 corianderVietnamese rau mùi is one of the most used herbs in Vietnamese cuisine. You can find coriander in almost every Vietnamese meal. It has a strong aroma and distinctive intense taste. |  perillarau tía tô is a very often used herb. It has green-purple leaves that resemble nettle. Earthy, bold and musky - a mint/basil combination. Perfect for salads or bún chả. |  thai basilrau húng quế resembles classic basil, but its flavor is much more aromatic and pungent. It tastes of liquorice or anise. Great for duck, salads or non-fried nem. |
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