Dinengdéng (also called inabraw) is an Ilocano soup-like, vegetable-based dish from the Northern Luzon, Philippines. It is flavored with bugguóng munamón (bagoong isda or fermented anchovies) and is characterized by its earthy flavor, simple preparation, and the use of fresh, locally sourced ingredients. The dish often includes grilled or fried fish, making it a staple in Ilocano cuisine.

A simple meal to prepare was necessary for the Ilocano, who often worked in labor-intensive agriculture industries. Another characteristic of Ilocano cuisine is that dishes are either salty or bitter which means dishes that went well with rice. Dinengdeng, like its more festal sibling pinakbet, is a dish often eaten with rice. However, because dinengdeng requires fewer ingredients, it is able to be prepared daily.

Dinengdeng highlights the distinct umami flavor of bugguóng munamón (fermented anchovy). This essential ingredient serves as the primary seasoning, giving the dish its characteristic depth and savories. It consists of a variety of fresh vegetables, including leafy greens, shoots, blossoms, legumes, and fruits. Many of these ingredients are readily available and commonly grown in the backyards and gardens of Ilocano households.

Dried shrimp or dried fish are often added to enhance the flavor of the broth. Leftover meats can also be incorporated to enrich the dish, a practice known as sagpaw or garnish. These additions may include fried or roasted fish, bagnet (Ilocano crispy pork belly), lechon (roast pig), or even fast-food fried chicken. Dinengdeng can be further seasoned with aromatics such as báwang (garlic), lasoná (native shallots), or layá (ginger). For a touch of acidity, ingredients like kamatis (tomatoes) or piás (bilimbi) may be added.

During the monsoon season, Dinengdeng incorporates ingredients that thrive in the wet climate. These include bamboo shoots (rabong), which provide a crunchy texture and earthy flavor; edible vine flowers (sabidukong), which enhance the dish's aroma with a floral note; and wild mushrooms (u-ong), which add a chewy, umami-rich element to the soup. These seasonal ingredients are often foraged, reflecting the Ilocano ingenuity in utilizing the natural environment.

In coastal areas, Dinengdeng is often enriched with seaweed varieties such as kulot (Gelidiella acerosa) a curly, soft-textured seaweed and aragan or panpan-aw (a coarse-textured seaweed with a briny taste). These additions contribute a distinct oceanic flavor that pairs well with the savory bugguóng (fermented fish paste) broth.

The dish may contain a numerous combination of the following vegetables:

Dinengdeng is characterized by its versatility and numerous variations, which are influenced by regional, seasonal, and cultural factors, as well as personal preferences. The classic version of dinengdeng typically consists of a mixture of leafy greens, shoots, and other vegetables, including long beans (utong), okra, jute mallow (saluyot), bitter gourd (parya), sweet potato leaves (uggot kamote), and moringa leaves (marunggay). These ingredients are commonly available year-round.