What makes most Vietnamese dishes super healthy and packed with flavor are the various types of herbs in each dish. While some listed here aren't exclusively Vietnamese, the combination of the herbs together in dishes are unique to the country.
Vietnamese Coriander (sometimes referred to as egg mint) is the most common herb to grace the majority of the traditional Vietnamese salads. Mild and aromatic, it adds depth to most dishes and complements grilled meats nicely.
Thai Basil is another herb common in most Vietnamese dishes, most notably Pho and spring and rice rolls.
Mint is commonly recognized in most cultures. In Vietnamese food it is found mixed with vermicelli dishes and spring rolls and consumed with bun bo hue, Central Vietnam's beef noodle soup.
Vietnamese Fish Scale Herb or Rau Giấp Cá/ Dấp Cá is probably one of the most polarizing herb. Those who love it and those who hate it. It gets it's name not only from the looks but for those who hate it, they say it tastes and smells like fish. Authentic Spring Rolls or Saigon Crepes are not the same without it.
English
Comments: no replies