Vietnamese herbs: a guide to the plate of greens

The plate of Vietnamese herbs, called rau thơm ("fragrant greens"), commonly includes Thai basil, mint, perilla, Vietnamese coriander (rau răm), culantro, Vietnamese balm and cilantro. Diners tear them into soups, wrap them with grilled meat or eat them alongside noodles for fresh, bright flavor.

Why herbs matter so much

In Vietnamese food, herbs aren't a garnish. They're part of the meal, often served by the handful. A rich broth or a fatty grilled pork gets balanced by cool, peppery, citrusy or minty leaves. Each person adds them to taste at the table.

Rau means vegetable or greens, and thơm means fragrant. You'll also hear rau sống, "raw greens," for the whole plate including lettuce and bean sprouts.

The main herbs

Húng quế (hoong KWEH) – Thai basil. Sweet, anise-like, with purple stems. Classic with pho in the South.

Húng lủi / húng bạc hà – mint. Spearmint-type mint is common. It goes in fresh spring rolls, noodle salads and on most herb plates.

Tía tô (tee-ah toh) – perilla. Purple and green leaves with a bold, slightly peppery, minty flavor. Great with grilled meats and bún chả.

Rau răm (zow zahm / row ram) – Vietnamese coriander. Spicy, peppery, almost lemony. Often paired with eggs, chicken salad and balut.

Ngò gai (ngaw gai) – culantro or sawtooth coriander. Long, serrated leaves that taste like a stronger cilantro. A pho staple.

Kinh giới (keeng yuh-ee) – Vietnamese balm. Lemony and slightly minty, a favorite with noodle dishes and fried rolls.

Ngò rí / rau mùi – cilantro. Called ngò rí in the South and rau mùi in the North.

Herbs you might meet next

• Diếp cá (yee-ep kah) – fish mint. A sharp, sour, fishy taste that people tend to love or avoid. Common in the South.
• Rau om / ngò om – rice paddy herb. Citrusy and cumin-like; goes in canh chua.
• Thì là (tee lah) – dill. Used with fish, especially in the Northern dish chả cá.
• Hành lá – scallions. Everywhere, often sliced over soups and rice.

Regional names and differences

Herb names vary between regions, and the same herb can have two or three names. Cilantro is the classic example (ngò rí vs rau mùi). The herbs served also vary: Northern pho often comes with fewer herbs, while Southern pho arrives with a big plate of basil, culantro and sprouts. See pho toppings explained.

How to use the herb plate

• Tear, don't chop: pick leaves off the stems and tear them into your bowl.
• Wrap: wrap a piece of grilled pork or a fried roll in lettuce with herbs, then dip it.
• Mix: toss herbs into a noodle salad just before eating.
• Add late: put herbs into hot soup right before eating so they stay bright.

For dishes that use all of these, see bún chả and how to make gỏi cuốn.

Buying and storing

Asian grocery stores usually stock most of these, often labeled with Vietnamese names. Look for perky leaves without dark spots.

To store:

• Wrap herbs loosely in a damp paper towel and keep them in a container or bag in the fridge.
• Thai basil prefers cooler room temperature to cold; it can blacken in the fridge. Keep stems in a glass of water on the counter.
• Wash just before using, then dry well; wet leaves bruise.

Most herbs last 3 to 5 days.

Growing your own

Many of these herbs are easy to grow in pots in warm weather. Mint, Thai basil, perilla and rau răm grow quickly, and rau răm and mint can root from cuttings placed in water. Culantro prefers some shade.

Washing note

Because herbs are eaten raw, wash them thoroughly under cold running water and dry them in a salad spinner or on towels.

A simple starter plate

If you're buying herbs for the first time, start with:

• Thai basil
• mint
• cilantro
• perilla
• lettuce leaves for wrapping
• bean sprouts and lime wedges

That covers most dishes, and you can add rau răm, culantro or kinh giới as you get curious.

Buy one new herb each time you shop; within a few weeks you'll know which ones belong in your favorite Vietnamese dishes.