How to Make Vietnamese Stir-Fried Water Spinach with Nuoc Cham Asian Cooking Recipe Cuisine

Vietnam Stir-Fried Water Spinach with Nuoc Cham

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 3-4 Servings:

2 tbsp peanut oil

2 garlic cloves, finely chopped

2 red or green Thai chilies, seeded and finely chopped

1 1/4 lb fresh water spinach

3 tbsp nuoc cham

salt and ground black pepper

Directions:

Heat a wok or large pan and add the oil. Stir in the garlic and chilies and stir-fry for 1 minute, then add the spinach and toss around the pan.


Once the spinach leaves begin to wilt, add the nuoc cham, making sure it coats the spinach. Season to taste with salt and pepper and serve immediately. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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