Phak bung fai daeng is a vegetable stir-fry consisting of chopped Chinese water morning glory, fried along with red bird’s eye chilis, soybean sauce, oyster sauce, fish sauce, salted soybean paste, sugar, oil, and chicken broth or water. The chopped vegetable is fried briefly to retain its crispness and its vibrant green color, which is beautifully complemented by red chilis.