This Vietnamese-style vegetable stir-fry, often called rau xào, combines crisp seasonal vegetables with garlic and a quick, savory fish-sauce dressing. It is cooked over high heat and served hot with rice; the exact vegetables and seasoning vary by household and by what is in season.
Ingredients
- 2 tablespoons (30 ml) neutral cooking oil, such as canola or rice bran oil, divided
- 4 garlic cloves (about 12 g), finely chopped
- 1 medium shallot (about 35 g), thinly sliced
- 1 medium carrot (about 100 g), peeled and cut into thin diagonal slices
- 1 cup (120 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
- 2 cups (180 g) broccoli florets, cut into small, even pieces
- 1 medium red bell pepper (about 150 g), cored and cut into thin strips
- 1 cup (100 g) sliced cremini or button mushrooms
- 2 small heads baby bok choy (about 250 g total), halved lengthwise and rinsed well
- 2 tablespoons (30 ml) Vietnamese fish sauce (nước mắm)
- 1 tablespoon (15 ml) regular or light soy sauce
- 1 teaspoon (4 g) granulated sugar
- ¼ cup (60 ml) water
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 scallions (about 25 g), thinly sliced, for serving
- 1 teaspoon (5 ml) lime juice, optional
Instructions
- Prepare the vegetables and sauce. Wash and dry the vegetables, then cut them as listed so they cook at roughly the same rate. Keep the broccoli, beans, carrot, pepper, mushrooms, and bok choy in separate piles; they will go into the pan at different times. In a small bowl, stir together the fish sauce, soy sauce, sugar, water, and black pepper until the sugar dissolves. Having everything ready before heating the pan matters because stir-frying moves quickly.
- Heat the pan and start the aromatics. Set a large wok or 12-inch (30 cm) skillet over medium-high to high heat. Add 1 tablespoon (15 ml) oil and swirl to coat the cooking surface. When the oil shimmers, add the garlic and shallot. Stir constantly for about 30 seconds, just until fragrant; do not let the garlic brown deeply, since scorched garlic can taste bitter.
- Cook the firm vegetables first. Add the carrot and green beans and stir-fry for 2 minutes. Add the broccoli and 2 tablespoons (30 ml) of the measured sauce mixture, then stir for another 2 minutes. The small splash of liquid helps the broccoli cook through without requiring a long, softening simmer. Keep the vegetables moving and scrape the bottom of the pan if the sauce begins to stick.
- Add the remaining vegetables. Add the bell pepper and mushrooms, then cook for 2 minutes, stirring frequently. Add the remaining 1 tablespoon (15 ml) oil if the pan looks dry or the vegetables are catching. Tuck the bok choy into the pan and stir-fry for 1 to 2 minutes, until the leaves have wilted and the thicker stems are tender-crisp. If your pan is crowded, cook in two batches rather than letting the vegetables steam in a heap.
- Season and finish. Pour in the remaining sauce and toss for about 1 minute, until it lightly coats the vegetables and the liquid is mostly absorbed. Taste a piece of broccoli and a mushroom. Add a little more fish sauce for saltiness, pepper for warmth, or lime juice for a brighter finish. Take the pan off the heat while the vegetables still have some bite; residual heat will soften them slightly.
- Serve promptly. Scatter the scallions over the stir-fry and bring it to the table while hot. Spoon any sauce left in the pan over the vegetables and rice. The finished dish should taste savory and garlicky, with the vegetables distinct rather than soft or watery.
Tips
- Cut for even cooking. Slice carrots and beans thinly, and keep broccoli florets fairly small. Thick chunks need more time than tender leaves, so consistent sizing helps the whole pan finish together. If using a particularly thick broccoli stem, peel its fibrous outside and slice the tender center thinly; it cooks quickly and is good in the stir-fry.
- Use a hot, roomy pan. A wok is useful but not essential; a broad skillet works well. If vegetables cover the pan in a deep layer, they release moisture and turn steamy instead of lightly seared. Cook in batches when needed, then return everything to the pan to toss with the dressing at the end.
- Adjust the salt carefully. Fish sauce and soy sauce both bring salt, and brands differ in intensity. Start with the stated amounts, taste at the finish, and add more in small increments. Vietnamese fish sauce, or nước mắm, gives a characteristic savory depth; if it is unavailable, use additional soy sauce or vegan fish sauce, knowing that the flavor will be less distinctly fish-sauce-forward.
- Keep the vegetables dry. Rinse them ahead and dry them well, especially the bok choy and mushrooms. Wet vegetables can cool the pan and create excess liquid. Wash bok choy between its leaves because grit can collect near the base, then shake or pat it dry before cutting.
