Stir-fried beef with Tonkinese creeper flowers, known in Vietnam as bò xào hoa thiên lý, is a simple yet nutritious dish that is widely enjoyed in local households.
Tonkinese creeper flowers, scientifically known as Telosma cordata, are valued not only for their fragrance and appearance but also for their nutritional benefits. Rich in vitamins A and C, calcium, and iron, the flower supports immunity, digestion, and vision, making it a popular choice in healthy Vietnamese meals.
To prepare this dish, it is important to choose flowers with fresh green buds rather than fully bloomed ones, as they retain a crisp texture. For food safety, the flowers can be soaked in diluted salt water before cooking. The beef is thinly sliced and marinated with seasonings such as cooking oil, MSG, sugar, crushed garlic, ground pepper, oyster sauce, and seasoning powder.
The cooking process does not take much effort. Garlic and shallots are sautéed in hot oil until fragrant, followed by the beef, which is stir-fried quickly over high heat until just cooked. The meat is then set aside. The Tonkinese creeper flowers are stir-fried briefly to maintain their crunch and vibrant color, seasoned lightly, and then combined with the beef before serving.
The key is speed and heat control. Overcooking will make the beef tough and the flowers soft, diminishing both flavor and texture.
This dish is often served with steamed rice and highlights the Vietnamese approach to balance in meals: light, flavorful, and nutritious. Its ease of preparation also makes it a popular family recipe.
