Photo: Iain Bagwell; Stylist: Sara Slavin
Total Time
10 Mins
Serves 4 to 6

You can, says Charles, substitute an equal amount of Swiss chard, kale, or young pea or fava shoots in place of the spinach.

How to Make It

Step 1

Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop of water flicked onto its surface should evaporate on contact. Add oil and heat until shimmering but not smoking.

Step 2

Add 1 tbsp. fried shallots and garlic, cook 10 seconds, then add spinach and rice wine and toss to combine. Add fish sauce and chicken stock and continue stir-frying, tossing ingredients together, until spinach wilts, 30 seconds to 1 minute. Transfer to a bowl. Sprinkle with rest of fried shallots.

Step 3

*Find nutty, slightly sweet Shaoxing rice wine at Asian markets and some liquor stores.

Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.

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