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Saturday, October 27, 2007

Rau Muong Chua (Vietnamese Pickled Water Spinach)

This recipe came about when I was making Rau Muong Xao Toi Chao (Vietnamese Water Spinach Stir-fried with Garlic and Fermented Bean Curd) and had all these leftover stems.

So I decided to pickle them using the same recipe as my pickled okra. Super simple. Very tasty. Makes a great snack on its own, or as a side dish.

Rau Muong Chua

Rau Muong Chua (Vietnamese Pickled Water Spinach) 

For a 24-oz jar, you'll need:
About 2 cups water spinach stems, cut into 2- to 3-inch sections
1/3 cup white vinegar
2/3 cup water
2 tsp salt
Half dozen dried chilli pods
1 stem fresh dill, or 1 tsp dried dill

You don't have to buy water spinach specifically for this recipe. Just use the leftovers when you're sauteing water spinach for other recipes.

Trim the too-tough stems of water spinach, and save the slightly-tough, but still pliable stems. Cut into 2- or 3-inch sections. Wash thoroughly.

Place stems into a 24-oz jar with 1 stem of fresh dill, or 1 tsp dried dill, and a few dried chili pods.

Bring a pot of 1/3 cup white vinegar, 2/3 cup water, and 2 tsp salt to a rapid boil. Pour the boiling water into the jar.

Immediately tighten the lid. You should hear a "pop," which indicates the jar is sealed.

Pickles should be ready to eat after 3 days, or up to one week if you'd like them to be more sour.

Store in refrigerator and the pickles should last for months.


My other pickle recipes:
Baechu Kimchee (Korean Napa Cabbage Kimchee)  
Bok Choy Kimchee (Korean Pickled Bok Choy)  
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)  
Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)  
Ggakdugi Kimchee (Korean Pickled Radish/Daikon)
Pickled Grapes


  1. so i'm pretty picky about my pickled stuff. and i was just thinking the other day that i really ought to learn how to make my own do chua, and of course you have a whole slew of different pickled recipes to choose from! :) do have jars and jars of these things in your fridge?

  2. I've only eaten water spinach stir fried with fermented bean curd. Have to give this a try.

  3. Lan,
    I have an entire shelf in my fridge of just pickles and various mam. I was thinking about blogging about it...

    I usually just make water spinach with fermented bean curd too.

  4. Is water spinach sometimes called slippery vegetable? If so, I'm in luck because there is always an abundance at the farmer's market.

  5. B&S,
    Slippery vegetable is malabar spinach, otherwise known as mong toi in VNese. I'm not sure if you can pickle malabar spinach. My grandma always just made it into soup.

  6. I see, then I will be looking for water spinach in the near future. Thanks!

  7. B&S,
    So many spinach greens in translation that it's easy to get confused.

  8. How interesting! I've never had picked water spinach before, but I love pickled mustard greens.

  9. Jane,
    I love pickled mustard greens too. I like them plain and I love them in braised dishes to balance out the sweetness.

  10. Thank you Soooo much. I just finished cleaning a bunch of on choy and chopped the stems. I was thinking of making pickles and you have just confirmed it will work. but I think I will make them a little more spicy and add some garlic and a little sugar.

  11. Juanagrafica,
    Spicy and garlicky is good! I love pickles with a bite.


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