Dinengdeng Recipe (Ilocano Vegetable Soup)

What Is Dinengdeng?

Dinengdeng is a traditional Ilocano vegetable soup from the Ilocos region of Northern Luzon, Philippines, made by simmering an assortment of seasonal vegetables in a light broth flavored primarily with bagoong isda — a pungent fermented fish condiment that serves as both seasoning and flavor foundation. The dish is a cornerstone of Ilocano cuisine, a food tradition renowned throughout the Philippines for its simplicity, frugality, and deep respect for fresh, locally grown ingredients. The word dinengdeng is believed to derive from the Ilocano term meaning to cook in a flavorful broth, and the dish is deeply tied to the agricultural lifestyle of the Ilocos region, where fishing communities and highland farms have sustained families for centuries. What distinguishes dinengdeng from similar Filipino vegetable soups is its use of bagoong isda rather than bagoong alamang or patis as the primary seasoning, along with the Ilocano practice of adding fried or grilled fish directly to the soup, creating layers of texture between the tender vegetables and the firmer fish. Dinengdeng is also notable for its use of indigenous and hyperlocal vegetables such as paco fern, saluyot (jute leaves), and kamote tops that reflect the natural abundance of the Ilocos countryside. The dish is deeply nutritious, low in fat, and packed with fiber and micronutrients from its varied vegetable content. It embodies the Ilocano culinary philosophy of making the most of simple, honest ingredients through minimal intervention — letting the natural flavors of fresh produce and fermented condiments do all the work.

Ingredient Notes

• Bagoong Isda (Fermented Fish): This is the non-negotiable flavor of authentic dinengdeng. Look for a well-fermented, pungent product with a rich, complex aroma. Bugguong monamon (fermented anchovy) is the traditional Ilocano variety. Use patis as a milder substitute.
• Paco Fern: This edible fern with a mild, slightly tannic flavor is a traditional dinengdeng ingredient. Buy at wet markets. Fresh malunggay leaves, water spinach, or young sweet potato leaves are excellent substitutes if paco is unavailable.
• Fried Fish: Traditionally, Ilocanos use fried or grilled bangus (milkfish) or any local fish. The pre-cooked fish adds textural contrast and extra flavor. Pan-fry with minimal oil and a pinch of salt until golden before adding to the soup.

Ingredient Suggestions

1. Saluyot (jute leaves) — a traditional Ilocano green that gives the broth a characteristic slightly mucilaginous quality
2. Patola (ridge gourd) — adds mild sweetness and a spongy texture that soaks up the bagoong broth beautifully
3. Kamote tops (sweet potato leaves) — widely available, nutritious, and have a pleasantly mild flavor that complements the pungent broth
4. Grilled tilapia instead of fried — a slightly lighter option with a smoky flavor that adds another dimension to the soup

Helpful Tips & Pro Tips

• Add bagoong isda gradually and taste as you go. The saltiness and intensity of fermented fish sauce varies significantly between brands. Start with two tablespoons, simmer for a few minutes, taste the broth, and add more as needed to reach your preferred level of savory depth.
• Fry the fish first, always. This is essential to authentic Ilocano dinengdeng. Pre-fried fish maintains its texture in the soup and adds a complex, slightly crispy element that poached fish simply cannot replicate.
• Why does my dinengdeng taste too fishy? Overly fishy flavor usually results from using too much bagoong isda or a very pungent brand. Balance it by adding more water and a quartered tomato to mellow the intensity. A small pinch of sugar also rounds out the broth.
• Serve at room or warm temperature for the best flavor. Many Ilocanos enjoy dinengdeng slightly cooled after cooking, believing the flavors meld more harmoniously and the vegetables taste sweeter when not piping hot.

How to Serve and Store

Serve dinengdeng in deep bowls with generous amounts of broth alongside steamed white rice. The rice acts as the main starch that absorbs the flavorful broth. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat without boiling, which preserves the texture of the vegetables. The fish tends to become softer upon reheating, which is acceptable. Avoid freezing as the vegetables become waterlogged and the fish turns mushy upon thawing.

Substitutions

• Bagoong isda → Fish sauce (patis) — a milder, less pungent alternative that still provides the necessary savory saltiness
• Fried bangus → Grilled tilapia or dried fish (daing) — equally traditional and widely used in Ilocos homes
• Paco fern → Malunggay or water spinach (kangkong) — both cook quickly and pair well with the pungent broth
• Ampalaya → Chayote — for those who prefer a milder, less bitter vegetable in their soup
• Fresh fish → Canned sardines in tomato sauce (budget-friendly) — adds richness and makes the dish even more economical

Suggested Recipes

1. Pinakbet Ilocano — the other iconic Ilocano vegetable dish, a drier preparation using bagoong isda and a similar set of vegetables
2. Bulanglang — a Kapampangan cousin made with rice washing water and bagoong alamang instead of bagoong isda
3. Sinigang na Bangus — a tamarind-soured soup with milkfish that also celebrates bangus in a vegetable-rich broth
4. Laswa — a Visayan mixed vegetable soup sharing the same minimalist philosophy as dinengdeng

Frequently Asked Questions