Ask anyone who's travelled through Vietnam about their favourite vegetable dish and rau muong xao toi will come up every time. Water spinach (also sold as morning glory, kang kong or ong choy) is flash-fried with a generous amount of garlic until the leaves wilt and the hollow stems stay delightfully crunchy.
It's salty, garlicky and just a little smoky from the hot wok, and it's the side that makes any Vietnamese meal feel complete.
The whole dish takes about three minutes of actual cooking, so have everything chopped and ready by the stove before you start. Water spinach is easy to find at Asian grocers and many greengrocers around Australia.
