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)
# 2. Rice paddy herb (Rau om – Rau ngổ)
# 3. Vietmamese mint/ Laksa leaves (Rau răm)
# 4. Elsholtzia (Kinh giới)
# 5. Lemon basil (Húng chanh)
# 6. Thai basil (Húng quế)
# 7. Spearmint (Húng Lủi)
# 8. Peppermint (Húng cây)
# 9. Chameleon plant or Houttuynia cordata Thunb (Vấp Cá, Dấp Cá)
# 10. Perilla leaf (Tía tô)
# 11. Dill (Thì là)
# 12. Coriander/ Cilantro, Chinese Parsley (Rau Mùi, Ngò Rí, Ngò)
# 13. Chives (Hành hoa)
# 14. Chinese chives (Hẹ)
# 15. 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.
