As spring arrives, we get to enjoy some favorite vegetables! Although I’ve already posted the recipe for the soup using malibar spinach or mông toi, I thought it would be good to show you what it looks like before it’s cooked. Don’t know about most of you, but I usually confuse this with rau đai. Both canh (soup) mông toi and canh rau đai can be made the same way but definitely very different texture and consistency. Canh Rau đai has a slimy broth. Canh mông toi is more akin to spinach in taste although the soup is a little slimy kind of like what you see when cooking okra. The leaves of mông toi is about twice as thick as spinach and the stems are a bit thicker.
As for rau đai, you’ll have to come back later to see what that looks like…once I see it at the local Asian market.
Below is the link to the recipe for the canh mông toi…
http://simplyvietnamese.wordpress.com/2008/04/
Mong Toi, originally uploaded by simpleviet.
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