One of the most unique features of Vietnamese cuisine is the abundant use of fresh herbs. Herbs are not just a garnish; they play a critical role in shaping the unique flavors and textures of traditional dishes. From the steaming bowls of pho to the French-influenced banh mi, fresh herbs are often the unsung heroes that elevate each dish. At Lotus Bánh Mì, we take great pride in our use of fresh herbs to bring balance and a burst of freshness to each dish.
Fresh Herbs as a Cultural Tradition
Vietnamese cuisine is a product of centuries of cultural exchange and evolution, where indigenous ingredients have mingled with influences from China, France, and other Southeast Asian countries. However, one thing that remains consistent across all regional styles is the importance of herbs in the cooking process. Fresh herbs not only add complexity to the flavors but also serve to create a sensory balance between the salty, sour, sweet, and bitter elements commonly found in Vietnamese food.
In traditional Vietnamese cooking, the use of herbs is not simply about taste but also about texture and visual appeal. A dish is often a harmonious blend of flavors, with fresh herbs helping to balance out richness or enhance the umami notes that are central to many dishes.
Popular Fresh Herbs in Vietnamese Cuisine
To understand how fresh herbs contribute to Vietnamese cuisine, let’s explore some of the most common varieties used in day-to-day cooking:
Cilantro (Rau Ngò)
Cilantro is one of the most versatile herbs in Vietnamese cuisine, used in everything from pho to bánh mì and even in salads. The leaves and stems bring a citrusy, slightly peppery flavor that complements the rich broths and meats characteristic of Vietnamese dishes. The herb is often chopped fresh and added at the last minute to preserve its delicate flavor and vibrant color.
In pho, cilantro enhances the savory broth, balancing out the richness of the beef or chicken. In the case of bánh mì, cilantro adds a refreshing contrast to the hearty, savory fillings.
Thai Basil (Húng Quế)
Distinct from the sweet basil commonly found in Italian cooking, Thai basil has a slightly spicy, anise-like flavor that pairs exceptionally well with Vietnamese dishes, especially those featuring grilled meats like pork or beef. Its robust flavor can stand up to strong spices and condiments, making it a great complement to dishes like pho or bánh xèo (Vietnamese savory pancakes).
Often served as a garnish alongside pho, Thai basil not only contributes to flavor but also to the fragrance of the dish, adding a refreshing herbal note that works in harmony with the rich, aromatic broth.
The Importance of Freshness
In Vietnamese cuisine, the freshness of the herbs cannot be overstated. These herbs are usually added raw, at the very last moment, to preserve their vibrant color and potent flavors. Unlike many other cuisines, which might cook herbs into the dish, Vietnamese food often incorporates herbs as an essential garnish or accompaniment that diners can adjust to their personal tastes.
The ritual of adding herbs to each bite of food is an integral part of the experience. For example, when enjoying a bowl of pho, you might receive a plate of fresh herbs alongside the steaming broth, which you can then add to taste. The fragrance of the herbs, combined with the heat of the broth, is one of the most iconic sensory experiences of Vietnamese cuisine.
Experience Flavor at Lotus Bánh Mì
At Lotus Bánh Mì, we are dedicated to delivering the full experience of Vietnamese flavors, and fresh herbs are central to that goal. From the distinct flavors of Thai basil to cilantro,, these herbs bring vibrancy, complexity, and freshness to every dish we serve.
We invite you to explore the wonders of fresh herbs in Vietnamese cuisine right here at Lotus Bánh Mì. Come taste the difference that fresh herbs make in every bite!
