Vietnamese people enjoy large quantities of fresh herbs, and in fact, herbs are collectively known as rau thom, which means “fragrant vegetable.” Consider their role in pho noodle soup ...

Vietnamese cooking is renowned for its use of fresh herbs. Look for them in your local Vietnamese or Asian market, as there is really no substitute for their unique flavour and aroma. To keep the ...

Vietnamese people enjoy large quantities of fresh herbs, and in fact, herbs are collectively known as rau thom, which means “fragrant vegetable.” Consider their role in pho noodle soup ...

It's called the rau thom, or herbs ... Here is a quick guide on several popular herbs and how to use them in Vietnamese cooking. A very pleasant herb used in spring rolls and bì cuon (shredded ...

Vietnamese Perila (Tia to) has beautiful leaves that are green on top and a purplish colour on the underside, with slightly serrated edges. The herb is served and eaten raw alongside soups and grilled ...

that spicy Vietnamese coriander; rau tia to (red perilla); rau kinh gioi (green perilla); ngo gai (saw-leaf herb); ngo om (rice paddy herb); hung cay (Vietnamese mint); and rau diep ca (fish mint).

The food arrives, lush with fresh herbs, mint and cilantro gradually releasing their crispness into hot broth amid a tangle of noodles. Rau ram, or Vietnamese coriander, creeps up the side of a ...