06 Oct. 2024

Though humble as a side dish, morning glory holds a special place in Thai cuisine and counts among the most cherished vegetable preparations for locals. Discover the traditional recipe for this beloved dish.

What is morning glory in Thai cuisine?

Morning glory ranks among the signature dishes of Thai cuisine and appears throughout Asia. A dish that's wonderfully simple and quick to prepare, it combines water spinach with garlic, chilies, and a salty-sweet sauce. Thais enjoy it at every meal—breakfast, lunch, or as an accompaniment to main courses.

Worth noting: this spinach variety appears in every Thai market. It's recognizable by its long, hollow stems and delicate, vibrant green leaves. Plants typically reach 12 to 24 inches in length and are usually sold in generous bunches.

Why is this dish called "morning glory"?

The term morning glory refers to Chinese water spinach, scientifically known as Ipomoea Aquatica (also called water bindweed), which belongs to the "Morning Glory" genus, named for its trumpet-shaped flowers that peak in bloom during morning hours. In Thai, it's called "Pak Bung."

The traditional morning glory recipe

Prep time: 10 minutes. Cook time: 5 minutes.

Ingredients for 1 serving:

• 1 bunch of Pak Bung (water spinach),
• 2 fresh Thai chilies,
• 4 garlic cloves.

For the sauce:

• 1/2 tablespoon full-strength Thai soy sauce,
• 1 tablespoon oyster sauce,
• 1 teaspoon light Thai soy sauce,
• 1/4 teaspoon sugar,
• 2 tablespoons water,
• 1 tablespoon cooking oil.

Preparation:

Step 1: Trim the roots from the water spinach, rinse thoroughly, and cut into 3 to 4-inch pieces. Set aside in a bowl.

Step 2: Crush or slice the chilies to your preference and heat tolerance (remove seeds if you prefer less spice).

Step 3: Peel and crush the garlic cloves.

Step 4: Using a mortar and pestle, pound the garlic and chilies until you achieve a rough, crushed texture.

Step 5: In a small bowl, combine the garlic and chili mixture with the oyster sauce, full-strength Thai soy sauce, and light soy sauce. Pour this mixture over the water spinach.

Step 6: Heat a wok over high heat and add the cooking oil. Once the oil is hot, add the entire spinach mixture at once.

Step 7: Stir-fry quickly, adding a splash of water if needed, until the water spinach wilts, the leaves become tender, and the stems remain crisp. This should take just one to two minutes maximum. Keep stirring constantly.

Step 8: Serve immediately with steamed rice. Pair it with a meat, fish, or tofu-based dish.

Enjoy!

Good to know:

Since morning glory is prepared fresh, you can season it to your taste. Feel free to prepare it—or request it—without chilies if you prefer milder flavors. You can also make a vegetarian version by omitting the oyster sauce.

Florine Dergelet

Florine Dergelet

A web writer for over 10 years, Florine Dergelet is a traveler driven by an open heart and the desire to discover the world. Each of her articles is an invitation to slow down, to listen, to understand. For her, travel isn't about checking countries off a map—it's about weaving connections (often invisible but always powerful) with places, peoples, and creatures from across the animal kingdom.

Her philosophy? Advise travelers with integrity, awaken their awareness of animal welfare, cultural respect, and the importance of humble, sustainable tourism. Because the most beautiful memories are often born far from the spotlight—in the shadow of a trail, during a quiet conversation, or in the soft breath of a world we finally take time to truly hear…