What Is Kangkong?
A semi-aquatic tropical plant featuring hollow stems and long, verdant leaves, widely enjoyed in Southeast Asian cuisine for its mild, earthy flavor and crisp texture.
What Does Kangkong Taste Like?
Kangkong has a mild, earthy, slightly sweet taste with green, fresh aromas.
- Taste
- Mild, Earthy, Slightly Sweet
- Texture
- Tender leaves, Crunchy hollow stems
- Aroma
- Green, Fresh
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 80g (1 cup chopped) Calories19 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein2.7 g
Total Carbohydrate3.1 g
Dietary Fiber2.1 g
Total Sugars1.1 g
Calcium73 mg
Iron1.7 mg
Potassium310 mg
Chef’s Secret
Separate kangkong stems from leaves. Cook stems first for a minute or two before adding leaves to ensure even cooking and retain desired crunch.
Kangkong Substitutes & Ratios
The best substitute for Kangkong is Spinach, used at a 1:1 ratio. Similar mild flavor, lacks crunchy stem texture
How to Choose & Store Kangkong
- Choose vibrant green, crisp leaves and firm stems.
- Avoid yellowing or slimy spots.
What Pairs Well With Kangkong?
- Garlic
- Chili
- Soy Sauce
- Oyster Sauce
- Fermented Bean Curd
- Shrimp Paste
Frequently Asked Questions
What does Kangkong taste like?
Mild, Earthy, Slightly Sweet Green, Fresh
What is a good substitute for Kangkong?
The best substitute is Spinach (1:1). Similar mild flavor, lacks crunchy stem texture
How do you choose and store Kangkong?
Choose vibrant green, crisp leaves and firm stems. Avoid yellowing or slimy spots.