Quick Weeknights · Vietnamese
Canh Rau Muong
This morning glory soup is a clean, refreshing classic found on almost every Vietnamese home table.
Why This Works
The use of a savory broth rather than plain water provides a richer foundation that elevates the delicate, vegetal character of the water spinach. By balancing the bright, tart notes of tamarind with the umami-forward depth of fish sauce, the broth gains a complex equilibrium that defines authentic Vietnamese home-style cooking.
The Upgrade
Add a few slices of fresh ginger to the broth for an warming, invigorating lift.
Chef's Secret
Michelin TechniqueOnly boil the water spinach for a few minutes; it should remain slightly crisp to maintain its integrity in the hot soup.
Ingredients
Total time including resting: 20 min
Directions
Bring the chicken or vegetable broth to a rolling boil in a medium pot over medium-high heat.
5 minWhisk the tamarind paste into the boiling broth until completely dissolved to establish the acidic base.
2 minAdd the prepared morning glory to the pot in batches, gently pressing the greens down into the liquid to ensure uniform blanching.
3 minSimmer until the stems soften while maintaining a vivid green hue, then season the liquid with fish sauce and sugar to achieve a balanced flavor profile.
5 minRemove the pot from the heat immediately and garnish with fried shallots to introduce a crisp textural contrast and savory aroma before serving.
5 minWine Pairing
Muscadet Sèvre et Maine
White Wine
The BottleDomaine de la Pépière Muscadet
This wine is clean, precise, and boasts a mineral-driven acidity that aligns perfectly with the herbaceous, watery nature of morning glory. It acts as an extension of the dish's refreshing, light profile.
Nutrition per Serving
60
calories
3g
protein
10g
carbs
1g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Caramelized Pork Chunks
Small, bite-sized pieces of savory pork provide the needed protein to make the soup a complete meal.
Ingredients
Directions
Place sugar in a cold heavy-bottomed skillet over medium heat until it melts and turns a deep amber caramel.
Add pork belly cubes immediately, tossing to coat in the caramel.
Stir in shallots and garlic, sautéing until fragrant and the pork edges begin to brown.
Deglaze the pan with fish sauce, stirring constantly to integrate the caramel.
Reduce heat to low and simmer for 8-10 minutes until the pork is tender and glazed.
Finish with cracked black pepper and serve warm alongside the soup.
Side Dish
Rice Crackers
Serve crispy rice crackers for dipping, adding a fun textural element to the light broth.
Ingredients
Directions
Combine cooked rice, oil, and salt in a bowl, kneading until a sticky paste forms.
Spread the mixture thinly between two sheets of parchment paper using a rolling pin.
Cut into uniform 2-inch squares using a sharp knife or pastry cutter.
Heat the frying oil to 350°F in a heavy-bottomed pot.
Drop crackers into the hot oil in small batches, frying for 60 seconds until puffed and golden.
Drain on wire rack and finish with a sprinkle of sesame seeds before serving alongside the broth.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Genuinely can't believe how easy this was for how good it tasted.
Very approachable even for a beginner. Turned out great.
Delicious! Doubling it next time because leftovers went fast.