Essential Herbs in Vietnamese Cooking

The video is a guide to herbs commonly used in Vietnamese cooking. It covers their preparation, storage, and usage in various dishes. It aims to introduce some popular Vietnamese herbs, and how to prepare and store them for maximum freshness.

Preparing Herbs

1. Separation: Separate leaves from stems. Discard mangled, discolored, or bug-eaten leaves.

2. Washing: Place herbs in a large basin with cool water, gently dunk and swish to clean. Repeat until water is clear, usually requiring 2-3 changes of water.

3. Drying: After the final rinse, shake off water or use a salad spinner. Place on paper towels to remove remaining moisture, then loosely roll up in paper towels and store in a resealable plastic bag in the refrigerator for up to one week.

Popular Vietnamese Herbs

1. Cilantro: Mild and aromatic, used in fresh spring rolls, sandwiches, and as a garnish for noodle soups.

2. Thai Basil: Purple stems and flowers, with a licorice-like taste, essential for Vietnamese chicken or beef noodle soup, and seafood dishes.

3. Vietnamese Coriander: Long slender leaves with a dark V-shape, aromatic, spicy, and peppery, popular in salads and various dishes.

4. Perilla: Part of the mint family with purple underside, strong musky aroma, slightly bitter, enjoyed raw or cooked.

5. Garlic Chives: Long slender leaves, strong grassy and garlicky aroma and taste, used in fresh spring rolls, noodle soups, and pickles.

6. Lemongrass: Tough and fibrous, lemony taste without acid, used in curries, stews, stir-fries, and sauces.

7. Rice Paddy Herb: Small delicate leaves with citrusy and mild cumin flavor, used in soups.

8. Sawtooth Herb: Long flat leaves with jagged edge, strong cilantro flavor, popular in stews and soups.

9. Spicy Mint/Peppermint: Strong fragrance and spicy minty flavor with a cooling sensation.

10. Spearmint: Similar to peppermint, minty flavor but sweeter.

11. Vietnamese Balm: Intense aroma combining lemon and mint.

12. Fish Mint: Heart-shaped leaves with a fishy aroma, an acquired taste.

Herbs are best enjoyed fresh and should be served with your favorite Vietnamese dishes.