It has large, wide purple and green leaves with serrated edges. 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. 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. Believed to have the ability to reduce fertility. Phở varies dramatically from the north of Vietnam to the south. 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. Thai Green Curry: A spicy Thai dish made with coconut milk, curry paste, eggplant, … If you’re lucky, you’ll get some rice paddy herb served alongside your pho (phở) in Saigon and other parts of southern Vietnam. The shrimp paste and lemongrass are the X-factor additions, and the red dates and daikon reflect my Chinese heritage, and also enhance the soup’s sweetness. You can also look for the slightly serrated leaves. Vietnamese Coriander – Rau Răm. The easiest way to identify rice paddy herb is by the small hairs on the stem. Also if you’re one of those health nuts that love sludgy green smoothies full of wheatgrass and spinach, then you’re bound to love Vietnam’s nước rau má – pennywort juice! You should have no problem identifying lettuce as the varieties commonly used in Vietnam are quite similar to those in the USA and Europe. It also has a peppery taste but without the bitterness of betel leaf. They are added to fresh rolls (gỏi cuốn) as a complimentary flavor to the pork and shrimp. 1 cup fresh Vietnamese Hun Que Basil leaves (can replace with Sweet Basil or Thai Basil) 2 Red Thai Chiles, stems and seeds removed 1 Garlic clove, peeled 2 1/2 teaspoons Fish Sauce, … It looks similar to lettuce, but mustard leaf is round and flat with sharply serrated edges. But if it’s your first time dining in Vietnam, the heaping pile of fresh greens alongside your meal can be more overwhelming than inviting. Place 1 basil leaf in the center of the paper, 1-2 strips of tofu, and 1/8 of the noodles and 1/8 of the thinly sliced vegetables. Pennywort has small round leaves that are easy to spot and taste a bit like cucumber. The herb’s stem is also hollow making it a bit squishy feeling when you pick it up. 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. Online order from local restaurants. But perilla has larger leaves, and the distinct purple color always makes perilla easy to spot. 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. 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. They have a strong mint smell and are easy to identify. Vietnamese Balm is quite tasty and helps balance the fatty pork in bun cha with its light citrus flavor. Combine the beef, garlic, fish sauce, sugar, and pepper in a small bowl and, using your hands, form a smooth paste. Basil leaves vietnamese. Vietnamese Perilla – Tiá Tô. The leaves originating from Thailand and Vietnam oxidizes very quickly but are more fragrant and contains … Fold like a burrito: Fold the short end of the tortilla up so the … It has a bright lemon flavor with a hint of mint. Culantro – Ngò Gai. Perilla (also known as shiso) is one of our favorite herbs we have discovered in Vietnam. Look for it with bun rieu (bún riêu) and bun bo hue (bún bò huế) as well as with bun cha (bún chả). Ancient Roman marriage practices include exchanging basil leaves or sprigs. Rinse them under … Vana tulsi (ocimum gratissum) It is woody type perennial, aromatic and sacred species of holy basil … Piper lolot is a key ingredient in one of our favorite street foods in Saigon – bo la lot (bò lá lốt). Write a Review for Basil Leaf. You’ll also notice that the stems are purple. It is more regarded as a vegetable in this region rather than just an herbal garnishing. Betel leaf (lá trầu) is used for chewing betel nut in countries like Vietnam, Myanmar, and China and has a peppery, bitter flavor. Vietnamese cooking is renowned for its use of fresh herbs. 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. In a large bowl, combine mint, basil, dill, parsley, and cilantro leaves with onion, celery, … Vietnamese balm (also known as lemon balm) is a common addition to Vietnamese fresh rolls (gỏi cuốn) or served alongside bun cha (bún chả). Smelling this basil is to be reminded of a piping hot bowl of pho noodle soup and in many common herb platesMedicinal: Antibacterial qualities, leaves are crushed to a paste to treat small cuts, Fish herb/fish mint Vietnamese: Diep Cá
Tasting notes: Strong acquired taste for its fishy characterCulinary uses: Used in bold fishy flavored dishes, very popular in dishes of grilled meats, fish and noodle soups. Role of Thai Basil in Pho. 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. Spearmint is a much milder and more delicate mint flavor than peppermint – it’s more sweet than spicy. 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). This makes this … Don't be tempted to overfill the rolls! 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. 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). The aniseed aroma and flavour is liquorice like and translate in Vietnamese as cinnamon basil. Guide to Identifying and Eating Vietnamese Herbs. Vietnamese coriander actually looks and tastes nothing like Chinese coriander (cilantro), so you don’t have to worry about getting the two confused. 