Kaffir Lime Leaf

Other names: Lime leaf, Makrut lime leaf

Botanical name: Citrus hystrix

Vietnamese name: Lá chanh

Kaffir Lime Leaves

Herbs play a crucial role in Vietnamese cuisine, enhancing dishes and providing depth of flavor. Among these, kaffir lime leaves have become an essential ingredient in Vietnamese kitchens, known for their fragrant aroma that elevates any dish. This plant is widely cultivated across Southeast Asia and can be easily found in local wet markets, as well as in Asian grocery stores around the world.
Photo: thuphamtuantai.com

Use: In Vietnamese cooking, kaffir lime leaves, with their subtly bitter and slightly spicy flavor as well as their aromatic scent, serve as a magic herb, significantly enhancing numerous recipes. They are particularly indispensable in dishes like boiled chicken, where shredded lime leaves add a fresh, vibrant flavor.

The aroma of lime leaves is perfect for barbecued meats. When grilled alongside marinated meats, intact lime leaves impart their zesty fragrance, creating an irresistible flavor combination. Lime leaves also pair remarkably well with shrimp in various recipes. A notable dish is roasted shrimp with lime leaves, where thinly sliced lime leaves are added just before the shrimp is fully cooked to maintain the freshness of the lime essence. Additionally, kaffir lime leaves play a vital role in the renowned Thai soup Tom Yum, contributing to its iconic flavor profile.