What Makes Vietnamese food special?

We give you a unique inside view to the traditional style of Vietnamese cooking, renowned for its combination of 5 taste senses and use of the freshest local ingredients, making it the best and healthiest cuisine in the world ...Read more


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Vietnamese: Rau dền
Culinary uses: Use like spinach in salads or as a cooked vegetable

Asian Basil

Vietnamese: Rau Quế, Húng Quế
Tasting notes: sweet / spice, anise / licorice
Culinary uses: Eaten raw. Smelling this basil is to be reminded of a piping hot bowl of pho noodle soup and in many common herb plates. 

Medicinal: Antibacterial qualities, leaves are crushed to a paste to treat small cuts.

Banana Flower/Banana Blossom

Vietnamese: Bắp Chuối
Culinary uses: Remove outer leaves and sliced or diced and used in salad, stews, stir-fries.
Medicinal: valuable source of vitamin B, vitamin C, and potassium.

Betel Leaves

Vietnamese: Lá lốt
Tasting notes: bitter character with sweet aromatics
Culinary uses: wrapped around minced beef and grilled, stir fries, eaten raw
Medicinal: Juice of betel leaves with honey - serve as a good tonic.
Leaves soaked in mustard oil and warmed, can be applied to the chest area to relieve cough and difficulties in breathing. Also used as an antiseptic. 

Bitter Herb

Vietnamese name: Rau Đắng
Common culinary name: Bitter mint
Tasting Notes: Bitter character
Culinary uses: Add raw to hot pot dishes or steamboats and noodle soups
Medicinal uses: Treat fever, joint pains, & inflammations

Bitter melon

Vietnamese: Khổ qua
Tasting notes: Similar texture to a cucumber though very bitter
Culinary uses: Can be eaten green or when it ripens it is often cooked with meat or made into a soup
Medicinal: Beneficial for stomach related disorders

Chrysanthemum Greens

Vietnamese: Tần ô
Tasting notes: Bitter, strong flavour
Culinary uses: In soups, cooked or raw, and sautéed.
Medicinal: Rich in vitamin B.

Elephant Ear Stem / Stalk

Vietnamese: Bạc Hà
Tasting notes: Mild grassy flavoured spongy stems
Culinary uses: Stems add texture and absorb the flavours of soups and stir-fries. Co
Medicinal: Good source of iron, phosphorus, and zinc.

Fish Herb/Fish Mint

Vietnamese: Diếp Cá

Tasting notes: Strong acquired taste for its fishy character
Culinary uses: Used in bold fishy flavored dishes, very popular in dishes of grilled meats, fish and noodle soups. 

Medicinal: Treats stomach aches, indigestion and swellings. Leaves are crushed to a paste to cure insect bites, rashes and itching.

Garlic Chives/Chinese chives

Vietnamese: Hẹ
Tasting notes: Garlicky and grassy
Culinary uses: Rice paper rolls, stir fries, raw in noodle soups
Medicinal: Antiseptic, aids digestion and helps promote the flow of blood

Green mango

Vietnamese: Xoài Sống
Tasting notes: Tart, crisp and refreshing with underlying mango flavour
Culinary uses: Used in salads and eaten with salt & pounded chilli as a snack
Medicinal: Good source of fibre, rich in vitamin A and vitamin C.


Vietnamese: Xu hào
Culinary uses: Can be eaten raw, sliced or diced in salads, sautéed, stir-fried or braised.
Tasting notes: Similar texture and taste to broccoli stem with a hint of mustard
Medicinal: High in fibre, source of vitamin C and potassium

Mustard Leaves

Vietnamese: Cải xanh
Culinary uses: Eaten raw as a salad or cooked
Medicinal: High in vitamin A

Perilla /Shiso Leaf

Vietnamese: TíaTô
Tasting notes: Earthy, bold and musky – a mint/basil combination
Culinary uses: Eaten raw in a variety of soups, salads and meat dishes.
Medicinal uses: Used in tea for soothing properties and in steam baths for better skin

Rice Paddy Herb

Vietnamese: Ngò Om
Tasting notes: Citrus with mild cumin flavour
Culinary uses: Sour soups, salads, compliments dishes containing cumin.
Medicinal: Antibacterial qualities

Sawtooth Herb / Sawtooth Coriander

Vietnamese: NgòGai
Tasting notes: Strong coriander flavour
Culinary uses: Eaten raw - used in soups and salads
Medicinal: Used in tea to stimulate appetite, soothes stomach pain, improves digestion.

Spearmint Herb/Green mint

Vietnamese: Húng Lui, Húng Dũi
Tasting notes: Spearmint and lime character
Culinary uses: Eaten raw. Found in most common herb and salad plates.
Medicinal: Used in tea as treatment for stomach ache, colds and flu and promotes digestion

Vietnamese Balm/Vietnamese lemon mint

Vietnamese: Kinh Giới

Tasting notes: Basil with hints of lemon citrus and lemongrass 

Culinary uses: Eaten raw in a variety of soups and meat dishes and on herb plates. 

Medicinal: Used in tea for soothing properties and in steam baths for better skin. 

Vietnamese Mint

Vietnamese: Rau Răm

Tasting notes: Spicy and peppery 

Culinary uses: Commonly eaten raw in salads, in duck-related dishes and on most common herb plates. 

Medicinal: Used to treat indigestion, stomach aches, ulcers, wounds and swelling. Believed to have the ability to reduce fertility

Water Spinach/Moring Glory

Vietnamese: Rau Muống
Culinary uses: As a vegetable, stir-fried or in soups.
Medicinal: Treatment of bites and high in antioxidants