Water Spinach Salad

Water Spinach Salad
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Water spinach, also known as water morning glory or swamp weed, used to be peasant food grown in village ponds. It is now the country’s most popular green vegetable, and part of virtually every meal.This popular dish from central Vietnam is a great example of local ingenuity, making use of the entire water spinach plant, and also finding a delicious way for preparing the stems, which otherwise would be quite tough. — Tracey Lister and Andreas Pohl, authors of Made in Vietnam
Servings
6
servings
Ingredients
  • 1 pound 12 ounces water spinach (water morning glory)
  • 4 scallions, cut into 4-centimeter (1 1/2-inch) lengths, then sliced into strips
  • 1 handful vietnamese mint
  • 1 handful mint
  • 1 long red chile, seeded and cut into thin strips
  • 2 tablespoon fried garlic (recipe below)
  • 1 tablespoon fried shallots (recipe below)
  • 1 tablespoon sesame seeds, toasted, plus extra to serve
  • 2 tablespoon peanuts, unsalted and roasted, to serve
  • 6 red asian shallots, peeled
  • vegetable or peanut oil, for deep-frying
  • 4 garlic cloves
  • vegetable oil, for deep-frying
  • 3 1/2 ounce sugar
  • 3 1/2 fluid ounces lime juice
  • 1/4 cup fish sauce
Directions
  1. Finely slice the shallots lengthways, ensuring the slices are all the same thickness so they will cook evenly.
  2. Heat about 4 centimeters (1 1/2 inches) of oil in a wok or deep frying pan over high heat until it is hot, but not smoking. To test the oil, drop in a shallot slice — it should sizzle when it hits the oil.
  3. When the oil is ready, add half the shallot. Carefully move the pieces around in the oil using a metal spoon to ensure they color evenly. When the shallot is golden brown, remove with a slotted spoon and drain well on paper towel. Repeat with the remaining shallot.
  4. Leave to cool, then store in a sealed bottle.
  5. For maximum crispness, fried shallots are best eaten on the day they are cooked.
  6. Peel the garlic and thinly slice lengthways, ensuring the slices are all the same thickness so they will cook evenly.
  7. Heat about 4 centimeters (1 1/2 inches) of oil in a wok or deep frying pan over high heat. To test the oil, place the tip of a wooden chopstick into the oil — when bubbles slowly rise to the surface, the oil is hot enough to use.
  8. Cook the garlic in two batches, using a slotted spoon to keep the garlic moving, and to remove when the garlic is golden brown. Drain well on paper towel.
  9. The fried garlic chips will keep for up to 3 days in an airtight container.
  10. For the dressing, whisk together the sugar and lime juice until the sugar has completely dissolved. Stir in the fish sauce.
  11. Remove the bottom half of the water spinach stems for use in this salad. (Keep the water spinach leaves to use in Water Spinach With Garlic, another recipe in the book.)
  12. Using a sharp knife, cut the stems into thin strips and place in iced water to make them curl. Leave to soak for 30 minutes.
  13. Drain the water spinach stems. Separate the stems to make for easy serving, then place in a large bowl. Add the spring onion, herbs, chile, fried garlic, fried shallots, sesame seeds, and peanuts.
  14. Pour the dressing over the salad and gently toss to combine.
  15. Serve on a large platter, sprinkled with the extra sesame seeds and peanuts.
  16. Recipe adapted from Made in Vietnam: Homestyle Recipes From Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl (Hardie Grant, 2017)
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