You’ll also notice that the stems are purple. (Alan Benson), Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Life can be a struggle but good food shouldn't be, says Frankie Celenza, Don't like pud? Every family and every street vendor has a unique understanding of what phở should taste like, what it should be garnished with and how it should be eaten. Vietnamese coriander has long, thin, pointy leaves with smooth (non-serrated) edges. Culantro – Ngò Gai. Found in most common herb and salad platesMedicinal: Used in tea as treatment for stomach ache, colds and flu and promotes digestion, Perilla/shiso leafVietnamese: Tía Tô   Tasting notes: Earthy, bold and musky – a mint/basil combinationCulinary uses: Eaten raw in a variety of soups, salads and meat dishesMedicinal uses: Used in tea for soothing properties and in steam baths for better skin, Vietnamese balm/Vietnamese lemon mint Vietnamese: Kinh Gioi  
Tasting notes: Basil with hints of lemon citrus and lemongrass 
Culinary uses: Eaten raw in a variety of soups and meat dishes and on herb plates 
Medicinal: Used in tea for soothing properties and in steam baths for better skin  
 Vietnamese mint 
Vietnamese: Rau Răm 
 Tasting notes: Spicy and peppery 
Culinary uses: Commonly eaten raw in salads, in duck-related dishes and on most common herb plates  
Medicinal: Used to treat indigestion, stomach aches, ulcers, wounds and swelling. The leaves are more narrow and pointy as well as being slightly serrated. In this post, we’ll cover what different Vietnamese herbs look like, what they taste like, and what they are called in both English and Vietnamese. I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour. Probably the most popular herb in Vietnam. Share Your Experience! As with water spinach, the addition of shredded banana blossom to your soup is more about texture than flavor. The leaves of the plant are lighter green than Genovese or sweet basil, and the shape of the leaves … Vietnamese Coriander – Rau Răm. Queen of Siam is the basil that resembles what is served at Vietnamese restaurants on the West Coast. It’s not very good eaten raw so you’ll want to make sure you let it cook down in the hotpot broth before consuming it. I switch out the basil for mint when I run out of basil. “Rau mùi” is more common in Hanoi and northern Vietnam, whereas “rau ngò” or just “ngò” is more common in Saigon and southern Vietnam. Vietnamese mint looks great in the garden and tastes like a sly blend of fresh coriander, lime-leaf and green chilli. So if you’re wondering how to say “No coriander” in Vietnamese just say “không rau mùi” if you’re in northern Vietnam and “không rau ngò” if you’re in southern Vietnam. Coriander is very prevalent in Vietnamese cuisine particularly on banh mi (bánh mì) sandwiches, sprinkled on top of pho (phở), and mixed in with many fresh salads. Disclaimer: This post may contain affiliate links so if you make a purchase or booking through one of our links we might earn a small commission (but don’t worry, it’s no extra cost to you). Of course, some people think coriander tastes like soap or dirty feet. Spearmint is a much milder and more delicate mint flavor than peppermint – it’s more sweet than spicy. Vietnamese Perilla leaves are green on top, and purple underneath. But Thai basil is a bit different, both in taste and appearance. There is no right or wrong. CoMedicinal: Good source of iron, phosphorus, and zinc, Bitter melonVietnamese: khô quaTasting notes:  Similar texture to a cucumber though very bitter Culinary uses:  Can be eaten green or when it ripens it is often cooked with meat or made into a soupMedicinal:  Beneficial for stomach related disorders, Green mangoVietnamese:  Xoai SongTasting notes:  Tart, crisp and refreshing with underlying mango flavour Culinary uses:  Used in salads and eaten with salt & pounded chilli as a snackMedicinal: Good source of fibre, rich in vitamin A and vitamin C, KohlrabiVietnamese:  Xu