What is the other name for kangkong in English?

December 30, 2025 •

3 min read

Native to Southeast Asia, kangkong, a popular leafy green, is cultivated extensively throughout East and South Asia. Its various English names reflect its widespread presence and local interpretations, which can sometimes cause confusion for new cooks or gardeners.

Quick Summary

Kangkong has several English names, with 'water spinach' being the most common, followed by 'swamp cabbage,' 'river spinach,' and 'Chinese water spinach'.

Key Points

Water Spinach: The most common English name for kangkong, a semi-aquatic plant from the morning glory family.
Multiple Aliases: Other English names include swamp cabbage, river spinach, and Chinese water spinach, reflecting its growth habit.
Ong Choy: This is the Cantonese name for kangkong and is frequently used in Chinese restaurants and markets.
Hollow Stems: A key feature of the aquatic variety is its hollow, buoyant stems, which distinguishes it from true spinach.
Culinary Versatility: Kangkong's leaves and stems are used in stir-fries, soups, and salads, prized for their mild flavor and crisp texture.
Cultural Significance: The different names highlight the vegetable's widespread consumption and cultural importance across various parts of Asia.

The Many Names of Kangkong

Kangkong, a staple vegetable in many Asian cuisines, has a surprisingly diverse range of names in English, depending on the region and context. The most universally recognized English name is water spinach, a direct descriptor of its growth habit as a semi-aquatic plant and its resemblance to common spinach. Other popular and descriptive names include swamp cabbage and river spinach, which highlight its natural preference for marshy or flooded areas.

Chinese cuisine has also contributed several names to the English lexicon. It is often referred to as Chinese water spinach or Chinese watercress. In Cantonese, it is known as ong choy (蕹菜), and this name is frequently used in Chinese restaurants and markets in Western countries. Its botanical heritage as part of the morning glory family gives rise to yet another name, water morning glory or water convolvulus.

What About 'Ong Choy'?

While the term 'kangkong' is widely understood in Southeast Asia, particularly in Malaysia, Indonesia, and the Philippines, the name ong choy is a staple in Cantonese-speaking communities. The two terms refer to the same vegetable, scientifically known as Ipomoea aquatica. When shopping in Asian markets, knowing both names is beneficial, as vendors may label the product using either term based on their cultural background.

Botanical Background and Variety Differences

Kangkong (Ipomoea aquatica) is a fast-growing, semi-aquatic tropical plant that thrives in moist soil or standing water. Its hollow, buoyant stems are a key identifying feature, particularly in the lowland or aquatic variety, which allows it to float on the water's surface. This is a major difference from true spinach, which is an unrelated plant grown in soil.

There are two main recognized types of kangkong: the lowland or aquatic type (Ipomoea aquatica) and the upland type (Ipomoea reptans).

Common Features:

Green, lanceolate or arrowhead-shaped leaves
Hollow stems (especially in the aquatic variety)
Mild, slightly nutty flavor
Edible leaves and young shoots

Varietal Differences:

Lowland/Aquatic: Broader leaves, adapted to flooded conditions, yields multiple harvests.
Upland: Narrower leaves, adapted to moist soil, typically harvested once.

How to Identify Kangkong and Its Lookalikes

To correctly identify kangkong, look for its distinctive long, hollow stems and smooth, arrowhead-shaped leaves. Unlike common spinach, which grows as a dense bush close to the ground, kangkong stems can be several feet long, with leaves growing alternately along the vine. It is sometimes confused with true spinach or watercress, but the hollow stem and trumpet-shaped flowers of kangkong are unique indicators.

Culinary Uses and Flavor Profile

Kangkong is incredibly versatile in the kitchen. Both the leaves and the tender, crunchy stems are used in cooking. Its mild flavor pairs well with strong seasonings like garlic, fermented shrimp paste (belacan), soy sauce, and chilies.

Common Preparations:

Stir-fried: Sautéed quickly with garlic, oyster sauce, or shrimp paste (kangkong belacan in Malaysia).
Soups: Added to broth-based soups like the Filipino sinigang to provide a leafy green component.
Blanched: Served blanched in salads with a dressing of vinegar or calamansi juice.
Crispy Fried: Leaves can be coated in a batter and deep-fried for a crunchy appetizer.

Common English Names for Kangkong


Name in English	Origin/Context	Notable Features
Water Spinach	General/Culinary	Most common English name; describes its growth habitat and culinary use.
Swamp Cabbage	Regional/Descriptive	Refers to its growth in wet, marshy areas and its large leaves.
Chinese Water Spinach	Regional/Descriptive	Used often to specify the variety used in Chinese cuisine.
River Spinach	Regional/Descriptive	Highlights its ability to grow along waterways.
Water Morning Glory	Botanical	Refers to its family, Convolvulaceae, the morning glories.
Ong Choy	Cantonese	A common name in Hong Kong and for Chinese communities abroad.
Water Convolvulus	Botanical/Specific	Another technical term for the plant based on its genus.

Conclusion

While the name kangkong is the most widely used in Southeast Asia, its array of English names—including water spinach, swamp cabbage, and ong choy—offers a clear picture of its aquatic nature and regional culinary significance. For international cooks and food enthusiasts, understanding these alternative names is key to confidently navigating Asian markets and recipes. The vegetable's mild flavor and versatile texture make it a rewarding ingredient to explore, no matter what you call it. To learn more about this and other edible plants, visit the Wikipedia entry for Ipomoea aquatica.

Frequently Asked Questions

The word 'kangkong' is a common name, likely originating from Malay or a Philippine language, for the semi-aquatic plant species Ipomoea aquatica.

No, kangkong and regular spinach are not the same. Kangkong is from the morning glory family with hollow stems, while regular spinach is from the amaranth family with solid stems and is typically grown in soil.

It gets the name 'swamp cabbage' because it is a semi-aquatic plant that grows naturally in wet, swampy areas, and its broad leaves can resemble those of a cabbage.

'Ong choy' is the Cantonese name for kangkong and is commonly used in Hong Kong and in Cantonese-speaking communities globally.

While it can technically be eaten raw, it is recommended to cook kangkong to kill any potential parasites, particularly if it was grown in contaminated water sources.

Kangkong has a mild, slightly nutty flavor, and its texture is similar to watercress or regular spinach, with the hollow stems providing a distinct crunch.

Popular kangkong dishes include stir-fries with garlic or shrimp paste (kangkong belacan), sour soups like the Filipino sinigang, and blanched vegetable salads.

Yes, in some regions, particularly in parts of the United States, kangkong is considered a noxious weed due to its aggressive, invasive growth habit in warm, aquatic environments.