Aromatic and Essential: Herbs in Vietnamese Cuisine

Vietnamese cuisine is celebrated for its vibrant flavours, fresh ingredients, and the perfect balance of sweet, sour, salty, and spicy elements. At the heart of this culinary tradition are the herbs, which not only enhance the taste of dishes but also add aroma, texture, and visual appeal.

From the iconic phở to street food favourites like bánh mì, herbs are an integral part of almost every Vietnamese dish. While the quantity and variety may vary depending on personal preferences or regional traditions, herbs are always present. Two of the most commonly used herbs are hành (scallion) and ngò (cilantro), which appear in nearly every dish, regardless of the region. Other herbs are often paired with specific dishes or used to enhance the flavour of particular ingredients. In fact, it’s hard to call a dish truly Vietnamese without the presence of at least one or two herbs.

Below, we explore 12 of the most common herbs used in Vietnamese cooking, their unique characteristics, and how they contribute to the cuisine.

1. Hành (Scallion)

Scallions, or green onions, are a cornerstone of Vietnamese cooking. Their mild onion flavour is used to enhance soups, stir-fries, and grilled dishes. Often, they are finely chopped and sprinkled over dishes like phở or bún thịt nướng (grilled pork with vermicelli). Additionally, scallions are commonly used for marinating meat. The white part of the scallion is finely chopped and added to meat mixtures, infusing them with a subtle, aromatic flavour.

2. Ngò (Cilantro)

Cilantro is a staple herb in Vietnamese cuisine, often used as a garnish for soups like phở or bún bò Huế. Its bright, citrusy flavour adds a refreshing note to dishes. Both the leaves and stems are used, and it pairs well with lime and chili to create a zesty finish. Cilantro is also frequently used in meat marinades. Finely chopped cilantro can be added to meat mixtures, enhancing the flavour with its fresh, herbaceous aroma.

3. Tía Tô (Perilla)

Tía tô, also known as perilla or beefsteak plant, has a slightly minty, anise-like flavour with a hint of earthiness. Its purple-tinged leaves are often used in fresh rolls, salads, or as a garnish for soups. It’s also believed to have medicinal properties, aiding digestion and boosting immunity.

4. Kinh Giới (Elsholtzia)

Kinh giới, or Vietnamese balm, has a mild, lemony flavour with a hint of mint. It is commonly used in salads, fresh spring rolls, and dipping sauces. This herb is particularly popular in dishes like bún chả (grilled pork with vermicelli) and gỏi (Vietnamese salads).

5. Thì Là (Dill)

Dill is a key ingredient in northern Vietnamese dishes, especially seafood-based recipes. Its delicate, grassy flavour complements dishes like chả cá Lã Vọng (grilled turmeric fish with dill). Unlike in Western cuisine, where dill is often used sparingly, Vietnamese cooking uses it generously.

6. Ngò Gai (Culantro)

Culantro, also known as sawleaf, has a stronger, more robust flavour than cilantro. It is often used in soups like phở to add depth and complexity. Its long, serrated leaves are also a common addition to salads and dipping sauces.

7. Húng (Mint Leaves)

Mint leaves are a refreshing addition to many Vietnamese dishes, from fresh spring rolls (gỏi cuốn) to noodle salads (bún). Their cool, slightly sweet flavour balances the heat of chili and the tanginess of lime, making them a versatile herb in Vietnamese cooking.

8. Húng Quế (Thai Basil)

Thai basil, distinct from sweet basil, has a spicy, anise-like flavour. It is a must-have herb for dishes like phở and bún bò Huế. Its bold flavour stands up well to the rich broths and savoury meats in these dishes.

9. Rau Răm (Vietnamese Coriander)

Rau răm, or Vietnamese coriander, has a peppery, slightly citrusy flavour. It is often used in salads, soups, and rice dishes. This herb is particularly popular in dishes like trứng vịt lộn (fertilized duck egg) and gỏi gà (chicken salad).

10. Ngò Om (Rice Paddy Herb)

Rice paddy herb has a unique, citrusy aroma with a hint of cumin. It is commonly used in sour soups like canh chua (Vietnamese sour soup) and hotpots. Its bright flavour helps to balance the richness of the broth.

11. Sả (Lemongrass)

Lemongrass is a fragrant herb with a citrusy, slightly spicy flavour. It is a key ingredient in marinades, stir-fries, and soups. Dishes like thịt nướng sả (grilled lemongrass pork) and canh chua often rely on its distinctive aroma to elevate their flavours.

12. Hẹ (Chive)

Chives are used in Vietnamese cuisine for their mild onion-like flavour. They are often added to soups, stir-fries, and dumplings. Chive flowers are also used as a garnish, adding both flavour and visual appeal to dishes.

Herbs are the soul of Vietnamese cuisine, bringing freshness, aroma, and complexity to every dish. Whether used as a garnish, a key ingredient, or a flavour enhancer, these herbs are indispensable in creating the vibrant and balanced flavours that define Vietnamese cooking. By understanding and incorporating these herbs, you can bring the essence of Vietnam to your kitchen.