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. Culantro is yet another coriander-style herb that has its own distinct look and taste. It’s also a favorite addition to fresh rolls and spring rolls. You probably already know what cilantro looks and tastes like. The leaves are more narrow and pointy as well as being slightly serrated. It’s the mint you’re familiar with from candy canes or other minty sweets around the holidays. Vietnamese mint looks great in the garden and tastes like a sly blend of fresh coriander, lime-leaf and green chilli. Its leaves are short with spine edge. Basil Leaf Vietnamese Restaurant (877) 585-1085. The flavor is similar to Chinese coriander but stronger. Water weekly but keep the water off the leaves; water from the base. It’s doubtful you’ll come across bitter herb unless you’re at a hotpot restaurant. Get the recipe right here. We usually avoid eating fish mint, but perhaps you’ll fall in love with this fishy Vietnamese herb! Piper lolot, also know as wild pepper or piper sarmentosum, is often mistranslated to “betel leaf” on menus in Vietnam. At first glance bitter herb looks a lot like paddy herb, but on closer inspection, they are actually quite different. Contains vermicelli noodles, lettuce, bean sprouts, green onions, peanuts and side garnishes ( mint, cucumber, picked carrots); served with fish sauce. Menus People Viewed Nearby. It has a distinct appearance – long, sharply-serrated leaves that resemble a saw blade. Perilla is easy to identify which is always nice when you’re digging through a giant plate of Vietnamese herbs. Coconut and galangal crème caramel (bánh flan), Exclusive TV sneak peeks, recipes and competitions, Chicken salad with cabbage and Vietnamese mint (goi ga). Dishes: Chicken Noodle Soup (Pho Ga), Beef Noodle Soup (Pho Bo), Baby Clams and Basil Appetizer (Hen Xao), Papaya with Shrimp and Pork (Goi Du Du), Savory Rolled Cakes (Banh Cuon) and Thai Basil Chicken (Ga Xao La Que) Vietnamese Coriander (Rau Răm) Appearance: long, slender leaves with dark V-shape on each leaf The bright green leaves are pointy with slightly serrated edges. Fish mint is one of the stranger herbs that you’ll encounter in Vietnam. And if you’re from North America you probably call it “cilantro”. Let's explore the herb-y additions you may stumble across southeast Asian cooking and eating! 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’). SBS acknowledges the traditional owners of country throughout Australia. 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. It’s actually commonly referred to as “sawtooth herb”. Probably the most popular herb in Vietnam. It tastes sour and smells rather fishy. It looks like a larger mint leaf, but the serrations on the leaves are more rounded than pointy. In the West, however, such dishes typically contain Thai basil instead, which is much more readily available than holy basil. This kind of leaves is often served as a culinary herb in some famous Vietnamese foods such as pho, steamed rice roll, Vietnamese pancakes, and noodle soups.Its leaves … In a small bowl, combine lime juice, sugar, fish sauce, and minced jalapeño chiles. Look for them in your local Vietnamese or Asian market, as there is really no substitute for their unique flavour and aroma. Peppermint has a strong, spicy, mint flavor which is why it’s called peppermint. Whereas the Queen of Siam type of basil was always provided with the pho on the West Coast, it's kind of 50/50 here. Chinese chives, also called garlic chives, are quite common in Vietnamese cuisine. Try one of these festive bakes from around the world. It will probably be a bit off-putting if it’s your first time trying it. METHOD 1. Second, the leaves have smooth edges rather than serrated. If you head to Vinh Khahn street in Ho Chi Minh City for a lively night of eating snails and drinking beer, the first thing to land on your table will likely be a plate full of Vietnamese coriander. This helps us keep this site running and we are deeply grateful for your support! The leaves of the plant are lighter green than Genovese or sweet basil, and the shape of the leaves … Rolling … Botanical Family & Herb Name … Bitter Herb – Rau Dắng Vietnamese Herb Name: Rau Dắng. Vietnamese coriander has long, thin, pointy leaves with smooth (non-serrated) edges. Common Culinary Herb Name: No common culinary name has really been established. This version is so fresh and crunchy, the flavours are not masked by rice paper. Identifying it: Small, narrow leaves that are darker than Italian basil, purple stems, will sometimes have purple white flowers. First of all, the bitter herb is smaller. And you’ll see them in your herb basket almost every time you dine in Vietnam. You’ll have no trouble with the identification of shredded water spinach – it’s the pile of curly thin green stuff next to your bowl of soup. You’ll also notice a slight difference in its appearance as spearmint leaves are a darker green, more rounded, and more deeply serrated than peppermint. If you want to look like a local then make sure to tear the leaves into pieces before adding them to your broth. Also used as an antiseptic, AmaranthVietnamese: Rau dên Culinary uses:  Use like spinach in salads or as a cooked vegetable, Chrysanthemum greensVietnamese: Tan ôTasting notes:  Bitter, strong flavourCulinary uses:  In soups, cooked or raw, and sautéedMedicinal:  Rich in vitamin BMustard leavesVietnamese: cai xanhCulinary uses:  Eaten raw as a salad or cookedMedicinal:  High in vitamin A, Elephant ear stem/stalkVietnamese: Bac HaTasting notes:  Mild grassy flavoured spongy stemsCulinary uses:  Stems add texture and absorb the flavours of soups and stir-fries. Regular (sweet) basil does not make a good substitute, as it's too strong. Botanical Family & Herb Name : Lamiaceae, Ocimum Spp.. Vegetative Description: Stems are purple with small purple/white flowers. 