Vietnamese Blanched Water Spinach Soup - Canh Rau Muong Luoc Recipe (with Video)

Blanching the Water Spinach
1. In a 3 qt pot, fill it 3/4 full with water and bring to boil.
2. Blanch the water spinach in batches for 2 minutes per batch.
3. Remove the water spinach once blanched in a colander to cool.
Seasoning the Blanching Water
1. Season your blanching water with fish sauce, sugar, and MSG.
2. Taste and adjust accordingly.
3. Turn off the heat.
Serving the Water Spinach
1. To serve, assemble your blanched water spinach on a plate with a side of Nuoc Mam Cham for dipping.
Serving the Soup
1. To serve the soup, add to bowl and add lime juice (to your liking).
2. I like mine extra sour so I’ll squeeze 1/2 to 3/4 of an entire lime per family sized bowl.
3. Serve with rice.