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Rau Muong (Water Spinach) with Fermented Bean Broth and Quick-Pickled Green Beans

Name: Rau Muong (Water Spinach) with Fermented Bean Broth and Quick-Pickled Green Beans
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: vietnamese-herb-broth
Ingredients: 1.3 lbs wild-caught Pacific cod or halibut fillets, cut into 4 oz portions; 2.2 lbs fresh water spinach (rau muong), woody ends trimmed, stems and leaves separated; 3 tbsp fermented black beans (douchi), rinsed and slightly crushed; 2 cups bone-in fish stock, homemade or certified organic, low-sodium; 3 tbsp raw, unfiltered coconut aminos, none; 2 tbsp extra-virgin olive oil, cold-pressed, high polyphenol; 10.5 oz haricots verts (thin green beans), trimmed; 1 cup apple cider vinegar, unfiltered, with the mother; 1 tbsp pure maple syrup, Grade A Dark; 1 large bulb garlic, minced; 1 tbsp fresh ginger root, julienned; 1/4 cup fresh Thai basil and cilantro, roughly chopped

A vibrant, nutrient-dense reinterpretation of the Vietnamese classic, featuring water spinach (rau muong) simmered in a savory, fermented bean broth with wild-caught white fish. Served alongside crisp, tangy quick-pickled green beans, this meal balances deep umami flavors with the fresh crunch of farm-grown vegetables, completely free of refined sugars and seed oils.

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Serves

Prep

20 min

Cook

45 min

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Rau Muong (Water Spinach) with Fermented Bean Broth and Quick-Pickled Green Beans — authentic Vietnamese Herb-Broth recipe from Taste Meridian

Ingredients

Serves

Main Broth & Protein

1.3 lbswild-caught Pacific cod or halibut fillets, cut into 4 oz portions
2.2 lbsfresh water spinach (rau muong), woody ends trimmed, stems and leaves separated
3 tbspfermented black beans (douchi), rinsed and slightly crushed
2 cupsbone-in fish stock, homemade or certified organic, low-sodium
3 tbspraw, unfiltered coconut aminos, none
2 tbspextra-virgin olive oil, cold-pressed, high polyphenol

Quick-Pickled Green Beans

10.5 ozharicots verts (thin green beans), trimmed
1 cupapple cider vinegar, unfiltered, with the mother
1 tbsppure maple syrup, Grade A Dark

Aromatics & Garnish

1 large bulbgarlic, minced
1 tbspfresh ginger root, julienned
1/4 cupfresh Thai basil and cilantro, roughly chopped

Equipment

Dutch oven — retains heat evenly for gentle broth simmering without scorching
Glass jar with tight seal — essential for pickling green beans without plastic leaching
Blender — optional, to emulsify a portion of the broth for a creamy texture without dairy

A little context

Rooted in the street-food tradition of Hanoi, where rau muong is often stir-fried with garlic or boiled in a salty broth, this version honors the soul of the dish by prioritizing fermentation over sugar for depth. We have stripped out the refined sugar often used to balance saltiness, replacing it with the natural sweetness of ripe carrots and the umami depth of fermented black beans. Seed oils are swapped for cold-pressed avocado oil to preserve the integrity of the delicate fish and greens.

Why this food

The longevity story

This dish leverages the high polyphenol content of water spinach and the probiotic benefits of fermented black beans to support gut health and reduce systemic inflammation. Wild-caught fish provides a superior omega-3 fatty acid profile (EPA/DHA) compared to farmed alternatives, essential for cellular membrane integrity. The inclusion of garlic and ginger delivers allicin and gingerol, potent compounds that support metabolic health and antioxidant defense without the glycemic spike of traditional sugar-heavy broths.

Method

01
Prepare the pickled beans
Bring a pot of salted water to a boil. Blanch green beans for 2 minutes until bright green but still crisp. Immediately transfer to an ice bath. In a glass jar, combine apple cider vinegar, 150 ml (2/3 cup) water, maple syrup, and a pinch of sea salt. Add the cooled beans and let sit at room temperature for 30 minutes while you prep the broth.
02
Build the aromatic base
Heat 15 ml (1 tbsp) of extra-virgin olive oil in a Dutch oven over medium heat. Add the minced garlic and julienned ginger. Sauté for 2-3 minutes until fragrant but not browned. Add the rinsed fermented black beans and crush them slightly with the back of your spoon to release their oils.
03
Create the broth
Pour in the fish stock and coconut aminos. Bring to a gentle simmer. Taste and adjust with a splash more aminos if needed, avoiding salt until the end as the fermented beans are salty. Let the broth simmer for 10 minutes to meld the flavors.
04
Cook the fish
Gently lower the wild-caught fish fillets into the simmering broth. Cover and poach for 4-5 minutes, depending on thickness, until the fish is opaque and flakes easily. Remove the fish immediately and set aside on a warm plate to prevent overcooking.
05
Blanch the water spinach
Bring the broth back to a boil. Add the water spinach stems first and cook for 1 minute. Add the leaves and cook for another 45-60 seconds until just wilted. The stems should retain a slight crunch.
06
Final assembly
Divide the water spinach and broth among four bowls. Place a poached fish fillet on top of each serving. Drizzle with the remaining 15 ml (1 tbsp) of cold-pressed extra-virgin olive oil to boost polyphenol absorption. Top with fresh basil, cilantro, and a generous serving of the quick-pickled green beans on the side.

Pro tips

✦Select water spinach with thick, hollow stems and deep green leaves; avoid any that look slimy or have yellowing tips, as this indicates age and nutrient loss.
✦When buying fermented black beans, check the label to ensure they are fermented with sea salt only, avoiding versions with added corn syrup or MSG.
✦Do not overcook the water spinach; it should be vibrant green and slightly crunchy to preserve its heat-sensitive vitamins and texture.
✦For a richer broth without dairy, blend 1/2 cup of the finished broth with a splash of the poaching liquid and stir it back in for a creamy mouthfeel.
✦Ensure your wild-caught fish is fully thawed in the fridge before poaching to ensure even cooking.

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Equipment

Dutch Oven →

Substitutions

wild-caught Pacific cod → wild-caught Arctic char or rainbow trout (Both offer excellent omega-3 profiles and hold up well to gentle poaching.)
water spinach (rau muong) → kale stems and spinach leaves (Add stems first, then leaves, to mimic the texture difference of water spinach.)
coconut aminos → reduced-sodium fish sauce (ensure no sugar added) (Provides a more traditional briny depth, but monitor sodium intake.)

Storage

Store the broth and fish separately from the water spinach in glass containers in the fridge for up to 2 days (greens wilt quickly). Pickled beans last up to 1 week. Reheat broth gently; do not boil vigorously or the fish will toughen.