Ong Choi (Ipomoea aquatica), is a member of the Morning Glory family (Convolvulaceae). The most common varieties are bright green and grow up to 14 inches tall. Ong Choi is of East Indian origin and a member of the Convolvulaceae (morning glory) family. Ong Choi is extremely popular in Southern China, Vietnam, Malaysia and Thailand. Ong choi in Chinese literally translates as "hollow vegetable". Although Ong Choi is closely related to sweet potato (Ipomea batatas) and convolvulus, it has no relationship with the common spinach.

Hydroponic Ong Choi/Morning GloryHydroponic Ong Choi/Morning GloryOng Choi/Morning Glory


Morning Glory, Chinese Water Spinach, Kankun, Kong Xin Cai (Kong Shin Tsai), Chau Gan Choi, Rau Muon, and Swamp Cabbage.


Lightly boil, steam, stir-fry with shrimp paste, combined with other greens and used in soups. Ong Choi deteriorates rapidly once picked, so ideally it must always be used very fresh. The leaves can be used whole, or cut into smaller pieces and like ordinary spinach, the stems require slightly longer cooking than the leaves.

Ong Choi/Morning GloryOng Choi/Morning GloryOng Choi/Morning Glory

Almost all parts of the young plant are eaten, although the shoot tips and younger leaves are preferred. Older stems that are from plants cultivated on dry land, contain considerable fiber and therefore the cultural methods emphasize the production of young succulent tips.

Here in Europe, Ong Choi is sometimes treated as ordinary spinach, where it is sauteed with butter and garlic, or with bacon, and tossed with a little vinegar and sugar. In contrast, the Chinese will consume this vegetable in a variety of ways such as in soup, batter fried, or raw.

The Cantonese exclusively stir-fry it, with a generous amount of garlic (or garlic shallots) and either white fermented bean curd or fermented shrimp sauce; chilli is commonly added.

In Thailand, Ong Choi is known as phak bung, and is eaten raw, often with green papaya salad or nam phrik, in stir-fries and also in curries.

Ong choi is a common ingredient and garnish in Vietnam cuisine. In the South of Vietnam, Ong Choi is julienned into thin strips and eaten with many kinds of noodles. Other popular Vietnamese Ong Choi dishes include adding to sour soup (canh chua), Ong Choi sauteed with chopped garlic, oil and fish sauce, then served as a side dish.

In Laos, ong Choi is known as pak bong, and in Burma, gazun ywet, here it is usually stir-fried with oyster sauce or yellow soybean paste, and garlic and chillies.

In Cambodia, Ong Choi is called trakuon and is used in many traditional dishes.

In the Philippines, it is called Kang Kong, and used in in fish and meat stews, such as sinigang. Again, a very popular way of cooking Ong choi is is sautéed in cooking oil, onions, garlic, vinegar, soy sauce, and bouillon cube.

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UK: Currently growing Ong Choi (Morning Glory) hydroponically for all year UK supply, please contact us for more details.

For further information please email or ring us on (+44) 1945 583 0335.