Nom Rau Muong

Ingredients

• Thai chili - 1, minced
• Garlic - 2 cloves, minced
• Sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 3 tablespoons
• Roasted peanuts - 1/4 cup, crushed
• Mint leaves - 1/2 cup, chopped
• Cucumber - 1 large, thinly sliced
• Carrots - 2 medium, julienned
• Water spinach (rau muong) - 1 bunch, washed and trimmed

Instructions

1. Bring a pot of water to a boil. Blanch the water spinach for 1 minute, then transfer to an ice bath to stop the cooking process. Drain and set aside.
2. In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, and Thai chili until well combined.
3. In a large mixing bowl, combine the blanched water spinach, julienned carrots, sliced cucumber, and chopped mint leaves.
4. Pour the dressing over the salad and toss to coat evenly.
5. Garnish with crushed roasted peanuts.
6. Serve immediately and enjoy!