Vietnamese Herbs and Their Role in Traditional Cooking
- thesaigonkitchen20
- Jul 1
- 3 min read
Updated: Jul 3
Ever wonder where the magic happens?
Spoiler alert: it’s not just in the kitchen. These days, a little of that magic is growing out back — in my brand-new herb garden, tucked right behind the restaurant.
Now, I’ll be honest — the garden is still a work in progress. It’s new, a bit chaotic, and definitely still finding its groove… kind of like me before my morning coffee. But even in its early stages, this little patch of green holds big dreams (and even bigger flavour).
The power of herbs and the wisdom of the land
Vietnam is blessed with geography that gives us some of the world’s best herbs — mountains near the sea, mineral-rich soil, and fertile valleys. And we use those gifts well. Herbs are eaten fresh, raw, and often. Not just for flavour, but for texture, crunch, and nourishment.
Take rau muống (water spinach), for example. During the war, North Vietnamese soldiers ate loads of it because it grew fast and strong. American soldiers started calling it “morning glory” — a name still used today.
You see, in Vietnamese cuisine, herbs aren’t just garnish — they’re essential. They bring balance, complexity, and often healing benefits to each dish. From the citrusy lift of Rice Paddy Herb (rau ngò om) in seafood soups to the earthy punch of Fish Mint (diếp cá) in noodles and detox drinks, these vibrant greens are at the heart of our cooking — and of my memories, my identity, and how I connect with home.
That’s why this garden means so much to me. It’s not just about growing herbs — it’s about rooting myself deeper in the stories I tell through food.
Each herb plays its part: Thai Basil (rau quế) adds sweet anise to pho, Red Perilla (tía tô) brings colour and relief to cold symptoms, Vietnamese Mint (rau răm) spices up chicken salads, Culantro (ngò gai) strengthens broths, and Dill (thì là) lifts seafood dishes. Some cool, some warm. Some heal, others balance richness. But all of them belong.
So next time you’re here, come have a look out back. I’ll happily show you what’s sprouting — and what’s maybe just a rogue weed 😅. And watch this space — those herbs are making their way to your plate.
Here come some herby-facts from my garden!
Just a few of the herbs I’m growing — and why they matter so much:
Tiá Tô (Vietnamese Perilla) One of my all-time faves. With its serrated leaves and purple underside, this herb is subtle in flavour and super versatile. You’ll find it in bún chả, bánh xèo, and spring rolls. I love how it quietly lifts a dish without stealing the spotlight.
Medicinal bonus: Traditionally used to ease colds, support respiratory health, and reduce inflammation. Also rich in antioxidants.
Diếp Cá (Fish Mint) Okay — this one’s a bit divisive. It’s got a minty flavour with a bold, fishy aroma. I know, I know… it’s a love-it-or-leave-it kind of herb. But paired right (think bò lá lốt, bánh xèo, or Cao Lầu noodles), it adds a punchy, unexpected layer that’s so very Vietnamese.
Medicinal bonus: Known for detoxifying the body, supporting immune health, lowering blood sugar, and reducing inflammation.
Kinh Giới (Vietnamese Balm) This is the zesty one. Think lemon meets mint, wrapped in a soft leafy package. It’s the unsung hero of bún chả and Vietnamese spring rolls. Its light citrus kick helps cut through fatty pork and adds a lovely brightness.
Medicinal bonus: High in antioxidants, it’s used to treat fevers, aid digestion, and even relieve cold symptoms.
Rau Răm (Vietnamese Coriander) Spicy, peppery, a little bitter — we call it “hot mint.” It’s brilliant in stir-fries, noodle soups, seafood dishes, and chicken salads.
Medicinal bonus: Believed to warm the body (yang energy), ease stomach issues, reduce inflammation, and support women’s health — especially during pregnancy (in moderation).
Cooking Classes and Supper Clubs...
And that’s just the beginning. I’ll be running cooking classes and supper clubs where you can get up close with these herbs — touch them, taste them, learn what makes them special. I want you to experience first hand how essential they are to Vietnamese cooking — not just for taste, but for nutrition, tradition, and healing.
I'll let you know as soon as my dates are confirmed. In the meantime, please email me and express your interest - I will make sure to add you to my list.
Find out more about the classes and clubs by clicking below.
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