When I first blogged about Rau Den (Vietnamese Amaranth) back in October 2008, I boiled it, the way my ba noi (Vietnamese paternal grandmother) taught me. I had tried sauteing it once, but there wasn't enough moisture for it to work. Or perhaps, my limited cooking skills weren't able to make it work back then.
Then in March 2009, while having dinner at my brother's house, I tried sauteing it again with good results. Actually, he had invited me and lil' sis over because he had bought some fresh smelt that he wanted to batter and deep-fry. We showed up and he hadn't even started cooking yet. I even brought over the oil, but he still had to run out to buy more. Before he ran to the store, he showed me a bag of rau den that he had bought at the farmers' market and asked if I could do something with it.