1. What Is Morning Glory Vegetable?

Morning glory vegetable, known locally in Vietnam as rau muong, is a popular leafy green that holds a special place in the daily meals of Vietnamese people. Internationally referred to as water spinach or swamp cabbage, this fast-growing plant thrives in tropical and subtropical climates and is commonly found across Southeast Asia, especially in Vietnam, Thailand, Indonesia, and the Philippines.

Rau muong is known as morning glory or water spinach

Botanically, morning glory belongs to the Convolvulaceae family – the same family as the ornamental morning glory flower – and is characterized by its long, hollow stems and slender, arrow-shaped leaves. What makes this vegetable stand out is not only its mild, slightly earthy flavor and tender crunch but also its incredible adaptability to different environments and cooking styles.

In Vietnam, there are two widely recognized types of morning glory:

• White morning glory (rau muong trang): Grown mainly on land, this variety features thinner, paler green stems and leaves. It has a softer texture and a lighter taste, making it ideal for boiling or stir-frying with garlic. It requires less water and is commonly cultivated in rural home gardens or small plots near villages.
• Purple morning glory (rau muong tia): This variety grows best in wet environments such as ponds, flooded fields, and floating gardens. With thicker reddish stems and a more vibrant green color, it has a slightly stronger flavor and a firmer, crunchier bite. Its robust texture makes it well-suited for soups, salads, and pickled dishes.

Morning glory is more than just a vegetable in Vietnam — it is a reflection of the country’s agricultural roots and culinary simplicity. From countryside kitchens to urban food stalls and fine-dining establishments, rau muong appears in countless meals throughout the day, celebrated for both its taste and its cultural familiarity. Whether served with rice, added to soup, or turned into a refreshing salad, morning glory continues to be a versatile and cherished ingredient in Vietnamese cuisine.

2. Nutritional Value & Health Benefits

Beyond its culinary appeal, morning glory is celebrated for being a low-calorie, nutrient-dense vegetable that contributes to a balanced and health-conscious diet. With only around 18 kcal per 100 grams, it is an excellent choice for those seeking flavorful meals that are also light and nourishing.

This humble green is packed with essential vitamins and minerals. It contains high levels of vitamins A, C, E, K, and B6, which support vision, skin health, immune function, and blood clotting. Additionally, it offers important minerals like iron, calcium, potassium, and magnesium, making it a strong dietary source for maintaining energy levels, bone strength, and healthy muscle function.

Morning glory is low in calories and rich in vitamins and minerals

Morning glory also contains a modest amount of plant-based protein, dietary fiber, and a range of antioxidants that help fight inflammation and oxidative stress in the body.

Key health benefits include:

• Boosting the immune system and maintaining healthy eyesight due to its rich vitamin A and C content
• Improving digestion and preventing constipation thanks to its natural fiber
• Reducing the risk of anemia, especially in vegetarians, by providing a plant-based source of iron
• Supporting heart health and potentially helping regulate blood sugar levels, thanks to its combination of potassium, magnesium, and antioxidants

A few health considerations:

Morning glory, particularly the water-grown variety, contains oxalates – natural compounds that can interfere with calcium absorption and may contribute to kidney stones or urinary tract issues in sensitive individuals. As a result, people with such conditions are advised to consume it in moderation. It is also important to thoroughly wash and cook morning glory, especially when sourced from ponds or wetlands, to remove any potential bacteria or contaminants.

When enjoyed as part of a well-rounded diet, rau muong offers both flavor and function – a perfect harmony of tradition and wellness in Vietnamese cuisine.

3. Cultural Significance In Vietnamese Cuisine

In Vietnam, morning glory is more than just a side dish – it is a cultural staple that reflects the country’s culinary spirit: fresh, humble, and deeply connected to the land. Known as rau muong, this versatile green is a familiar sight on dining tables from north to south, transcending geography, social class, and cooking style.

You will find morning glory:

• In everyday home-cooked meals, often simply boiled or stir-fried with garlic
• At street food stalls and rice eateries, where it complements grilled meats, braised fish, or noodle soups
• In Buddhist vegetarian meals, where it plays a vital role as a plant-based protein and fiber source
• In luxury restaurants, where it may be elevated into fine-dining dishes with creative sauces or imported ingredients

Morning glory is enjoyed from street food to fine dining across vietnam

Its popularity comes from its ease of preparation, affordability, and ability to absorb flavor while still offering a satisfying crunch. Among all the dishes that feature it, the most iconic is stir-fried morning glory with garlic (rau muong xao toi) – often called “the national vegetable dish” by locals and travelers alike. It is a must-try for any visitor seeking to understand the everyday flavors that Vietnamese people cherish.

