Top 10 Tasty Water Spinach Salad Recipes with Easy Homemade Methods

Ingredients:

• Beef (adjust quantity based on the number of people)
• Seasonings: Fish sauce, sugar
• Lemon
• Garlic
• Chili
• Bean sprouts
• Roasted peanuts

Instructions:

• Pick the young tips of the water spinach, wash thoroughly, then blanch briefly in boiling water. Transfer to a bowl of cold water to maintain its green color and crunch.
• Wash the bean sprouts and let them drain.
• Rinse the beef, slice thinly, then stir-fry in a hot pan with fried onions. Cook until slightly browned, then remove from heat.
• Place the water spinach and bean sprouts in a large bowl. Add the right amount of salt to let them absorb the flavor for 3-4 minutes. Once seasoned, add the beef, then pour in the sweet and sour fish sauce.
• For the sweet and sour sauce, mix fish sauce, hot water, sugar, lime juice, garlic, and finely chopped chili, then stir to combine.
• Once the sauce is mixed, sprinkle roasted, crushed peanuts on top, toss everything together, and enjoy a delicious beef and water spinach salad.

Ingredients:

• 1 bunch of water spinach
• 1 small bunch of mint leaves
• 50g roasted peanuts, crushed
• Lemon, garlic, chili
• Sugar, fish sauce

Instructions:

• Pick the leaves off the water spinach, keeping the stems. Wash thoroughly, then cut into bite-sized pieces or for a more elegant touch, slice into thin strands. Soak in cold water for 15-20 minutes, and the strands will curl beautifully. Next, blanch in boiling water for about 30 seconds, then immediately place in an ice bath.
• Next, prepare the dressing by crushing and mincing garlic and chili. Mix water, sugar, and fish sauce in a 1:1:3 ratio. Add the garlic and chili, then stir to combine.
• Toss the water spinach with the prepared dressing and squeeze fresh lime juice to taste about 30 minutes before serving. Finally, plate the salad, add the cleaned mint leaves, sprinkle crushed peanuts on top, and enjoy!

Ingredients:

• Fresh water spinach (small, crunchy stems): 1 bundle
• Water mimosa: 300g (cleaned)
• Shrimp paste
• Roasted peanuts: 200g
• Lemon: 1 large
• Bird's eye chili: 1-2, depending on your spice tolerance
• Sugar: 1-2 teaspoons
• Minced garlic: 2 tablespoons
• Herbs: Vietnamese mint, coriander, perilla, cilantro

Preparation:

• Start by removing the old and thin leaves of the water spinach, leaving only the young shoots and tender stems. Clean and cut the water spinach into 5-7cm pieces. To make the spinach crispier, soak it in cold water.
• Clean and prepare the water mimosa, using only the leafy branches, not the stems.
• Boil water with 3 tablespoons of salt and 1 tablespoon of oil, then blanch the spinach, cooking both sides until just tender. After blanching, transfer the spinach to a sieve and submerge in ice water for 2-3 minutes to stop the cooking process.
• Blanch the water mimosa in the same way. Afterward, remove it and place it in ice water for a few minutes.
• Once both vegetables are cool and drained, gently squeeze out the excess water, taking care not to crush the leaves. Combine both greens in a large bowl.
• Chop garlic, chili, and herbs. Prepare a small bowl with shrimp paste, adding a tablespoon of water if it is too thick. Stir in sugar and freshly squeezed lemon juice, then add the minced garlic and chili. Mix well.
• Pour the shrimp paste mixture over the greens and toss well just before serving. Taste and adjust the seasoning to balance the flavors of sour, spicy, salty, and sweet. Add extra garlic if needed.
• Top the salad with roasted peanuts and fresh herbs, serving immediately.

Ingredients:

• 2 bunches of water spinach
• 200g chicken breast (or thigh if preferred)
• 2 lemons
• 100g roasted peanuts
• 2 chili peppers
• 5 garlic cloves
• 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon water
• 1 teaspoon black pepper, ½ teaspoon MSG, 2 teaspoons soy sauce

Instructions:

• Peel and crush the roasted peanuts (or you can buy pre-roasted peanuts). Finely chop the shrimp (peeled), squeeze the lemon juice, and finely chop the chili. Use the tips of the water spinach, remove the roots and leaves, rinse clean, and drain.
• Mix all the prepared ingredients in a bowl to create the salad dressing, then add chopped chili, garlic, and lemon juice, and stir well. Adjust the seasoning to suit your taste.
• Boil some water with a pinch of salt to blanch the water spinach. The salad will not be tasty if the spinach is not cooked properly, so it is essential to keep the spinach green and crunchy during this step.
• After blanching, drain the spinach and spread it evenly to maintain its color and texture. Then, prepare another pot of water to boil the chicken until it is tender enough to shred easily. After cooking, shred the chicken along the grain and let it cool.
• In a large bowl, mix the water spinach and shredded chicken, then toss with the prepared dressing. Add peanuts and mix well. For those who prefer more sourness, you can squeeze some extra lemon juice on top.
• This chicken and water spinach salad offers a delightful combination of sour, sweet, and crunchy flavors, complemented by tender chicken and the rich taste of roasted peanuts. This dish is both delicious and healthy, while also easy to prepare without taking up too much of your time.

