Phat Pak Bung, also known as Stir-Fried Water Morning Glory, is a beloved dish in Southeast Asian cuisine, particularly in Thailand. This vibrant dish features wild water spinach, which is rapidly stir-fried with garlic, chili, and a splash of soy sauce or oyster sauce, creating an explosion of flavors and textures. The popularity of Phat Pak Bung can be attributed to its fresh ingredients, quick cooking time, and nutritional benefits, making it a staple in local street food markets and home kitchens alike. As noted by culinary experts, “Phat Pak Bung is not just a dish; it captures the essence of Thai cooking with its simplicity and bold flavors.” Whether enjoyed as a side dish or a main course, this stir-fried delight is a must-try for anyone looking to experience the authentic tastes of Thailand.
Phat Pak Bung (Stir-Fried Water Morning Glory)
Phat Pak Bung is a beloved dish in Thai cuisine, widely enjoyed for its vibrant flavors and delightful crunch. This simple yet delectable stir-fry highlights the unique texture of water morning glory (also known as kangkong), a leafy green vegetable commonly used in Southeast Asian cooking. Its close association with street food culture, typically served alongside fragrant jasmine rice and a protein of choice, makes it a popular choice among locals and visitors alike.
History
The origins of Phat Pak Bung can be traced back to rural Thailand, where water morning glory is cultivated in wetlands. Since ancient times, this vegetable has been a staple in Thai diets due to its availability and nutritional benefits. With the rise of street food culture in Thailand, Phat Pak Bung has become an iconic dish, reflecting the simplicity and freshness that characterize traditional Thai cooking.
Preparation
Ingredients
| Ingredient | Quantity |
|---|---|
| Water morning glory (kangkong) | 300 g |
| Garlic (minced) | 3 cloves |
| Chili (sliced, optional) | 1-2, to taste |
| Vegetable oil | 2 tablespoons |
| Oyster sauce | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Sugar | 1 teaspoon |
| Water | 2 tablespoons |
Cooking Steps
- Prepare the vegetables: Rinse the water morning glory under cold water to remove any dirt. Drain well and cut into manageable lengths (about 4-5 inches).
- Heat the oil: In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.
- Sauté garlic: Add the minced garlic to the hot oil and stir-fry for about 30 seconds, or until fragrant and golden brown. Be careful not to burn it!
- Add chili (optional): If you are using chili, toss it into the pan and stir-fry for an additional 15 seconds.
- Cook the water morning glory: Add the prepared water morning glory to the wok. Stir-fry for about 2-3 minutes, or until the leaves wilt and the stems are tender yet crisp.
- Season: Pour in the oyster sauce, soy sauce, sugar, and water. Stir well to combine all the ingredients, and continue cooking for another 1-2 minutes.
- Serve: Once cooked, transfer the stir-fried water morning glory to a serving plate. Enjoy it hot as a side dish with rice and your choice of protein!
Phat Pak Bung is not just a dish; it is a true representation of the vibrant flavors and cooking traditions of Thailand. Prepare this simple yet delicious recipe at home and experience the taste of Thai street food culture!
Frequently Asked Questions
What is Phat Pak Bung?
Phat Pak Bung, also known as Stir-Fried Water Morning Glory, is a popular Thai dish made from water morning glory, stir-fried with garlic and chili.
What are the main ingredients in Phat Pak Bung?
The main ingredients include water morning glory, garlic, chili, soy sauce, and fish sauce. Some variations may include oyster sauce or other seasonings.
Is Phat Pak Bung spicy?
Phat Pak Bung can be spicy depending on the amount of chili used. You can adjust the spice level to your liking.
How is Phat Pak Bung served?
It is typically served hot as a side dish alongside rice and other Thai dishes.
Can Phat Pak Bung be made vegetarian?
Yes, it can be made vegetarian by substituting fish sauce with soy sauce or other plant-based sauces.
What does water morning glory taste like?
Water morning glory has a mild, slightly crunchy texture with a refreshing taste.
How long does it take to cook Phat Pak Bung?
Cooking Phat Pak Bung takes about 5 to 10 minutes, as the water morning glory cooks quickly.
Is Phat Pak Bung healthy?
Yes, it is a healthy dish rich in vitamins and minerals, low in calories, and packed with fiber.
Where can I find Phat Pak Bung?
Phat Pak Bung can be found at most Thai restaurants and is often available at street food stalls in Thailand.
Can I make Phat Pak Bung in advance?
It is best to enjoy Phat Pak Bung fresh, but you can prepare the ingredients in advance and cook it just before serving.
What cuisine is Phat Pak Bung from?
Phat Pak Bung is a traditional dish from Thai cuisine and is popular in many Southeast Asian countries.
Can I use other vegetables in Phat Pak Bung?
While water morning glory is traditional, you can experiment with other vegetables like spinach or kale, but the flavor will differ.
What is the best way to store leftovers of Phat Pak Bung?
Store leftovers in an airtight container in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
Is Phat Pak Bung gluten-free?
Yes, Phat Pak Bung can be gluten-free if you use gluten-free soy sauce or omit any sauces that contain gluten.
