Have you ever come across a humble yet much-loved Vietnamese vegetable called morning glory or water spinach? It’s a staple on dinner tables across Vietnam. Morning glory has a special place in the hearts of Vietnamese people all over the S-shaped country. From stir-fries to simple boiled dishes, there are several delicious ways to enjoy this this versertile veg. But if you ask me, nothing beats a plat of refreshing Vietnamese Morning Glory Salad.
If you haven’t heard of morning glory before, here it is – long, howllow stems with soft, pointed leaves, often found at Asian grocers or Vietnamese markets.
Now that you know what it looks like, let me show you how to turn it into a beautiful salad.
Why you’ll love Vietnamese Morning Glory Salad
This salad is the perfect harmony of flavours, it’s sweet, sour, savoury and a little bit spicy, all in one plate. The morning glory remains crunchy after a quick boil, and it’s tossed with fragrant herbs like mint and Vietnamese balm. A sprinkle of crushed roasted peanuts takes it to the next level, it’s light, vibrant and perfect as a starter. In fact, it was one of the starters on our dinner table last night.
Preparing the morning glory
It’s honestly so easy to make Vietnamese Morning Glory Salad at home. Start by breaking each stalk into pieces roughly 10cm long. Wash them thoroughtly and leave them to drain. Meanwhile, bring a big pot of water to a boil. Once boiling, toss in the morning glory and cook for just a couple of minutes. To help retain that beautiful green colour, you can add a pinch of salt to the water.
As soon as it’s done, transfer the vegetables straight into a bowl of ice water. This stops the cooking process immediately and keeps the texture wonderfully crisp. Once cooled, drain the morning glory and move it into a large mixing bowl.
Get the herbs and dressing ready
The hero herbs in this salad are Vietnamese balm (rau kinh giới) and mint. Vietnamese balm has a slightly citrusy, minty flavour that pairs so well with the salad. If you can’t get your hands on it, don’t panic. Mint on its own works just fine and still gives that lovely freshness. Chop the herbs roughly and set aside.
To make the dressing, mix equal parts of sugar, fish sauce, lemon or lime juice and water, roughly 1:1:1:1 ratio. Add in some minced garlic for depth. For texture, crush a couple of tablespoons of roasted peanuts, these are non-negotiable in my opinion!
Put it all together
Ten minutes before serving, toss the morning glory with the chopped herbs, thinly sliced red chilli (if you like a bit of a kick), crushed peanuts and the dressing. Giving it this short time to sit allows the flavours to absorb nicely withoug making the vegetables soggy.
And there you have it – Vietnamese Morning Glory Salad, a dish that’s as easy to put together as it is satisfying. It’s light, full of flavour and just the thing for a sunny summer day. Whether you’re new to Vietnamese cuisine or a lifelong fan, this salad is bound to become a favourite.
Fancy more Vietnamese-style vegetables and salads? Why not head over to this section for more inspiration. You’ll find plenty of fresh, vibrant ideas that’ll brighten up your table and bring a taste of Vietnam into your kitchen.
Vietnamese Morning Glory Salad – A Refreshing Summer Starter
Description
This Vietnamese Morning Glory Salad is light, crunchy and packed with fresh herbs, roasted peanuts and a tangy-sweet dressing. Quick to prepare and full of flavour, it's the perfect summer starter or a refreshing side dish for any Vietnamese meal.
Ingredients
For the dressing
Instructions
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Prepare the morning glory
- Wash and drain the morning glory thoroughly.
- Bring a pot of water to a boil, add a pinch of salt then blanch the morning glory for 1-2 minutes.
- Immediately transfer to a bowl of ice water to stop cooking and keep it crisp and green.
- Drain well.
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Make the dressing
- In a small bowl, mix fish sauce, lime juice and water. Stir until the sugar is dissolved.
- Add minced garlic.
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Assemble the salad
- In a large bowl, toss the morning glory with mint, Vietnamese balm (if using), sliced chilli, and crushed peanuts.
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Add the dressing
- Pour the dressing over the salad just 10 minutes before serving to allow the flavours to infuse withought wilting the vegetables.
Note
- Can't find Vietnamese balm? Just use mint, it's still delicious.
- Great as a starter or a side dish.
