The Vietnamese plate: A closer look at herbs
MINT: One of the most commonly used herbs in the Vietnamese repertoire. Click here for more.
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Fresh herbs at the center of the Vietnamese plate.
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RICE PADDY HERB: Its stems and rounded leaves are packed with citrus and cumin notes that pair well with curries and tamarind-inflected seafood soups. Click here for more.
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Fresh herbs at the center of the Vietnamese plate
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Market fresh: Cooking through the seasons
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Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
VIETNAMESE BALM: Its delicate saw-edged, fuzzy leaves have an uncommon lemon grass or lemon verbena-like quality. The assertive flavors stand up well to grilled meats and are terrific additions to rice paper rolls, lettuce wraps, and bun rice noodle bowls. Click here for more.
RELATED:
Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
THAI BASIL: Carries a gentle clove scent. Click here for more.
RELATED:
Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
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CHINESE CHIVES: Hard-core Vietnamese cooks tuck a few raw chives into their rice paper rolls to add a mild garlicky bite. Click here for more.
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Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
VIETNAMESE CORIANDER: Cilantro lovers will revel in spear-shaped Vietnamese coriander, which lends its peppery backbite to soups and salads. Click here for more.
RELATED:
Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
FISH MINT: Equally bracing are the spade-shaped leaves of fish mint, also called bishops weed, which give a tangy, pungent edge to boldly flavored food such as grilled beef with lemon grass. Click here for more.
RELATED:
Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
CILANTRO: One of the most commonly used herbs in the Vietnamese repertoire. Click here for more.
RELATED:
Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
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DILL: In Vietnamese cooking, the feathery tops are a final flourish in canh rieu ca, a traditional everyday soup featuring fish, tomato and raw garlic. Click here for more.
RELATED:
Fresh herbs at the center of the Vietnamese plate
INTERACTIVE MAP: Find your local farmers market
Market fresh: Cooking through the seasons
More recipes from the L.A. Times Test Kitchen
Pick out a wine with Times restaurant critic S. Irene Virbila
Want a restaurants recipe? Culinary SOS to the rescue (Ricardo DeAratanha / Los Angeles Times)