Ingredients:

• 300g tofu
• 100g bean sprouts
• 300g shredded water spinach
• 45ml lime juice
• 1 teaspoon chopped chili
• 1 teaspoon minced garlic
• 45ml fish sauce
• 45g sugar
• 10g perilla leaves
• 10g cilantro
• Sweet and sour fish sauce

Instructions:

• Cut tofu into bite-sized pieces, then fry until golden brown.
• Blanch the bean sprouts in boiling water for about 1-2 minutes.
• Blanch the shredded water spinach for 1 minute in boiling water, then soak in cold water for 10 minutes and drain.
• Mix the water spinach, bean sprouts, 45ml lime juice, chopped chili, minced garlic, fish sauce, sugar, fried tofu, perilla leaves, and cilantro in a bowl.
• Let the salad marinate for 15 minutes, then plate and serve with sweet and sour fish sauce on the side.

Ingredients:

• 1 bunch of water spinach
• 1-2 pig ears
• 50g roasted peanuts
• Lime, garlic, chili
• Seasonings: fish sauce, seasoning powder, monosodium glutamate, sugar

Preparation for Pig Ears:

• Wash the pig ears, then rub salt all over them and soak in a mixture of vinegar, lime, and white wine. Afterward, rinse them with clean water and let them drain.

Preparation for Water Spinach:

• Pick the tender parts of the water spinach, discarding any damaged leaves or tough stems. Next, soak the spinach in a bowl of water with some salt for about 15 minutes. Rinse the spinach thoroughly to remove any salt residue, then cook in boiling water until just tender. Avoid overcooking to prevent mushiness.
• While waiting for the spinach to cook, prepare a bowl of ice water to soak the spinach in once it’s cooked. This helps keep the spinach green and crunchy, enhancing the flavor of the dish. Let the spinach cool, then drain well.

Making the Dressing:

• For the dressing, in a bowl, combine 2 tablespoons of sugar, 1 tablespoon of seasoning powder, the juice of 1 lime, and finely chopped garlic and chili. Stir well to dissolve the sugar and mix the flavors.

Assembling the Salad:

• Finally, combine the cooked water spinach and pig ears in a bowl. Pour the dressing over and toss everything together so the spinach and pig ears absorb the flavors evenly. Now, you’re ready to enjoy this delicious and flavorful water spinach and pork ear salad with your family.

Ingredients:

• 200g water spinach
• 100g fresh shrimp
• 100g pork belly
• 50g peanuts
• 3 cloves garlic
• 2 teaspoons white sugar
• 1/2 lime
• 1 chili
• 2 tablespoons fish sauce
• 2 tablespoons fried shallots

Preparation of Water Spinach:

• Wash and clean the water spinach thoroughly, then rinse it in a diluted saltwater solution before washing again with clean water and letting it drain.

Preparation of Other Ingredients:

• Boil the shrimp and pork. Peel the shrimp, leaving the tails on, and chop the pork into small pieces.
• Roast the peanuts and remove the skins, then crush them lightly.

Making the Dressing:

• Peel and finely chop the garlic and chili. Mix fish sauce, sugar, lime juice, and the garlic-chili mixture in a bowl, stirring until the sugar dissolves.

Assembling the Salad:

• Place the water spinach on a plate, then top with the pork and shrimp. Sprinkle crushed peanuts and fried shallots over the top.
• Before serving, drizzle the sweet and sour fish sauce dressing over the salad and toss everything together. Serve immediately and enjoy!

