5 Vietnamese Herbs That Will Make Your Taste Buds Sing (And How to Use Them!) 🎵🌿

If you’ve ever taken a bite of fresh spring rolls or sipped on a steaming bowl of pho, you know that Vietnamese cuisine isn’t just delicious — it’s alive. And at the heart of that vibrant flavor? Herbs. Not just any herbs — the kind that can turn a simple dish into an orchestra of aromas and textures. In this post, we’ll explore five iconic Vietnamese herbs, their flavor profiles, culinary uses, and even some pro tips for growing them at home. Whether you’re a foodie with a passion for spice or a chef looking to add more depth to your dishes, this list is your backstage pass to the herb symphony of Vietnam.

Table of Contents

• The Magic of Vietnamese Herbs
• 1. Thai Basil (Húng Quế)
• 2. Coriander (Ngò Gai)
• 3. Lemongrass (Sả)
• 4. Mint (Húng Lủi / Húng Chanh)
• 5. Sawtooth Herb (Ngò Ôm)
• Bonus Tip: The Art of Herb Platters
• Conclusion: Why These Herbs Deserve a Spot in Your Kitchen

The Magic of Vietnamese Herbs

Vietnamese cooking is all about balance — sweet, salty, sour, spicy, and umami — but the real star of the show is often the fresh herbs piled high on every plate. Unlike many cuisines where herbs are used sparingly for seasoning, in Vietnam, they’re served raw, in large quantities, as part of the dish itself. This means they deliver bold, aromatic punches straight to your palate.

These aren’t just flavor boosters — many of these herbs also have medicinal properties. Some aid digestion, others have anti-inflammatory benefits. But let’s be honest: most people keep coming back because they just taste awesome.

1. Thai Basil (Húng Quế) – The Bold Rebel

Thai basil might look like its Italian cousin, but don’t be fooled — this herb brings heat (figuratively speaking). With a peppery, almost licorice-like flavor and sturdy purple stems, Thai basil is built to stand up to high heat and bold flavors.

• Flavor profile: Anise-like, slightly spicy, minty kick
• Main use: Stir-fries (especially bò lúc lắc and pad kra pao), hot pots, grilled meats
• Pro tip: Add it at the end of cooking to preserve its punchy flavor

Type of Basil	Flavor	Best For
Thai Basil	Spicy, anise-like	Stir-fries, grilled meats
Sweet Basil	Mild, herbal	Pho, spring rolls
Holy Basil	Peppery, earthy	Pad Kra Pao (Thai stir-fry)

2. Coriander (Ngò Gai) – The Citrusy Controversialist

If there’s one herb that divides opinions like pineapple on pizza, it’s coriander (also known as cilantro). Some people swear by its bright, citrusy aroma; others think it tastes like soap. If you fall into the former group, rejoice — because Vietnamese cuisine LOVES coriander.

• Flavor profile: Fresh, citrusy, slightly peppery
• Main use: Pho, noodle soups, fresh rolls, garnishes
• Pro tip: Use young leaves for delicate garnishes, mature ones for stronger flavor

3. Lemongrass (Sả) – The Zesty Mood Booster

Smash it, slice it, cook it — lemongrass is the ultimate mood booster in the herb world. Its lemony brightness adds a tangy depth to marinades, curries, and broths. Plus, it smells amazing while doing it.

• Flavor profile: Bright, lemony, grassy
• Main use: Grilled meats (like chicken satay), seafood, curry pastes, tea
• Pro tip: Bruise the stalk before using to release maximum flavor

4. Mint (Húng Lủi / Húng Chanh) – The Cool Refresher

Vietnam has not one, but two types of mint commonly used in cooking: Húng Lủi (spearmint) and Húng Chanh (Vietnamese mint or citrus mint). Both bring a cooling effect that contrasts beautifully with rich meats and spicy sauces.

• Flavor profile: Fresh, cooling, slightly citrusy (for Húng Chanh)
• Main use: Spring rolls, grilled pork dishes, salads, cocktails
• Pro tip: Tear the leaves instead of chopping to unlock their full aroma

5. Sawtooth Herb (Ngò Ôm) – The Secret Flavor Enhancer

Also known as culantro, sawtooth herb looks like a jagged-edged warrior but packs a flavor punch that’s hard to describe — somewhere between cilantro and green onions, with a bit more funk. It’s less common outside Vietnam but worth seeking out.

• Flavor profile: Intense, earthy, pungent (more so than coriander)
• Main use: Fish dishes, soups, stews, herb platters
• Pro tip: Use sparingly — a little goes a long way

Bonus Tip: The Art of Herb Platters

In Vietnam, especially during meals like pho or grilled meat feasts, you’ll often get a side platter of fresh herbs. The key is variety — layer different textures, flavors, and aromas for a dynamic experience.

Classic herb platter lineup:

• Mint (both types)
• Cilantro
• Basil (sweet or Thai)
• Purple perilla (Tía Tô)
• Fish mint (Đinh Lăng or Rau Dấp Cá)
• Lime wedges
• Chili slices

Conclusion: Why These Herbs Deserve a Spot in Your Kitchen

Vietnamese herbs aren’t just about adding flavor — they’re about creating an entire sensory experience. From the peppery punch of Thai basil to the zing of coriander and the refreshing finish of mint, each leaf tells its own story. So next time you're making a Vietnamese-inspired meal, skip the dried spices and go straight for the fresh stuff. Your taste buds — and maybe your guests — will thank you.

Remember: freshness is key, variety makes magic, and a little experimentation can lead to big flavor rewards. Happy herb-ing!