Quick Guide to Vietnamese Herbs

Vietnamese herbs add such wonderful aroma, flavor and color to foods that it’s no wonder they’re such integral ingredients in the cuisine. Without the inclusion of certain herbs, a dish could be rendered completely lacking and unappetizing. Can you imagine having Chicken Pho or Beef Pho without Thai basil? Just the lovely aroma of Thai basil conjures to mind a big, piping hot bowl of pho…yum! 🙂

If you’re not familiar with all the different Vietnamese herbs and their uses in Vietnamese cuisine, I am here to help. In this post, I’ll go through some of the more popular Vietnamese herbs and provide some basic descriptions. Since a picture is worth a thousand words, I’ve included pictures of each herb to help you identify them when shopping. Lastly, I’ve provided links to recipes where these Vietnamese herbs are featured. I hope you try all of these herbs and let me know which one is your favorite. Enjoy!

Check out the video below to learn how to prepare and store fresh Vietnamese herbs.

A Quick Guide to Vietnamese Herbs

Cilantro/Coriander (Ngò, Ngò Rí, Rau Mùi)

Appearance: delicate, lacy leaves, clustered in three’s
Aroma/Taste: strongly fragrant with mild citrusy taste
Dishes: Commonly eaten raw, this Vietnamese herb is served with other fresh greens as a side dish, Vegetarian Fresh Spring Rolls (Bi Cuon Chay), Fresh Spring Rolls (Goi Cuon), Grilled Pork Sandwich (Banh Mi Thit Nuong) and Thick Noodles and Fish Cake Soup (Banh Canh Cha Ca)

Thái Basil (Húng Quế)

Appearance: elongated leaves with purple stems and pink-purple flowers
Aroma/Taste: licorice-like aroma and taste
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
Aroma/Taste: aromatic with slightly spicy and peppery taste
Dishes: Commonly eaten raw, this Vietnamese herb is served with other fresh greens as a side dish, Chicken Cabbage Salad (Goi Ga Bap Cai), Cured / Fermented Pork (Nem Chua) and Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang) 

Perilla (Tía Tô)

Appearance: large, broad leaves with purple underside
Aroma/Taste: strong musky aroma and slightly bitter taste
Dishes: Commonly eaten raw, served with other fresh greens as a side dish, Grilled Pork Patties and Skewers (Thit Nuong), Grilled Pork with Rice Vermicelli (Bun Cha), Beef Wrapped in Betel Leaves (Bo La Lot), Sizzling Savory Crepes (Banh Xeo) and Crab Noodle Soup (Bun Rieu) 

Garlic Chives (Hẹ)

Appearance: flat, long and slender leaves resembling tall grass
Aroma/Taste: strong grass and garlicky aroma and taste
Dishes: Can be eaten raw or cooked, Fresh Spring Rolls (Goi Cuon), Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon), Won Ton Noodle Soup (Mi Hoanh Thanh) and Pickled Bean Sprouts (Dua Gia)

Lemongrass (Xả)

Appearance: long and tapered, light green, fibrous stalks
Aroma/Taste: strong, citrusy aroma and taste without the acid
Dishes: Chicken Curry (Ca Ri Ga), Beef Stew (Bo Kho), Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao), Lemongrass Beef over Rice Noodles (Bun Bo Xao), Curry Lemongrass Seitan Stir-Fry (Mi Can Xao Xa Ot), Honey Lemongrass Dressing, Asian-Style Beef Short Ribs (Suon Nuong), Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong), Satay Chili Paste (Ot Sa Te), Grilled Pork Patties and Skewers (Thit Nuong) and Beef Wrapped in Betel Leaves (Bo La Lot)

Rice Paddy (Ngổ Ôm)

Appearance: small and delicate oval-shaped leaves
Aroma/Taste: mild citrusy aroma and cumin flavor
Dishes: Commonly eaten raw, Yampi Root/Yam Soup (Canh Khoai Mo), Sour Soup with Fish (Canh Chua Ca) and Rare Beef in Lime Juice Salad (Bo Tai Chanh)

Sawtooth (Ngò Gai)

Appearance: long flat leaves with jagged, serrated edges
Aroma/Taste: strong cilantro flavor and slightly citrusy taste
Dishes: Commonly eaten raw, Beef Noodle Soup (Pho Bo), Beef Stew (Bo Kho), Sour Soup with Fish (Canh Chua Ca), Rare Beef in Lime Juice Salad (Bo Tai Chanh) and Chicken Noodle Soup (Pho Ga)

Spicy Mint / Peppermint (Húng Cây)

Appearance: medium-sized, oval-shaped leaves
Aroma/Taste:  minty aroma, spicy taste with cooling sensation
Dishes:  Commonly eaten raw, served with other fresh greens as a side dish, Lemongrass Beef over Rice Noodles (Bun Bo Xao), Savory Rolled Cakes (Banh Cuon), Savory Steamed Rice Cakes (Banh Beo) and Sizzling Savory Crepes (Banh Xeo)

Spearmint (Húng Lũi)

Appearance: medium-sized, oval-shaped with curly leaves
Aroma/Taste: minty aroma and minty and slightly sweet taste
Dishes: Commonly eaten raw, served with other fresh greens as a side dish, Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao), Lemongrass Beef over Rice Noodles (Bun Bo Xao), Savory Rolled Cakes (Banh Cuon), Savory Steamed Rice Cakes (Banh Beo), Rare Beef in Lime Juice Salad (Bo Tai Chanh), and Crab Noodle Soup (Bun Rieu)

Vietnamese Balm (Kinh Giới)

Appearance: medium-sized, oval-shaped leaves with serrated edges
Aroma/Taste: intense aroma that’s a combination of lemon and mint, slightly bitter taste
Dishes: Commonly eaten raw, served with other fresh greens as a side dish, Grilled Pork Patties and Skewers (Thit Nuong), and Crab Noodle Soup (Bun Rieu)

Fish Mint (Diếp Cá)

Appearance: flat, heart-shaped leaves
Aroma/Taste: strong fishy aroma and slightly citrusy taste
Dishes: Commonly eaten raw, served with other fresh greens as a side dish, Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao), Lemongrass Beef over Rice Noodles (Bun Bo Xao) and Sizzling Savory Crepes (Banh Xeo) 

Pennywort (Rau Má)

Appearance: heart-shaped leaves with scalloped edges
Aroma/Taste: grassy and mildly sweet
Dishes: Commonly juiced into a refreshing herbal beverage, Pennywort Juice (Nuoc Rau Ma) or cooked in a soup
 

A plate of fresh herbs and vegetables (lettuce, bean sprouts, cucumbers) is often served as a side dish adding flavor, aroma and freshness to every meal.

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