1. It’s an easily identified herb; with small sprigs of delicate bright green leaves. 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. Thai basil plants need at least six hours of direct sunlight to flourish. Headed to Vietnam? They are also heavily featured in Vietnamese salads, and you’ll find a few sprigs on one or the other in almost every basket of fresh herbs you are served in Vietnam. 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. We make ordering easy. Of course, some people think coriander tastes like soap or dirty feet. A common technique for rolling up banh xeo is to start with a big piece of lettuce, then add a large mustard leaf, and finish by piling on the smaller herbs and pieces of the banh xeo itself. Lettuce is quite important in Vietnamese cuisine, especially for wrapping stuff up. Here is a list of essential herbs with descriptions and their medicinal qualities. There is no right or wrong. The charcoal flame releases the delicate herbal flavor from the piper lolot that pairs perfectly with the seasoned beef. In Saigon, banh xeo (bánh xèo) will typically be served with Vietnamese lettuce (which looks and tastes like Romain lettuce or Cos lettuce). How to Make It. (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? It’s the mint that you might use to flavor lamb or put in a mojito. Piper lolot, on the other hand, is an herb commonly found in cuisine in Vietnam and other southeast Asian countries. Along with bean sprouts, lime wedges and chopped Asian chili, Thai basil … Recipes / Basil leaves vietnamese (1000+) FRESH VIETNAMESE SPRING ROLLS WITH JICAMA SLAW AND GRAPEFRUIT. Recommend the Thai stir fry with fried noodles and the … Thai basil is an optional ingredient in Vietnamese pho. 13716 views. If you see a dish listed on a menu in Vietnam that claims to use betel leaf they also certainly mean piper lolot. Unlike drill, lemongrass used for cooking, Vietnamese palm is usually used in salads … Both peppermint and spearmint are quite common in Vietnamese cuisine. To keep the herbs fresh, wrap the herbs in a damp cloth and keep refrigerated. 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). Vietnamese Herb Name: Rau Quế, Húng Quế Common Culinary Herb Name: Thai Basil (Queenette / Siam Queen / Anise Varieties), Asian Sweet Basil, Purple Basil. We teach you step-by-step how to make a great meal for your self or family. It’s primarily served alongside hotpots so you can add it if you want some extra bitterness in your broth. Basil Chicken. 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. Thai basil is also an important ingredient in the very popular Taiwanese dish sanbeiji(three-cup chi… Set dressing aside. Smells like black licorice. I use gravy beef – my dad’s touch – for sweetness. If not, you can expect a fresh, citrus flavor with a spicy finish. You’ll find it occasionally wrapped up in fresh rolls (gỏi cuốn) or mixed into Vietnamese salads. It has a subtle earthy taste that pairs perfectly with Vietnamese dishes like banh xeo (bánh xèo) and bun cha (bún chả). Image source: 2sao.vn With a strong, earthy taste, these herbs usually come with popular soup dishes like� phở� … As with water spinach, the addition of shredded banana blossom to your soup is more about texture than flavor. I switch out the basil for mint when I run out of basil. But Thai basil is a bit different, both in taste and appearance. Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Menu; Appetizers. The coriander that is used throughout the Western world is also known as “Chinese coriander” or “Chinese parsley”. That being said, banana blossom has a sweeter flavor than water spinach which is a little bit bitter. 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). In this delicious snack, the piper lolot leaf is wrapped around a small beef sausage and then cooked on an open charcoal grill. Vietnamese Perilla leaves are green on top, and purple underneath. I've been to pho places with no basil, rather the Shiso type leaf … Water spinach doesn’t have a lot of flavor on its own but is added to the soup to provide a crunchy texture. If you’re in southern Vietnam, you’ll often find a few culantro leaves served alongside your bowl of pho (phở). Perilla can look a bit similar to Vietnamese balm. It is also much thinner and more delicate. Select 50 to 60 of the largest basil leaves. I’ve found that for such dishes, leaves that look wilted lend more punch to awaken the preparation. There are a number of different words for cilantro in Vietnamese including “rau mùi”, “rau ngò”, “ngò mùi”, and “ngò rí”. Leaves are crushed to a paste to cure insect bites, rashes and itching, Water spinach/moring glory Vietnamese: Rau MuongCulinary uses: As a vegetable, stir-fried or in soupsMedicinal:  Treatment of bites and high in antioxidants, Betel leavesVietnamese: La lotTasting notes: bitter character with sweet aromaticsCulinary uses: wrapped around minced beef and grilled, stir fries, eaten rawMedicinal: Juice of betel leaves with honey - serve as a good tonicLeaves soaked in mustard oil and warmed, can be applied to the chest area to relieve cough and difficulties in breathing.
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