Oh wowwwwwwwwww isn't morning glory, firstly hilariously named as it brings to mind other connotations instantly but also great to be found on the menu of any Vietnamese restaurant because it's so delicious? I personally get so happy knowing the garlicky, incredibly morish, brilliant, green dish will shortly be landing at our table. I used to eat it and think, 'wow this is so special' in the same way you would think a melting chocolate bomb is so special in that it's impossible-to-do-it-at-home-kinda-restaurant-special way but then after a friend told me about the vegetable being in the oriental supermarket, I googled the recipe and it's surprisingly simple and easy. The most difficult part is identifying the greens but you can always check with the staff who also know it as 'morning glory' 

Why it's called that I am not sure*

It's also known as water spinach and is very similar to spinach if you've never had it or want to try it but can't get the actual leaves. You could also do this with more leathery dark greens (spring greens) and I have done it with broccoli. Just on a low heat for longer. 

50ml Fish sauce

A few Tbsps Sugar

1 Lemon or lime (I used lemon but lime is proper)

Lots of garlic (a whole bulb will do) 5/6 cloves siced, the rest minced

Oil for frying

Water 

1. Wash the morning glory and roughly chop it.

2. On a low heat, fry the sliced garlic. When it's browned, add the MG to the frying pan.

3. Meanwhile make your sauce from equal parts fish sauce, lime or lemon juice and sugar and then add the same quantity of water as all of that so the sauce doubles in quantity when you add the water (hope that makes sense) and add the minced garlic. Taste and add more fishy, garlicky, citrus, sugar as you like. 

4. When the MG has wilted to your liking, serve it in a bowl and pour the sauce over it.

I served mine with eggs for brunch! But it makes a great side to any Asian dish and it's a fantastic source of vitamin C, Vitamin A and Iron. 

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Lots of love

Jenna x