Vietnamese 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.
rau 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.
rau 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.
rau kinh giới resembles nettle. Basil with hints of lemon citrus and lemongrass. This herb promotes digestion. It is widely used in various Vietnamese dishes.
rau mùi tàu is a coriander-like tropical herb with an even stronger flavor. In Vietnam it is served with meat or Phở.
rau diếp cá has a strong acquired taste for its fishy character. Eat most often to meat.
rau cần is a fresh vegetable. It tastes similar to celery, but is softer and smells of lime. You can fry it with beef, or it fits perfectly with bún cá.
rau muống is one of the most affordable vegetables in Vietnam and my favorite one! Its preparation is very simple. You can fry it with garlic or simply cook and soak in fish sauce.
rau mồng tơi looks and tastes like baby spinach. Most often used to prepare crabs or shrimp soup.
rau cải is similar to pak choi, has a slightly bitter taste. Most often it is fermented, it is also roasted with ginger and shallots or it is a part of soups.
elephant ear stem
bac ha is a vegetable ideal for stir-fries with meat or you can add to soups. Mild grassy flavoured spongy stems.
rau cúc is mainly used in canh soups. Young leaves and stems are suitable for cooking.