The ingredients for Vietnamese dishes (P2 – spicy vegetables)

There are many kinds of spicy vegetables and as coriander, basil, mint leaves in Vietnam. Basil and saw-leaf herb are indispensable spicy vegetables when we eat Vietnamese noodles such as: Pho Ha Noi, Mi Quang (Quang noodle),…

>> The ingredients for Vietnamese dishes (P1)

# 1. Saw-tooth herb (Ngò gai)

Eryngium foetidum (Ngo gai - Hung rang cua)

# 2. Rice paddy herb (Rau om – Rau ngổ)

Rice Patty Herb (Rau ngo)

# 3. Vietmamese mint/ Laksa leaves (Rau răm)

Laksa Leaves (Rau ram)

# 4. Elsholtzia (Kinh giới)

Elsholtzia

# 5. Lemon basil (Húng chanh)

Lemon basil (Hung Chanh)

# 6. Thai basil (Húng quế)

Thai Basil (Hung Que)

# 7. Spearmint (Húng Lủi)

Spearmint (Húng Lủi)

# 8. Peppermint (Húng cây)

Peppermint (Húng cây)

# 9. Chameleon plant or Houttuynia cordata Thunb (Vấp Cá, Dấp Cá)

Houttuynia cordata Thunb (Vấp Cá, Dấp Cá)

# 10. Perilla leaf (Tía tô)

Perilla leaf (Tía tô)

# 11. Dill (Thì là)

Dill (Thì là)

# 12. Coriander/ Cilantro, Chinese Parsley (Rau Mùi, Ngò Rí, Ngò)

Cilantro, Chinese Parsley, Coriandrum sativum (Rau Mùi, Ngò Rí, Ngò)

# 13. Chives (Hành hoa)

Chives (Hành hoa)

# 14. Chinese chives (Hẹ)

# 15. Leek (Boa rô)

Leek (Boa rô)

Boa rô is used as a vegetable but when cooking vegetarian dishes, people use it instead of onions and garlic.

# 16. Lemongrass (Sả)

This is an important spice. Lemongrass has a special flavor that makes the dish more delicious, but, more important, it is also a medicine. It is very good to treat gastricism, cold and flu.