Ingredients:

• 500g young water spinach
• 50g peanuts
• 1 chili pepper
• 1 lime
• 2 tablespoons sugar
• 2 tablespoons fish sauce

Preparation:

• After purchasing the water spinach, pick the tender tops and discard the tough stems to ensure a crisp texture when eaten. If the stems are too long, you can cut them into smaller pieces for easier consumption.
• Boil a large pot of water. The larger the pot, the better, to avoid overcrowding the spinach, which could cause it to become mushy. Add a teaspoon of salt to the water (this prevents the spinach from turning dark) and blanch the spinach for about 30 seconds to 1 minute, then immediately transfer it to an ice bath.
• Soak the spinach in the ice water for about 10-15 minutes, then drain it well in a colander. It is important to drain the spinach thoroughly so that it doesn't become soggy. You can gently toss the spinach with chopsticks to help remove excess water.
• Heat a large pan and dry-roast the peanuts with a pinch of salt to prevent them from burning. Once the peanuts' skins turn brown and they become crisp, remove them from the pan and let them cool. Peel off the skins and crush the peanuts. You can crush them to your preferred texture, whether coarser or finer, based on your taste.
• Peel and crush the garlic, then finely chop it. Slice the chili pepper, remove the seeds, and chop it finely as well. Cut the lime in half and squeeze out the juice, discarding the seeds.
• In a bowl, combine 3 tablespoons of water, 2 tablespoons of sugar, 2 tablespoons of fish sauce, and the lime juice. Stir until the sugar dissolves completely.
• Taste and adjust the seasoning to achieve the perfect balance of sweet, salty, and sour. Once you're satisfied, add the minced garlic and chili to the mixture and stir well.
• Transfer the water spinach to a large serving dish, pour the fish sauce mixture over it, and toss thoroughly. Finally, sprinkle the crushed peanuts over the salad and give it another good mix before serving.

Ingredients:

• 500g water spinach
• 100g dried shrimp
• 4 cloves of garlic, minced
• 2 chilies, minced
• Lime juice
• Herbs: Cilantro, basil
• Roasted peanuts
• Seasonings: Sugar, salt, MSG, fish sauce, cooking oil

Preparation:

• For dried shrimp: Soak them in warm water (60-80°C) for 30 minutes to soften. After soaking, rinse them under clean water.
• For cilantro and basil: Remove any damaged leaves, wash thoroughly, and chop into bite-sized pieces.
• For water spinach: Remove the leaves, cut the stems into small pieces, and wash thoroughly 2-3 times with clean water. Drain the spinach well.
• Next, bring 500ml of water to a boil. Once it starts to bubble, add ½ teaspoon of salt. Wait until the water reaches a rolling boil, then add the water spinach.
• Blanch the spinach until cooked, then transfer it to ice-cold water for 3 minutes to keep it crisp and preserve its green color.
• Prepare the dressing by mixing 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 2 tablespoons of lime juice. Stir until the sugar dissolves, then add the minced chili and ½ of the minced garlic.
• Heat oil in a pan, then fry the remaining garlic until golden and fragrant. Add the dried shrimp and stir-fry for about 2 minutes. Once the shrimp is just cooked, add 1 teaspoon of MSG and ½ tablespoon of fish sauce. Stir for another 2 minutes to coat the shrimp with the seasoning.
• In a large bowl, combine the water spinach, stir-fried shrimp, cilantro, basil, and the prepared dressing. Toss everything together until well mixed. Finally, sprinkle roasted peanuts on top to enhance the dish's appearance and taste.

Ingredients:

• 1 large bunch of water spinach
• 100g tiny shrimp
• 50g crushed roasted peanuts
• 2 limes
• 2 chilies
• 2 cloves of garlic
• Fresh herbs: Vietnamese coriander, mint, basil
• Seasonings: Seasoning powder, sugar, MSG, good-quality fish sauce

Preparation:

• Remove any old or damaged leaves from the water spinach. Only keep the tender stems and some leaves. After cleaning the spinach thoroughly, soak it in saltwater to ensure it’s free from harmful substances if you prefer extra safety.
• Drain the spinach well after cleaning, then bring a pot of water to a boil. Once boiling, add the water spinach and cook until tender. Remove the spinach from the pot and immediately soak it in ice-cold water to keep its color and crispness.
• For the shrimp, rinse them several times to remove impurities. After draining, heat a pan with oil and fry the shrimp until cooked. Season with the right amount of seasoning powder and set aside.
• Pick fresh leaves from Vietnamese coriander, mint, and basil, wash them clean, and chop them into small pieces. Mince the garlic and chilies.
• Prepare the dressing by combining lime juice, 2 teaspoons of sugar, 3 teaspoons of seasoning powder, 1 teaspoon of MSG, garlic, and chili in a small bowl. Stir everything until the sugar dissolves.
• Once the spinach has cooled from the ice bath, gently squeeze out excess water and spread it out on a flat surface. Then, in a large bowl, combine the spinach with the dressing, fried shrimp, crushed peanuts, and fresh herbs. Toss everything together until evenly mixed.
• Serve the salad on a plate, garnished as desired, and enjoy the delicious dish with family.