Herbs and Spices
Kaffir Lime Leaf
In Vietnamese cuisines, kaffir lime leaves with its subtly bitter spicy taste and wonderful aromatic scent act as a magic herb, adding fresh flavor to many recipes.
Mùi tàu or ngò gai is among the most popular herbs in Vietnam, often seen along side with green onions in stew and stir-fried dishes. Native to Central America, this coriander is now grown in all over southeast asia, including Vietnam.
Popular in both Centre America and Southeast Asian cuisines, this type of cilantro is often thinner in stem and fader in green leaves. Rau mùi is often grown in winter in northern parts of Vietnam or in temperate zone like Dalat.
It could be the biggest mistake if we speak highly of Vietnamese cuisine, describing it with our most rhetorical words without mentioning herbs.