How to make Rau Muong Xao

Why cooks start here

Rau Muong Xao is cooked the way home woks cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Rau Muong Xao, a beloved home-cooked dish in Vietnam, graces the table whenever fresh morning glory is in abundance. It's a staple in family meals, where its simplicity allows the vibrant green of the vegetable to shine. In Vietnamese homes, this dish is often prepared in a well-worn wok, with salt measured by intuition and oil added liberally, capturing the essence of everyday cooking. The taste of Rau Muong Xao is a delightful interplay between the tender crunch of morning glory and the savory depth of garlic and oyster-style mushroom sauce. Each bite offers a satisfying balance of flavors, with a hint of salt enhancing the natural taste of the vegetables. This dish is meant to be shared, inviting everyone at the table to enjoy its comforting and familiar flavors.