Growing up in Vietnam, I have vivid memories of the comforting and simple dishes that filled our table. Among them, Malabar spinach soup, or Canh Rau Mồng Tơi, holds a special place in my heart. Vietnamese people often enjoy this soup on hot days, as it is believed to help cool down the body’s temperature. This is a very simple dish but you can find it often in vietnameses’ meals.
What is Malabar Spinach?
Malabar spinach, known as Rau Mồng Tơi in Vietnamese, is a leafy green that might surprise you with its versatility. Despite its name, it’s not related to traditional spinach. Instead, it’s a succulent green with heart-shaped leaves that thrives in the warm, tropical climate of Vietnam. Its ability to grow quickly and robustly makes it a staple in many Vietnamese gardens and kitchens.
Health Benefits of Malabar Spinach
As a Vietnamese, I’ve always appreciated how our traditional ingredients not only bring flavor but also offer numerous health benefits. Malabar spinach is a powerhouse of nutrients:
- Rich in Vitamins: Packed with vitamins A, C, and K, it supports everything from immune health to vision and skin vitality.
- Antioxidant-Rich: Its antioxidants help combat inflammation and oxidative stress.
- Supports Digestion: The fiber in Malabar spinach aids digestion and keeps things running smoothly.
- Promotes Bone Health: With high calcium and vitamin K levels, it’s great for maintaining strong bones.
How to grow Malabar Spinach?
Growing Malarbar spinach is actually very simple. It can be easily propagante from cuttings. You can first buy it from Asian grocery stores. Then, select healthy, non-flowering stems about 6-8 inches long, and cut just below a node. Remove the lower leaves and either place the cuttings in water or directly into moist soil. In water, roots should develop within 1-2 weeks. For soil propagation, ensure the node is buried, keep the soil moist, and cover the pot with plastic to maintain humidity. Once roots form, transplant to a sunny spot with well-draining soil, provide support for the vines, and water regularly. Depend on the climate, Malabar spinach will most likely need daily watering or deely watering once or twice a week.
My Favorite Recipe: Vietnamese Malabar Spinach Soup
One of my favorite ways to enjoy Malabar spinach is in a simple yet delicious Vietnamese soup. It’s a dish that brings warmth and comfort, reminiscent of family meals. Here’s how I make it:
Ingredients:
- 2 cups fresh Malabar spinach leaves, washed and chopped
- 4 cups chicken or vegetable broth or just water
- 1/4 cup dry shrimp, soaked in warm water for 15 minutes and then drained
- 1 tablespoon fish sauce
- Salt and pepper to taste
Instructions:
- Prepare the Dry Shrimp: Soak the dry shrimp in warm water for about 15 minutes. Drain and set aside.
- Sauté Aromatics: Heat a bit of oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened.
- Add Dry Shrimp: Stir in the rehydrated dry shrimp and cook for a few more minutes until they release their aroma.
- Add Broth and Simmer: Pour in the chicken or vegetable broth, bringing it to a boil. Then, reduce the heat and let it simmer for about 5-10 minutes to meld the flavors.
- Add Malabar Spinach: Stir in the chopped Malabar spinach and cook for another 2-3 minutes, just until the spinach is tender.
- Season: Add fish sauce, sugar, salt, and pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls, garnishing with green onions and fresh herbs like cilantro or basil. Serve hot and enjoy the flavors of home.
Tips for Enjoying Malabar Spinach Soup
- Serve with Rice: This soup is perfect alongside a bowl of steamed rice, making for a hearty and satisfying meal.
- Experiment with Flavors: Feel free to add other ingredients, like mushrooms or tofu, to suit your taste.
Conclusion
For me, Vietnamese Malabar spinach soup is more than just a dish; it’s a taste of home and a reminder of family gatherings. I hope you find as much joy in this recipe as I do. Give it a try, and let this vibrant, nutritious soup bring a bit of Vietnam to your table.