hào Culinary uses:  Can be eaten raw, sliced or diced in salads, sautéed, stir-fried or braised.Tasting notes:  Similar texture and taste to broccoli stem with a hint of mustardMedicinal:  High in fibre, source of vitamin C and potassium, Banana flower/banana blossomVietnamese: Bap ChuoiCulinary uses:  Remove outer leaves and sliced or diced and used in salad, stews, stir-fries.Medicinal: valuable source of vitamin B, vitamin C, and potassium. Thai basil (Ocimum basilicum var thyrsiflora): This is often used in Vietnamese and Thai cuisine; the flavor of Thai basil is of both mint and licorice. Believed to have the ability to reduce fertility. It’s actually commonly referred to as “sawtooth herb”. After hundreds of meals in Vietnam, dozens of trips to local markets, and even a couple of Vietnamese cooking classes, we are finally starting to understand all the varieties of fresh Vietnamese herbs. If not, you can expect a fresh, citrus flavor with a spicy finish. Water weekly but keep the water off the leaves; water from the base. They have long thin stems just like green onions, and a similar flavor, but Chinese chives are a bit tougher. Fish mint is one of the stranger herbs that you’ll encounter in Vietnam. In a small bowl, combine lime juice, sugar, fish sauce, and minced jalapeño chiles. 2. Thai Basil - Hung Que. Try one of these festive bakes from around the world. To keep the herbs fresh, wrap the herbs in a damp cloth and keep refrigerated. Loose-leaf lettuce (xà lách lô lô) is also quite common in Vietnam and you’ll occassionally see butterhead lettuce (xà lách mỡ) used for lettuce wraps. SBS acknowledges the traditional owners of country throughout Australia. Whether we are dining on Bun Cha in Hanoi or slurping up a delicious bowl of Pho in Saigon, one of our favorite parts about Vietnamese cuisine is the abundance of fresh herbs. Coriander (Cilantro) – Rau Mùi or Ngò. Vietnamese Balm is quite tasty and helps balance the fatty pork in bun cha with its light citrus flavor. Just like water spinach, shredded banana blossom (or banana flower) is a very common addition to seafood soups such as bun rieu (bún riêu) and bun mam (bún mắm). They’re a very common addition to pho (phở) in Northern Vietnam and you’ll certainly see them sticking out of your fresh rolls (gỏi cuốn). Thai basil is an optional ingredient in Vietnamese pho. Here is a list of essential herbs with descriptions and their medicinal qualities. Chinese Coriander (Cilantro) -Rau Mùi. If you’re in southern Vietnam, you’ll often find a few culantro leaves served alongside your bowl of pho (phở). Don't be tempted to overfill the rolls! Guide to Eating Snails, Shellfish, and Seafood in Vietnam, Best Vietnamese Food in Hanoi: Top Eats in Vietnam's Culinary Capital, The Best Breweries and Craft Beers in Saigon, Vietnam, 15 Incredible Things To Do in Ho Chi Minh City (Saigon), Guide to Identifying and Eating Vietnamese Herbs. Common Culinary Herb Name: No common culinary name has really been established. Basil Chicken. Thai basil leaves are a frequent ingredient in Thai green and red curries, though in Thailand the basil used in drunken noodles and many chicken, pork, and seafood dishes is holy basil. There are a number of different words for cilantro in Vietnamese including “rau mùi”, “rau ngò”, “ngò mùi”, and “ngò rí”. Rolling … It is more regarded as a vegetable in this region rather than just an herbal garnishing. Online order from local restaurants. It also has a peppery taste but without the bitterness of betel leaf. Thai basil plants need at least six hours of direct sunlight to flourish. Combine the beef, garlic, fish sauce, sugar, and pepper in a small bowl and, using your hands, form a smooth paste. Recommend the Thai stir fry with fried noodles and the … It’s the mint you’re familiar with from candy canes or other minty sweets around the holidays. Role of Thai Basil in Pho. Thai Green Curry: A spicy Thai dish made with coconut