Bong Thien Ly

The broccoli rabe of Vietnam. This lovely greenery floating in a bowl of water accompanied chicken, rice, cha ca and cha heo for an trua (lunch). The latter two are fish and pork cakes made by pureeing the flesh, compacting it and allowing it to solidify -- correct me if I'm wrong. The fish one was fried. 

The bong thien ly is actually a flower and was stir fried with garlic and seasoned with salt, pepper and a dash of sugar. It is nutty, yet with a slightly bitter aftertaste. The first thing that came to mind though was the Italian vegetable. 

ps: (I'm looking for a good type tool to get the accents necessary for typing in Vietnamese, in the meantime, bear with me. There are some high hats and accents missing.)