Rau rút, also known as water mimosa or Neptunia oleracea, is a beloved aquatic vegetable in Vietnamese cuisine. It has soft, feathery leaves with a mild aroma and a tender texture. Growing naturally in ponds, rivers, and canals, rau rút is especially popular in the Mekong Delta region. Its light, slightly sweet, and herbal taste makes it an excellent ingredient for soups, hot pots, and stir-fries.
Why Water Mimosa Is Special
Rau rút is not just a tasty vegetable—it is also highly nutritious. It contains vitamins A, C, and B-group, along with iron, calcium, and fiber. Traditional Vietnamese medicine considers it cooling, detoxifying, and good for the lungs. Its tender leaves soften quickly when cooked, adding both texture and fragrance to dishes.
Classic Dishes with Rau Rút
1. Canh Chua Rau Rút (Vietnamese Sour Soup)
One of the most famous dishes using rau rút is canh chua cá (Vietnamese sour fish soup). Along with tamarind, tomatoes, pineapple, and fish, rau rút is added at the end to give the soup a refreshing and fragrant touch.
2. Hot Pot with Water Mimosa
In southern Vietnam, lẩu cá (fish hot pot) or lẩu mắm (fermented fish hot pot) is often served with rau rút as a side vegetable. Diners dip it briefly into the hot broth to keep its delicate texture.
3. Stir-Fried Rau Rút with Garlic
Although less common than soups, rau rút can also be stir-fried with garlic, chili, and oyster sauce. This brings out its unique aroma while keeping it tender and slightly crisp.
Creative Uses of Rau Rút
4. Water Mimosa Salad
Rau rút can be blanched and mixed with shrimp, pork, or tofu, then tossed with lime juice, fish sauce, and roasted peanuts to make a rustic Vietnamese-style salad.
5. Curry with Water Mimosa
In some modern fusion dishes, rau rút is added to coconut curries, pairing well with seafood like prawns or squid.
6. Vegetarian Soup
For a light and healthy option, rau rút can be cooked with mushrooms, tofu, or tomatoes in a clear broth. Its gentle flavor complements vegetarian meals perfectly.
International Inspirations with Similar Greens
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Vietnamese cuisine: Sour soup (canh chua), lẩu mắm, stir-fries.
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Thai cuisine: Water mimosa stir-fried with chili and oyster sauce.
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Cambodian cuisine: Used in fish soups and sour broths similar to Vietnam.
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Fusion cuisine: Added to curries or fresh salads for a herbal touch.
Tips for Cooking with Rau Rút
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Add at the end: Rau rút cooks quickly—only 1–2 minutes in hot broth is enough.
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Choose fresh stems: Young, green stems are tender and less fibrous.
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Pair with strong flavors: Sour, spicy, and savory seasonings balance its mild taste.
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Don’t overcook: Overcooking can make rau rút mushy and lose its aroma.
Health Benefits of Water Mimosa
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Cooling and detoxifying: Helps reduce body heat.
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Rich in vitamins: Supports immunity and skin health.
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Good for digestion: High fiber content promotes gut health.
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Bone support: Provides calcium and iron.
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Respiratory benefits: Traditionally used to ease cough and clear the lungs.
A Sample Recipe: Vietnamese Sour Soup with Water Mimosa
Ingredients
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200 g fish (snakehead, catfish, or tilapia)
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1 bunch rau rút, washed and cut
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1 tomato, sliced
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1 small pineapple, sliced
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1 tbsp tamarind paste
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1 tbsp fish sauce
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1 tsp sugar
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1 liter water or broth
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Fresh herbs (rice paddy herb, chili, and basil)
Instructions
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Boil water or broth, then add tamarind paste, fish sauce, and sugar.
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Add pineapple and tomatoes, simmer until softened.
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Add fish and cook until just done.
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Finally, add rau rút and fresh herbs, cook for 1–2 minutes only.
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Serve hot with rice or vermicelli noodles.
Conclusion
Rau rút (water mimosa) is a treasured vegetable in Vietnamese cuisine, especially in soups and hot pots. Its mild taste, soft texture, and numerous health benefits make it a versatile ingredient worth trying. From sour soups to stir-fries and creative salads, rau rút brings the freshness of the waterways straight to your dining table. Next time you see this humble green at the market, bring it home—you might fall in love with its unique charm.
