5. Add 1 tbsp. of Fry Oil to the skillet
  6. Add minced Garlic and chopped Dried Shrimp
  7. Toast for 30 seconds. Or until golden brown.
  8. Remove the toasted Garlic and Dried Shrimp
  9. Add 2 tbsp. of Fry Oil
  10. Reheat the skillet and oil, again.
  11. Once the oil shimmers, Add the Water Spinach and Thai Chili
  12. Toss the Water Spinach 2-3 times.
  13. Add 2 tbsp. of Oyster Sauce and Son Fish Sauce
  14. Add 1/4 tsp. of Kosher Salt
  15. Toss the Water Spinach for 5 minutes. Keep the skillet on high heat.
  16. Once the Water Spinach cooks down by 1/3, it is ready.
  17. Take the skillet off the heat
Assemble
  1. Scoop and serve the stir-fried Water Spinach into a large bowl.
  2. Garnish the bowl with the toasted Garlic and Dried Shrimp.
  3. Serve with rice.

Recommended Products

Son Fish Sauce

LKK Oyster Sauce

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https://cheftu.com/recipelibrary/raumuong
TDP Enterprises, LLC
asian vegetables, greens, spinach, water spinach, morning glory
side dish, snack, dinner, lunch
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.