Asian Water Spinach Salad

November 11, 2022  Cambodian Chef Avatar
Asian Water Spinach Salad

Asian Water Spinach Salad, a delicious Vietnamese dish, features shredded Asian water spinach stems paired with boiled pork, shrimp, hard-boiled egg, and a flavorful garlicky vinaigrette sauce. This culinary delight is both tasty and easy to prepare at home, showcasing the diverse and vibrant flavors of Vietnamese cuisine.

To create this dish, start by picking the leaves from the Asian water spinach stems, washing them, and shredding the stems before setting them aside. In a small pot, boil lean pork meat or pork belly and optional egg in 4 cups of water for 15 minutes. Once cooked, remove the egg from the boiling water and continue cooking the meat until tender. Cook shrimp in the same boiling water until they turn pink, then rinse, peel, devein, and set aside.

Thinly slice the boiled pork meat and egg, and in a small bowl, prepare the garlicky vinaigrette sauce by mixing white vinegar with minced garlic, sugar, salt, and thinly sliced sweet onion. Toss the shredded Asian water spinach in a large bowl with the prepared vinaigrette sauce, adding the boiled pork, shrimp, and a handful of chopped fresh Asian herbs. Lightly toss the ingredients together, and top the salad with unsalted roasted peanuts and sliced egg.

This refreshing Asian Water Spinach Salad can be served with rice and sweet fish sauce or a family-favorite pickle fish dipping sauce known as “tirk pahok.” The combination of textures and flavors, along with the vibrant mix of ingredients, makes this Vietnamese dish a delightful and satisfying addition to any home-cooked meal.


1 bunch (approx 900 gram) of Asian water spinach
1/2 lb (225 gram) of lean pork meat or pork belly *sach chrouk bei choan*
1 egg (option)
4 cups of water
1/2 lb (225 gram) of shrimp
1/4 cup of white vinegar
1 clove of garlic, minced
1 tablespoon of sugar
1/2 teaspoon of salt
1/2 sweet onion, sliced thin
A handful chopped fresh, mix Asian herbs
One Unsalted roasted peanut (option)

Directions to make Asian Water Spinach Salad

  1. Picked all the leaves out from Asian water spinach stems, washed, shredded stems and set it a side.
  2. In a small pot, boiled meat and egg with 4 cups water for 15 minutes, removed cooked egg from boiling water, continue cook meat till meat tender.
  3. Removed cooked meat from the pot, add shrimp to boiling water and cook till shrimp turns pink color. Pour cook shrimp in to colander, rinsed with cold water, peeled, de-vein and set it a side.
  4. Sliced boiled pork meat thinly, set it a side.
  5. Removed egg’s shell, sliced egg thinly and set it a side.
  6. In a small bowl, mix vinegar with garlic, sugar, salt and sweet onion together, mix well, add onion, mix well and set a side.
  7. Put shredded Asian water spinach in a large bowl, pour prepared vinaigrette sauce over, mix well, add meat, shrimp and mix herbs, tossed lightly.
  8. Top with roasted peanut and egg.

Serve with rice and sweet fish sauce, or with my family favorite pickle fish dipping sauce (tirk pahok).

Related Recipe: Sadao Meat and Seafood Salad

Nutrition Facts

Serving Size: 3

Calories Per Serving: 545

% Daily Value
Total Carbohydrate ‏17g 6%
Cholesterol ‏301mg 100%
Total Fat ‏24g 31%
Saturated Fat ‏10g 50%
Dietary Fiber ‏7g 25%
Protein ‏62g 124%
Sodium ‏2164mg 94%
Sugars ‏5g 10%


15 min


15 min




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