Rau Ngót Nấu Tôm

Rau Ngót Nấu Tôm is a vibrant and nutritious Vietnamese side dish featuring tender water spinach cooked with succulent shrimp. This dish balances flavors and textures, making it a delightful addition to any meal.

Ingredients

• Water spinach (Rau Ngót) - 200 grams
• Shrimp (peeled and deveined) - 150 grams
• Garlic (minced) - 2 cloves
• Vegetable oil - 1 tablespoon
• Fish sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 200 milliliters

Steps

1. Wash the water spinach thoroughly and cut it into 5 cm lengths.
2. In a pan over medium heat, add 1 tablespoon of vegetable oil and minced garlic, sautéing until fragrant.
3. Add the shrimp to the pan and cook for about 3-4 minutes until they turn pink and are cooked through.
4. Pour in 200 milliliters of water, followed by 1 tablespoon of fish sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. Bring the mixture to a gentle simmer, then add the water spinach.
6. Cook for an additional 2-3 minutes until the water spinach is wilted but still vibrant green.
7. Remove from heat and serve immediately.

Nutrition

• Calories: 150
• Protein: 25 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in protein from shrimp, supporting muscle health.

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