In Vietnam, water spinach rau muong is a common ingredient and garnish in Vietnamese cuisine and was once served as a staple vegetable of the poor.

In the South, the water spinach is julienned into thin strips and eaten with many kinds of noodles. It is also commonly cooked in a sour soup (canh chua), with tomatoes, other vegetables, and some kind of protein.

Rau muong is also commonly sauteed with chopped garlic, oil (or pork fat), and fish sauce, known as rau muong xao toi (stir-fried water spinach with garlic) and served as a side dish in many meals.

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