Kangkong is the Filipino term for Swamp Cabbage or River Spinach.. It is made into various dishes, such as Adobong Kangkong, Kangkong leaves cooked with soy sauce and vinegar and garlic and Crispy Kangkong, Tempura-like dish, but made of deep-fried battered Kangkong leaves is also famous in the Country.

The edible leaves and stalks is also one of the best ingredients for Sinigang, especially for Sinigang na Baka (Beef)

Kangkong is also known as Water Convolvulus.