amazon.com has been visited by 1M+ users in the past month Read Customer Reviews & Find Best Sellers. Free, Easy Returns On Millions Of Items. Get Deals and Low Prices On Vietnameseherbs list On Amazon · Vietnamese coriander / rau răm has a strong cilantro taste with an exciting hot finish at the back of the tongue. The leaves are spear shaped with a dark feather-like marking. · Here is a complete guide of the most common Vietnamese herbs, the dishes you can find them in, and how to grow them. We grouped these two Vietnamese herbs together because they’re quite similar but we’ll tell you how to distinguish them. Rau Răm is the herb that’s usually referred to as ‘Vietnamese coriander’. The Vietnamese coriander looks nothing like its Chinese counterpart and instead has long, pointy leaves with round edges. Its taste is a mix of bitter and ...See full list on thefoodhog.comXa Lach Son is the Vietnamese version of garden crass but its leaves are slightly bigger, thicker and rounder. This herb is mostly used in soups and salads, but in different parts of Vietnam, people also use it in steamed dishes, stir fry it with some sesame oil or just pour it in soya sauce and use it as a side dish. What makes this Vietnamese her...See full list on thefoodhog.comNgò Ôm is one of the most distinctive Vietnamese herbs. Its flavor is difficult to describe but if I have to describe it, I’d say it’s a mix of lime and cumin. You can identify this plant by the small hairs on the mushy, hollow stem. This herb is one of the most important parts of the traditional Vietnamese dinner table. It’s placed in the middle o...See full list on thefoodhog.comThis herb can be easily spotted near rivers and channels across Vietnam. The plant has a very distinguishing appearance with its big spade-shaped green leaves. It’s used in a myriad of different Vietnamese dishes that include chicken or beef and salad, but it’s most widely used in soups and hotpot to add some sour taste, hence the herb’s nickname- ...See full list on thefoodhog.comPerilla is one of my favorite Vietnamese herbs. It looks like a Vietnamese balm with large leaves with serrated edges and a distinguishing purple color. This herb has a very subtle taste which is why it can be used in almost anything. However, in Vietnamese cuisine, it’s mostly used in bún chả (grilled pork and noodles), bánh xèo (a Vietnamese panc...See full list on thefoodhog.comCang Cua is one of the easiest-to-grow plants you’ll find in Vietnam. It requires very little care and can grow in different climates but it thrives in more humid places. The plant has heart-shaped leaves and bright green color. At the end of the stem, you’ll see a bitter bud that needs to be removed before eating or using cang cua for cooking. The...See full list on thefoodhog.comThis is the mint we get in different kinds of candy around the world. The original flavor of the herb is minty and spicy, hence the English name- ‘peppermint’. Húng Cây has bright green leaves with pointy edges and if you can’t identify it from the plant’s appearance, you’ll certainly be able to identify it based on its distinguishing smell. In Vie...See full list on thefoodhog.comHúng Lủi is a more mild version of its cousin Húng Cây (peppermint). This is the kind of mint people use in their drinks or to give flavor to lamb-based dishes. The appearance is also slightly different with spearmint having darker, rounder leaves. In Vietnamese cuisine, they are used for the same purpose as the peppermint.See full list on thefoodhog.comDill is the Vietnamese substitute for cumin. This herb has a sweet and aromatic taste that makes it a perfect fit for a lot of seafood dishes. Additionally, the seeds are also used for pickling vegetables and even for sweetening cakes. The leaves might be very tiny but this herb makes a big difference in taste when it comes to kitchen endeavours.See full list on thefoodhog.comDiếp Cá is probably one of the stranger Vietnamese herbs. Its nickname (‘fish mint’) is rather descriptive because this herb has a minty flavor with a ‘fishy’ smell. So, if you’re trying it for the first time, this might put you off, unless you already have an acquired taste. The plant has leaves with shiny tops that have the shape of a heart. Beca...See full list on thefoodhog.com Use: Rau mùi, also known as ngò, is extensively used in Vietnamese cooking, whether chopped or served with whole leaves and stems. This herb is commonly used as a garnish for fried dishes, stir-fries, and stews, enhancing the freshness of meat-based meals. A quick visual guide to common Vietnamese herbs served with many dishes and used in cooking plus tips & tricks for storing fresh herbs. Vietnamese herbs bring fresh, bold flavors to every dish, transforming simple meals into something special. Whether you’re adding Thai basil to pho, using lemongrass for marinades, or garnishing with cilantro, these herbs are essential for authentic Vietnamese cooking. Use: Rau mùi, also known as ngò, is extensively used in Vietnamese cooking, whether chopped or served with whole leaves and stems. This herb is commonly used as a garnish for fried dishes, stir-fries, and stews, enhancing the freshness of meat-based meals. A quick visual guide to common Vietnamese herbs served with many dishes and used in cooking plus tips & tricks for storing fresh herbs. Vietnamese herbs bring fresh, bold flavors to every dish, transforming simple meals into something special. Whether you’re adding Thai basil to pho, using lemongrass for marinades, or garnishing with cilantro, these herbs are essential for authentic Vietnamese cooking.