milk, curry paste, eggplant, … Menus People Viewed Nearby. Lettuce is quite important in Vietnamese cuisine, especially for wrapping stuff up. Culantro’s flavor also holds up better to heat so while cilantro is almost always served fresh, culantro can be added during the cooking of a dish or it can be added at the very end. Along with bean sprouts, lime wedges and chopped Asian chili, Thai basil … Thai basil has narrow and pointy leaves and purple stems while the taste resembles a mix of anise and cinnamon (which is why locals also refer to this herb as ‘cinnamon basil’). Vietnamese Perilla – Tiá Tô. And finally, the stem is not hollow and is smooth rather than hairy. Sun is a key ingredient. It has a bright lemon flavor with a hint of mint. Piper lolot, also know as wild pepper or piper sarmentosum, is often mistranslated to “betel leaf” on menus in Vietnam. You can also look for the slightly serrated leaves. Both peppermint and spearmint are quite common in Vietnamese cuisine. We make ordering easy. Vietnamese palm bring a mixture of lemongrass, Thai basil and mint. It’s an easily identified herb; with small sprigs of delicate bright green leaves. If you want to become a more adventurous eater in Vietnam and start seasoning your Vietnamese food to perfection, then one of the best places to begin is understanding the herbs that you’ll be served with each dish. Betel leaf (lá trầu) is used for chewing betel nut in countries like Vietnam, Myanmar, and China and has a peppery, bitter flavor. It has a subtle earthy taste that pairs perfectly with Vietnamese dishes like banh xeo (bánh xèo) and bun cha (bún chả). Select a Rating Select a Rating! Culantro is yet another coriander-style herb that has its own distinct look and taste. Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Place on a flat surface and working from bottom third of the wrapper arrange lettuce, carrots, handful of vermicelli, 2 basil leaves, 2-3 shrimp pieces, and a sprinkle of sesame seeds. Thai basil is also an important ingredient in the very popular Taiwanese dish sanbeiji(three-cup chi… They are added to fresh rolls (gỏi cuốn) as a complimentary flavor to the pork and shrimp. Vietnamese Food Recipes-Asian and American Comfort Food Recipes. Perilla (also known as shiso) is one of our favorite herbs we have discovered in Vietnam. Phở varies dramatically from the north of Vietnam to the south. If you think that you’re already familiar with basil, you’re probably thinking of sweet Italian basil that is used to flavor tomato-based pasta sauces or make pesto. 13716 views. We use Bitter … Chinese Chives (flat leaf) – Hẹ Vietnamese … Over-watering will cause the leaves to yellow and drop, and under-watering will make flowers and buds suffer, so it is important to attain a balance when watering Thai basil. The leaves originating from Thailand and Vietnam oxidizes very quickly but are more fragrant and contains … Thai basil smells a bit like anise and licorice which makes it a perfect accompaniment to Vietnamese pho (phở), banh xeo (bánh xèo), bo la lot (bò lá lốt), and heaps of other Vietnamese dishes. Vietnamese coriander is very commonly served with sea snails and shellfish in Vietnam. You’ll find fish mint served alongside banh xeo (bánh xèo), bo la lot (bò lá lốt), and cao lầu noodles (a specialty of Hoi An). Recipes / Basil leaves vietnamese (1000+) FRESH VIETNAMESE SPRING ROLLS WITH JICAMA SLAW AND GRAPEFRUIT. They have a strong mint smell and are easy to identify. It looks like a larger mint leaf, but the serrations on the leaves are more rounded than pointy. Perilla, mint as well as Vietnamese mint come together in these pork and king prawn lettuce wraps. Vietnamese Herb Name: Rau Quế, Húng Quế Common Culinary Herb Name: Thai Basil (Queenette / Siam Queen / Anise Varieties), Asian Sweet Basil, Purple Basil. The taste is a mix of citrus and mint with a bit of spice which is why it is often called “Vietnamese mint” or”hot mint”.