Vietnamese dishes heavily depend on the use of fresh herbs. Unlike most western traditions where herbs are only used in relatively small amounts to add flavor; Vietnamese people consume their herbs in high amounts as if they were veggies. At many Vietnamese tables, there is sure to be an abundance of fresh mixed herbs on table to compliment the meal. There are certain herbs that only go with certain dishes. However, most of the herbs are for “general use” (i.e. in almost all Vietnamese noodle dishes and Vietnamese spring rolls).
Veggies:
Banana Flower (Hoa Chuối):
Usually shredded and used in salads or with certain noodle dishes. After shredding, always soak in acidified water (1 tbs “acid” i.e. vinegar, lime/lemon juice, etc….) to keep from browning. Drain just before serving.
Taro Stem (Dọc Mùng):
The only English translation I’ve come across for this veggie is taro stem. The problem is it does not come from taro but a plant from the taro family. Used to make “canh chua”, in stir fries, and salads.
General Use Herbs:
Houttuynia cordata Thunb (Vấp Cá, Dấp Cá):
Widely used in dishes from the southern regions of Vietnam. Very strong flavor, so strong that some consider it an odor and can’t stand eating it. Uses: with noodles and wraps and in some salads. See How to make Vietnamese salads.
Perilla frutescens (L.) Britt (Tía Tô):
A must have for making spring rolls. The leaves are green on one side and purplish on the other. Use with noodles, gruels and wraps and in some salads.
Peppermint (Húng cây):
Use with noodles and wraps and in some salads.
Spearmint (Húng Lủi):
Use with noodles and wraps and in some salads.
Basil (Húng Quế):
One of the most well known herbs. Widely used in salads, noodles and wraps.
Vietnamese Cilantro, Laksa Leaves, Polygonum odoratum Lour (Rau Răm):
Unique somewhat spicy flavor. Widely used in salads, served with bullets, in noodles and wraps.
Cilantro, Chinese Parsley, Coriandrum sativum (Rau Mùi, Ngò Rí, Ngò):
Widely used in almost every dish.
Herbs Used Only for Certain Dishes:
Rice Patty Herb (Rau ngổ, Ngò Om, rau Om):
The flavor is similar to cumin, only used in soups such as sour soup (canh chua) and potato soup “canh khoai”
Sawtooth Herb, Eryngium foetidum (Húng răng cưa, Ngò Gai):
The flavor is similar to cilantro but with a twist. Only used in same soups as Ngò om, and beef noodle soup “phở“, and some salads.
Lolot pepper, Piper lolot (Lá Lốt):
Used to make “bò cuốn là lốt” – Beef wrapped in Piper lolot, or “canh bò lá lốt”.
Lemon Leaves (Lá Chanh):
Use for chicken dishes.
Chive (cây hẹ)
