Common English Names for Kangkung
Kangkung is a vegetable with many aliases. Its most recognized English name is water spinach. This name is a direct reference to its primary growing environment: water or very moist soil. Other names are also used, often interchangeably, depending on the region and the specific variety of the plant.
Water Spinach
As the most common English name, "water spinach" clearly describes the plant's aquatic nature, growing along riverbanks, ponds, and floodplains. It is important to note that despite its name, it is not a true spinach (from the Amaranthaceae family) but belongs to the morning glory family (Convolvulaceae). This name is frequently used in culinary contexts and at international markets.
Water Morning Glory
The name water morning glory is derived from the fact that kangkung is a species of morning glory. The plant produces trumpet-shaped flowers, similar to other morning glory varieties, though it is cultivated for its edible leaves and shoots rather than for ornamental purposes.
Swamp Cabbage
Another English term, swamp cabbage, refers to the vegetable's habitat in wet, marshy areas. While this name might not sound as appetizing, it accurately describes the conditions in which the plant thrives.
Chinese Watercress and Ong Choy
In some regions, it is ambiguously referred to as Chinese watercress or by its Cantonese name, ong choy. It is not botanically related to watercress (Nasturtium officinale), which is from the mustard family. This misnomer highlights the vegetable's use in Chinese cooking, especially Cantonese cuisine, where it is a popular stir-fried dish.
Culinary Uses of Kangkung Across Asia
Kangkung's versatility makes it a beloved ingredient in a wide array of Asian dishes. Here are some examples of its culinary applications:
- Malaysian and Indonesian cuisine: The tender shoots are commonly stir-fried with chili, garlic, and belacan (shrimp paste) to create Kangkung Belacan.
- Filipino cuisine: Known locally as kangkóng, it is a key ingredient in savory stews like sinigang and sautéed with garlic, vinegar, and soy sauce in Adobong Kangkong. It can also be deep-fried into a crispy appetizer.
- Thai cuisine: Called phak bung, it's often eaten raw with nam phrik (chili dip) or quickly stir-fried with garlic and chili in the famous dish phak bung fai daeng (red-hot stir-fried morning glory).
- Vietnamese cuisine: Known as rau muống, it is a staple in soups like canh chua and used in salads and stir-fries.
- Chinese cuisine: Often called kong xin cai (hollow-heart vegetable) or tung choi, it's stir-fried with garlic, fermented tofu, or chili bean paste.
A Table of Kangkung Names and Their Origins
| Name in English | Other Common Name | Region of Origin | Scientific Name | Culinary Use | Texture |
|---|---|---|---|---|---|
| Water Spinach | Kong Xin Cai | East Asia, Southeast Asia | Ipomoea aquatica | Stir-fries, soups, salads | Crisp, delicate |
| Water Morning Glory | Rau Muống | Southeast Asia | Ipomoea aquatica | Soups, curries | Tender |
| Swamp Cabbage | Kangkung | Indonesia, Malaysia | Ipomoea aquatica | Cooked with shrimp paste | Succulent |
| Ong Choy | Tung Choi | Southern China, Hawaii | Ipomoea aquatica | Stir-fried with fermented tofu | Crunchy |
Nutritional Profile and Health Benefits
Kangkung is not only delicious but also packed with nutrients. It is an excellent source of vitamins and minerals.
- Rich in vitamins: It contains high levels of Vitamins A and C, crucial for immune function and vision.
- Essential minerals: Kangkung is a good source of iron, calcium, and magnesium, supporting blood health and strong bones.
- Antioxidants: The vegetable contains compounds that act as antioxidants, helping to protect the body from free radical damage.
- Potential medicinal uses: Traditional medicine in some regions has used kangkung for its supposed insulin-like properties and to treat liver disorders.
How to Prepare Kangkung Safely
Because kangkung often grows in aquatic environments, especially in the wild, proper cleaning is essential to remove any potential contaminants. The risk of parasites, such as the intestinal fluke Fasciolopsis buski, can be reduced by thoroughly washing and cooking the vegetable. The best practices include:
- Soaking and washing: Submerge the vegetable in cold water for several minutes and rinse thoroughly to remove all soil and debris.
- Trimming: Trim off any tough, woody parts of the stem.
- Cooking: Frying, blanching, or boiling is recommended to ensure food safety.
Conclusion
In summary, the name kangkung refers to a versatile and nutritious leafy green known by multiple names in English, including water spinach, water morning glory, and swamp cabbage. This tropical plant is a staple in many Asian cuisines, cherished for its mild flavor and tender texture. From a spicy Malaysian stir-fry to a sour Filipino soup, its culinary uses are as diverse as its names. While preparing it, ensure thorough cleaning and cooking to enjoy its many health benefits safely.
World Vegetable Center provides research and cultural practices for growing kangkung, confirming its significance as a globally recognized vegetable.
