The Vietnamese stir-fry dish Rau Muống Xào Tỏi, which features morning glory and garlic, has been included in TasteAtlas’s roster of the globe's finest 100 vegetarian plates, ranking at position 24.
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A dish of sautéed water spinach often comes crowned with an abundance of garlic. Photo by VnExpress/Bui Thuy |
Rau muong xao toi features morning glory (also known as water spinach) blanched and stir-fried with garlic and salt. A splash of fish sauce is added near the end of cooking, and many versions include a touch of oyster sauce for extra depth.
This dish is usually enjoyed piping hot as the initial course in a classic Vietnamese triad-style meal, succeeded by either a boiled or steamed entree and concluding with a bowl of soup.
Aside from its position in international rankings, stir-fried morning glory is also considered one of Vietnam's top stir-fry and side dishes according to TasteAtlas.
Leading the chart is parmigiana from Italy, an oven-baked eggplant preparation topped with tomato sauce and cheese. This is succeeded by fritto misto, an additional Italian offering consisting of a variety of battered and deep-fried items such as seafood, veggies, or meats. Following closely is another variation known as parmigiana alla napoletana, characterized by layers of breaded eggplant slices. Coming in at fourth place is sopa tarasca, a hearty Mexican stew made primarily from beans. Lastly, rounding out the quintet is diri ak pwa, a traditional Haitian meal comprising rice and beans cooked together.
The rankings were derived from 18,878 user ratings, out of which 10,667 were validated by the TasteAtlas system.
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