How To Shred Water Spinach- Rau Muống
I am going to write a series on kitchen tools in the Vietnamese kitchen. The first post is about the tool pictured below.
I don’t know the official name for it, I have asked my mum and she doesn’t know either so if anyone out there can enlighten me please leave a comment. My mother and I often refer to it as the stick that shreds the Water Spinach or cây bao rau muống. Pretty technical huh?
Why write about this stick? Well in the Vietnam Water Spinach aka rau muống is a popular vegetable. It is also known as Kang Kong or Morning Glory and is also popular in many other Asian countries because it is easily grown in abundance without much cultivating. Water spinach is also very healthy for you, it contains Vitamin A, Vitamin C, Calcium and Iron.
In Vietnam rau muống is eaten raw and cooked. It is often cooked in a stir fry with garlic or fermented beans, it is also used in canh chua, a sour fish soup. When eaten raw, rau muống is shredded finely and eaten with bún riêu, crab noodle soup.
Before we discovered this tool it would take me an hour or more to shred the stems, because I would have shred at least 3 bunches. With this nifty device I can shred in half that time.
Here is a little video on how to shred rau muống.
- Pick the leaves off the stem and keep for stir frying later on.
- Wash the stems.
- Insert the stick at the bottom of the stem and pull through.
- Place the shredded water spinach in a big bowl water so that it can curl up.
Lady Rice xx
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