How is Morning Glory used in Thai cooking?

Morning glory - pak bung, or water spinach - is the hollow-stemmed green behind that dramatic flash-fried stir-fry where the wok catches flame. There are three kinds: Chinese morning glory, the common one for stir-fries, which must be cooked; swamp cabbage, with white-and-red stems, eaten raw alongside som tam; and Thai morning glory, used for soups like gaeng tay po. Stir-fried hard and fast with garlic and chili, the stems stay crunchy while the leaves collapse and soften. Speed and high heat are the whole trick.

Can I cook with Morning Glory in a Chiang Mai cooking class?

Yes - we use Morning Glory in our hands-on classes. Explore them on our Cooking Classes page.

Morning Glory - Fresh Thai Vegetables | Thai Akha Kitchen

Morning glory - pak bung, or water spinach - is the hollow-stemmed green behind that dramatic flash-fried stir-fry where the wok catches flame. There are…

Morning Glory - Fresh Thai Vegetables | Thai Akha Kitchen Morning glory - pak bung, or water spinach - is the hollow-stemmed green behind that dramatic flash-fried stir-fry where the wok catches flame. There are…