The Herb Index

Tia To

Purple Perilla

This herb is a beloved favorite in Vietnamese cuisine. What makes it unique is its gorgeous leaves, which are a mix of purplish-red and green. Its strong taste complements bold dishes like mock turtle stew (thit heo nau ya ba ba) and adds a zing to delicate treats like fried shrimp fritters (banh tom). If you enjoy green shiso leaves in your sushi, you'll love their Vietnamese counterpart - it's bolder in flavor and more affordable to purchase! It's worth noting that in Vietnam, the leaves are dark purple on both sides and have a more delicate taste.
Hung Lui

Spearmint

The types of mints available in different countries vary, including Vietnam. However, despite the differences, their overall tastes are quite similar. In the United States, mint is available in two different variations. One has a mild flavor, while the other has a spicy taste. Many individuals prefer the mildness of the former, known as rau hung (which is essentially spearmint), over the strong taste of rau hung cay. In the northern regions of Vietnam, where people value authenticity when it comes to their pho noodle soup, mint is favored over purple basil.
Hung Que

Thai Basil

This is the ever-present basil that is now frequently accompanied by bowls of pho beef noodle soup. Rau hung que is customarily served alongside Vietnamese pork blood sausages (long heo), as its flavorful and spicy characteristics offer a delightful contrast to the strong and aromatic nature of the sausages. Interestingly, rau hung que translates literally as "cinnamon mint," despite being a type of basil from a botanical perspective.
Rau Ram

Vietnamese Corriander

In connection with the well-known smartweed and knotweed, rau ram possesses a delightful spiciness combined with hints of cilantro. This marvelous herb is a perennial, ensuring its regrowth year after year. Rau ram thrives when planted in the soil and has the ability to spread quite extensively. To confine its growth, it is advisable to cultivate it in a pot and allow it to cascade gracefully over the edges. If provided with ample light, rau ram can also flourish indoors. Some individuals may opt to substitute cilantro for rau ram, but others firmly maintain that the distinct spiciness of rau ram is unmatched.
Kinh Gioi

Vietnamese Lemon Balm

Vietnamese Lemon Balm, also known as Kinh Gioi, is a highly valued herb in Vietnamese cuisine due to its unique and refreshing lemony fragrance combined with a hint of mint. With its vibrant green leaves and jagged shape, this herb is not only a culinary delight but also a delightful sensory experience. When added to dishes, Kinh Gioi imparts a citrusy freshness, making it an ideal companion for seafood and poultry. It is commonly used in salads, soups, and spring rolls, where its aromatic qualities truly shine. At our restaurant, Kinh Gioi plays a crucial role in numerous dishes, providing a light and invigorating touch that perfectly harmonizes with the rich flavors of our Vietnamese culinary offerings. Kinh Gioi is more than just an herb; it is an essential element of authentic Vietnamese gastronomy, enhancing the true essence of our cuisine. Adding a burst of freshness to every dish it adorns.