Serving Suggestions
Serve the vegetables immediately over steamed jasmine rice or another plain rice. The mild grain balances the salty, aromatic sauce and catches the little bit of dressing at the bottom of the pan. For a more substantial meal, add the stir-fry to a bowl with rice, sliced cucumber, fresh herbs, and a wedge of lime. A few cilantro leaves or Thai basil leaves make a fresh garnish, though they are optional rather than necessary.
This dish also works alongside grilled tofu, pan-seared fish, or simply seasoned chicken. If pairing it with a strongly flavored main, keep the vegetables as written so the meal has a bright, savory side rather than two competing sauces. For a vegetarian table, serve with tofu and check that the fish sauce is replaced with a vegetarian alternative. Put extra soy sauce, lime wedges, and sliced chilies on the table so diners can adjust their own portions.
Variations
Change the seasonal vegetables. Vietnamese home cooking uses many combinations of vegetables, so treat this recipe as a flexible rau xào template rather than a fixed list. Snow peas, napa cabbage, chayote, cauliflower, water spinach, or sliced zucchini can replace vegetables in similar quantities. Water spinach (rau muống) is a familiar option in Vietnamese cooking, but it may be hard to find; use spinach or tender kale instead. These substitutes soften differently, so add leafy greens near the end and give firmer vegetables a few extra minutes.
Make it vegetarian. Replace the fish sauce with 1 tablespoon (15 ml) vegan fish sauce, or use another 1 tablespoon (15 ml) soy sauce and add 1 teaspoon (5 ml) lime juice at the end. The soy-only version is saltier and less rounded, so taste before adding any extra seasoning. For a gluten-free version, use tamari in place of soy sauce and verify that the fish sauce or vegan alternative is labeled gluten-free.
Add protein or heat. For a plant-based main, stir in 8 ounces (225 g) of drained, cubed firm tofu, browned separately, when you add the final sauce. Thinly sliced fresh chili can be cooked briefly with the garlic, or serve chili sauce on the side. Avoid adding too much chili at the start if you are cooking for a group; keeping the base mild makes the dish easier to share.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The vegetables will lose some crispness as they sit, especially the bok choy and mushrooms, but the garlic-fish-sauce flavor remains useful for a quick lunch. For the best texture, store rice separately from the vegetables.
Reheat only the portion you plan to eat. Warm it in a skillet over medium heat with a teaspoon or two of water, tossing until steaming hot; a microwave also works in short bursts, stirred between each burst. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid prolonged heating, which makes the vegetables softer. Freezing is possible for up to about 2 months in an airtight freezer container, but thawed vegetables will be much softer; use them in soup or noodles rather than expecting a crisp stir-fry texture.
Frequently Asked Questions
What does rau xào mean?
Rau means vegetables or greens, and xào refers to a quick sauté or stir-fry. Rau xào describes a broad style of vegetable dish, not one single required combination. The vegetables, aromatics, and seasoning vary, so this recipe uses a practical mix of common produce with garlic and a fish-sauce dressing.
Can I make this without a wok?
Yes. A large, heavy skillet is a good substitute, and the method stays the same. Choose the widest pan you have so moisture can evaporate and the vegetables have room to move. If your skillet is small, stir-fry the vegetables in two batches and combine them only after they are nearly cooked, just before adding the sauce.
Can I use frozen vegetables?
You can, although the result will be softer and may release more water. Thaw frozen vegetables and drain them well before cooking, then add them near the end because they are already blanched. For a better sear, pat them dry and cook in a single layer. Fresh carrots, beans, and broccoli are preferable when a crisp-tender texture is the goal.
What can I use instead of fish sauce?
Vegan fish sauce is the closest direct alternative for a vegetarian version. Otherwise, use soy sauce or tamari, starting with the suggested quantity, and finish with lime juice to add a little brightness. Soy sauce does not have the same fermented seafood aroma, so the finished stir-fry will taste more like a general savory vegetable stir-fry than one seasoned with nước mắm.
How do I stop the vegetables from becoming soggy?
Dry them well, heat the pan before adding oil, and avoid crowding it. Work in batches if needed, and add the sauce only after the vegetables are nearly tender. Do not cover the pan: trapping steam softens the vegetables quickly. Turn off the heat while the greens are still bright and the firmer pieces still have a little resistance.
Can I prepare the ingredients ahead?
Yes. Wash and cut the vegetables and mix the sauce up to a day ahead, storing each separately in covered containers in the refrigerator. Keep mushrooms dry until cooking if possible, and store cut bok choy chilled. The actual stir-frying is best done just before serving, because the vegetables are at their crispest straight from the pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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