🇻🇳 Vietnamese

Water Spinach Caramelised

Name: Water Spinach Caramelised
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 2 Bay Leaf; 1 tsp White Pepper; 3 tbsp Sugar; 3 tbsp Fish Sauce; 4 cloves, crushed Shallots; 500 ml Stock or Broth; 400 g Water Spinach; 2 tbsp Neutral Oil; 300 ml Coconut Water

🇻🇳 Vietnamese

Vietnamese kho — water spinach lacquered in dark caramel and fish sauce until sticky-glossy. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Bay Leaf2
White Pepper1 tsp
Sugar3 tbsp
Fish Sauce3 tbsp
Shallots4 cloves, crushed
Stock or Broth500 ml
Water Spinach400 g
Neutral Oil2 tbsp
Coconut Water300 ml

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Brown the water spinach deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and shallots soften in the drippings with the white pepper.
3
Return the water spinach, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the water spinach yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Stir-Fry Water Spinach w/ Garlic | Ong Choy | Morning Glory | Rau Muong Xao Toi (3 easy steps) · on YouTube