26. 夜香花 (yè xiāng huā) – Tonkin Jasmine – Telosma cordata
夜香 (yè xiāng) is a creeping vine native to southern China (i.e. here), Vietnam and northern Thailand, but introduced elsewhere. In Vietnamese it is thiên lý and in Thai ดอกขจร. In English it is known as Tonkin jasmine as well as Pakalana vine, cowslip creeper Chinese violet and cowslip creeper. The name Tonkin comes from the Tonkin bay which lies at the Guangxi, China / Vietnam border The whole plant is edible, but it is the flowers which are of most interest to most people. Like the 'orange jasmine' above, it is no relation to true jasmine.
The small golden yellow flowers are very fragrant and have a lemony taste. The flowers can be eaten as vegetable dish to accompany other dishes, but is more usually added to recipes as a kind of seasoning. A favourite, both in China and Vietnam, is stir fried beef with Tonkin jasmine. 夜香花炒牛肉 (yè xiāng huā chǎo niú ròu) in Chinese; Thiên Lý Xào Thịt Bò in Vietnamese.
But my and many people’s favourite way to use them is with eggs. Scrambled eggs or steamed eggs. I have even made Tonkin jasmine omelettes in the past.
Tonkin jasmine with scrambled eggs
Less often they are added to soups.
Chicken and Pig's Blood Soup with Tonkin Jasmine
There is a video recipe for the beef dish below. The video is Vietnamese, but the dish is identical to how it is cooked here.