Ultimately, morning glory symbolizes more than nourishment – it embodies a sense of belonging, resilience, and cultural identity, making it a green that speaks to the soul of Vietnam.

4. 7 Classic Dishes From Morning Glory

Morning glory (rau muong) is a key ingredient in a variety of traditional Vietnamese dishes that showcase its fresh taste and textural versatility. From quick stir-fries to hearty soups and tangy salads, these seven classic preparations demonstrate why this humble green has become a favorite in Vietnamese kitchens across generations.

1. Stir-fried morning glory with garlic (Rau muong xao toi)

Perhaps the most iconic way to enjoy this vegetable, stir-fried morning glory with garlic is a simple yet flavorful dish found in every corner of Vietnam. Fresh garlic is sizzled in hot oil to release its aroma before handfuls of chopped morning glory are tossed into the wok and flash-fried over high heat. The result is a vibrant, garlicky side dish best enjoyed with a bowl of steamed white rice.

Stir-fried morning glory with garlic is a beloved vietnamese side dish

2. Boiled morning glory (Rau muong luoc)

Minimalist and refreshing, this dish involves quickly blanching morning glory stems and leaves in boiling water, then serving them with a small bowl of lime fish sauce (nuoc mam chanh) for dipping. It’s especially popular in hot summer months and often accompanies rich or spicy dishes to balance the meal.

Boiled morning glory is served with lime fish sauce for a light summer dish

3. Morning glory soup with dried shrimp (Canh rau muong tom kho)

A staple in family meals, this light and savory soup combines the natural sweetness of dried shrimp with the crisp freshness of morning glory. The broth is clear and comforting, often seasoned simply with fish sauce and garlic, making it a daily favorite in southern Vietnamese homes.

Morning glory soup with dried shrimp is a light and comforting family dish

4. Morning glory salad (Goi rau muong)

Blanched morning glory is chilled and tossed with lime juice, chili, minced garlic, sugar, and a generous sprinkle of crushed peanuts to create a zesty and crunchy salad. Perfect for warm-weather dining, this dish delivers bright flavors and a satisfying texture that pairs well with grilled meats or seafood.

Morning glory salad is a zesty mix of lime juice, chili, and peanuts

5. Pickled morning glory (Rau muong muoi chua)

A sweet-and-sour pickle made by fermenting sliced morning glory stems with garlic, chili, and vinegar. Often served as a side dish with braised pork, grilled fish, or sticky rice, this tangy preserve adds contrast and cuts through richness in traditional Vietnamese meals.

Pickled morning glory offers a tangy balance to rich vietnamese dishes

6. Morning glory porridge (Chao rau muong)

This gentle and nourishing porridge combines finely chopped morning glory with minced pork or shrimp, simmered into a soft rice gruel. Easy to digest, it’s commonly served to children, the elderly, or those recovering from illness — though many enjoy it simply for its comforting taste and texture.

Morning glory porridge is a soothing dish often served to children and the elderly

7. Morning glory hotpot with crab (Lau ghe rau muong)

A coastal specialty, this fragrant hotpot features a rich broth made from crab, tomato, lemongrass, and ginger, with fresh morning glory added just before serving. The greens absorb the umami-rich soup beautifully, offering a unique hotpot experience that’s popular in seaside cities like Nha Trang and Da Nang.

Morning glory hotpot with crab is a coastal favorite in vietnam’s seaside cities

Each of these dishes reflects a different facet of Vietnam’s regional and seasonal cuisine, turning a simple green into a star of the table. Whether you’re enjoying a street-side meal or a multi-course family feast, morning glory is sure to appear — humble, wholesome, and deeply Vietnamese.

5. Differentiating Morning Glory Types

While morning glory may appear similar at first glance, Vietnam actually cultivates two main varieties, each with its own physical traits, growing environment, and culinary applications. Understanding the difference helps travelers and food lovers appreciate how regional farming and traditional cooking techniques influence the way this humble vegetable is enjoyed across the country.

Stem Color:

White morning glory, also known as rau muong trang, features light green stems and leaves that are more delicate in both color and texture. In contrast, the purple variety (rau muong tía) is easily identified by its reddish stems, which are typically thicker and slightly firmer when cooked. This difference in stem color also reflects the plant’s growing environment and intended culinary use.

