John Myers
Introduction: Vietnamese cuisine and herbs/spices
Vietnamese cuisine is known for its delicate balance of sweet, salty, sour, and spicy flavors. But what really sets it apart from other Southeast Asian cuisines is the creative use of herbs and spices. From lemongrass to star anise, Vietnamese cooking relies heavily on a wide range of aromatic plants to enhance the taste and aroma of dishes. These herbs and spices not only add flavor to the food, but also offer many health benefits.
Lemongrass: versatile and popular herb
Lemongrass is a perennial herb that is widely used in Vietnamese cooking. It has a subtle citrus flavor and a fragrant aroma that can enhance the taste of any dish. In Vietnamese cuisine, lemongrass is often used in marinades, soups, stir-fries, and curry dishes. It is also used to make refreshing beverages such as lemongrass tea. Apart from its culinary uses, lemongrass is known for its medicinal properties. It is believed to aid digestion, relieve stress, and reduce inflammation.
Star anise: key ingredient in pho broth
Star anise is a spice that comes from the dried fruit of the Illicium verum tree. It has a strong licorice flavor and is a key ingredient in the broth of Vietnam’s most famous dish, pho. Star anise is also used in other Vietnamese dishes such as braised pork belly and beef stew. It is believed to have many health benefits, including easing coughs, improving digestion, and relieving menstrual cramps.
Vietnamese coriander: unique flavor and aroma
Vietnamese coriander, also known as Vietnamese mint, is a herb that has a unique flavor and aroma. It has a slightly spicy and sour taste, and is often used in salads, soups, and stir-fries. It is also used to garnish dishes and to make condiments such as nuoc cham, a dipping sauce made with fish sauce, lime juice, sugar, and chili peppers. Vietnamese coriander is believed to have many health benefits, including aiding digestion and reducing inflammation.
Cinnamon: used in both savory and sweet dishes
Cinnamon is a spice that is commonly used in Vietnamese cuisine. It has a sweet and warm flavor, and is often used in both savory and sweet dishes. In savory dishes, cinnamon is used to add depth and complexity to the flavor of meats and stews. In sweet dishes, it is used to enhance the flavor of desserts such as rice pudding and sweet soups. Cinnamon is believed to have many health benefits, including reducing inflammation, regulating blood sugar, and improving brain function.
Fish sauce: ubiquitous condiment in Vietnamese cuisine
Fish sauce is a condiment that is used in almost every Vietnamese dish. It is made from fermented fish and has a strong, salty flavor. Fish sauce is often used as a base for dipping sauces, marinades, and soups. It is also used to season stir-fries, noodles, and rice dishes. Fish sauce is believed to have many health benefits, including aiding digestion, boosting the immune system, and improving bone health.
