Thoroughly rinse the kangkong under cold running water, gently rubbing the leaves to remove any dirt or grit. Remove the thick stems if you prefer, or keep them for extra crunch - just know they'll need a few extra seconds of cooking time.

Fill your large pot with water and bring it to a rolling boil over high heat. While waiting, prepare your ice bath by filling a large bowl with cold water and plenty of ice cubes.

Once the water is boiling vigorously, carefully add the kangkong leaves. If you kept the stems, add them first and let them cook for 10-15 seconds before adding the leaves. Blanch everything for 20-40 seconds total - the leaves should turn bright green and be tender but still have a slight bite.

Immediately use your tongs to transfer the kangkong from the boiling water straight into the ice bath. This shock stops the cooking process and keeps your greens perfectly crisp and vibrant. Let them sit in the ice water for about 2 minutes.

Once the kangkong is completely cool, drain it well and gently squeeze out excess water with your hands. Arrange the blanched kangkong on your serving platter, creating an attractive base for your toppings.

Scatter the chopped tomatoes, minced red onion, minced ginger, and chopped salted eggs evenly over the kangkong. Try to distribute everything so each serving gets a good mix of all the components.

In your small mixing bowl, whisk together the vinegar, calamansi juice, sugar, and a pinch of salt and pepper. Taste and adjust - you want a good balance of tangy and slightly sweet that complements but doesn't overpower the vegetables.

Drizzle the dressing evenly over the entire salad, then gently toss everything together with clean hands or serving utensils. Make sure every piece of kangkong gets coated with the flavorful dressing.

Serve immediately while the kangkong is still slightly cool from the ice bath, or chill in the refrigerator for 30 minutes if you prefer it completely cold. This salad is delicious either way!