Growth Conditions:

White morning glory is highly adaptable and can be cultivated in both dry or slightly moist soil, making it ideal for household gardens, urban plots, and farms in the countryside. On the other hand, purple morning glory thrives in water-rich environments such as ponds, canals, rice paddies, and floating gardens. Its aquatic roots allow it to grow faster and more robustly, especially in southern Vietnam where wetlands are abundant.

White and purple morning glory grow in different conditions from dry soil to wetlands

Common Culinary Uses:

Because of its softer texture, white morning glory is most commonly used in stir-fried dishes or simply boiled and served with dipping sauce. Its mild flavor allows garlic or dipping sauces to shine. The purple variety, with its firmer texture and deeper flavor, is well-suited for soups, hotpots, and salads, where it retains a satisfying crunch and absorbs the richness of broths and dressings.

In sum, both types of morning glory are valued in Vietnamese cuisine, but each is chosen carefully depending on the dish, cooking method, and regional preference. Whether you’re sampling a street food stir-fry in Hanoi or savoring crab hotpot in Da Nang, understanding these subtle differences will help you enjoy the vegetable more fully.

6. Vietnamese Vs. Thai Stir-Fried Style

Stir-fried morning glory is a popular dish not only in Vietnam but also across Southeast Asia, particularly in Thailand. While both countries share a love for this vibrant vegetable, the flavors and cooking techniques used in each cuisine offer distinct interpretations that reflect their unique cultural palates. Here’s how the Vietnamese and Thai styles differ in preparing this much-loved dish:

Vietnamese Style:

In Vietnam, stir-fried morning glory (rau muong xao toi) is all about simplicity, freshness, and balance. The dish typically features fresh garlic sautéed in oil until fragrant, followed by handfuls of chopped morning glory quickly tossed in a hot wok. A splash of fish sauce provides a savory umami depth, and sometimes a touch of oyster sauce is added for richness. Unlike its Thai counterpart, the Vietnamese version is not spicy and focuses on preserving the vegetable’s natural crunch and bright green color. This approach highlights the purity of ingredients and pairs beautifully with steamed rice and savory main dishes.

Thai Style:

Thailand’s take on stir-fried morning glory, known as pad pak boong fai daeng, delivers a bolder and more complex flavor profile. The sauce typically includes soy sauce, palm sugar, oyster sauce, and fermented soybean paste, which together create a richer, more caramelized umami taste. A defining feature of the Thai version is the use of bird’s eye chili and crushed garlic, which are stir-fried over high heat to release intense aroma and heat. The dish is noticeably spicier and sweeter than the Vietnamese style, with slightly softer stems due to the longer cooking time.

7. Where To Eat Morning Glory In Vietnam

Morning glory (rau muong) is one of the most widely available and beloved vegetables across Vietnam. No matter where your journey takes you — from bustling cities to coastal towns or peaceful rural villages — you’re likely to encounter this green staple on menus big and small. Its versatility makes it a popular choice in every type of dining setting, whether as a humble side dish or a gourmet culinary highlight.

You’ll find morning glory in:

• Street food stalls – Often served alongside grilled pork (thit nuong), crispy fish, or savory rice dishes, stir-fried morning glory is a comforting and affordable street food favorite.
• Traditional Vietnamese eateries – Here, you might find it boiled with a side of lime fish sauce, or stir-fried with garlic and fermented bean paste, forming an essential part of family-style meals.

Morning glory is a popular side dish in street stalls and family-style eateries

• Vegetarian restaurants and pagoda meals – Morning glory is a staple in Buddhist vegetarian cuisine, appearing in clear soups, light porridge, or refreshing salads.
• High-end restaurants and resort dining – Upscale Vietnamese and fusion restaurants may reinvent this humble green with seafood, duck, or artisanal sauces, elevating it to fine-dining status.

Beyond dining out, fresh morning glory is sold daily in local wet markets, supermarkets, and even convenience stores, usually tied in bundles and ready to cook. If you're staying in a serviced apartment or taking a cooking class, this is a wonderful opportunity to try your hand at making stir-fried morning glory yourself — a truly local experience.

Don’t just read about it — taste it for yourself. Vietnam welcomes you with dishes that awaken all five senses, and morning glory is one of its most vibrant, down-to-earth expressions. From the alleyways of Hanoi’s Old Quarter to the beachside grills of Phu Quoc, every region tells its own story through this beloved vegetable. Book your flight with Vietnam Airlines and get ready to explore the country’s freshest flavors — one delicious dish at a time.