In Vietnamese cuisine, for the most sublime and varied dishes, it is indispensable to have the pure Vietnamese vegetables that everyone uses a common word – Herbs, very vital in Vietnamese dishes
Aromatic Vegetables include wild vegetables, which have been on the tray of Vietnamese people for a long time. Each type of vegetable brings its own special scent, making it always outstanding and recognizable. Not only that, without aromatic vegetables like the lack of precious medicines, because Aromatic herbs are not only a familiar thing that decorate the dishes but also the common medicinal plants for treating many diseases.
Has sweet and spicy leaves. This vegetable is widely used in the south and the north with many dishes. Basil can be eaten with vermicelli, spring rolls, and pho.
In the North, it is called cilantro, southern called coriander vegetable. This type of herbs is easy to use for many dishes or for decoration. Cilantro vegetables are used to eat raw, stir-fry with other vegetables or to cook soup
Sawleaf is used like cilantro, used with special dishes such as pho, sweet potato soup, boiled meat, chicken squash soup, cucurbit soup and raw food for some boiled meat dishes.
Marjoram leaves have a aromatic taste, which is quite popular in Northern dishes, such as boiled vegetables and tofu with shrimp paste.
That being said, herbs in Vietnamese dishes making the dish even better, don’t forget this very important ingredient everytime you enjoy a Vietnamese dish.
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