30 Essential Vietnamese Herbs (Rau Thơm) – A Visual Guide

Vietnamese food wouldn’t be the same without its jungle of fresh herbs. From Phở to Bánh xèo, they add flavor, fragrance, and crunch—here’s your easy guide to 30 must-know herbs (Rau Thơm) and how to use them.

Most of the photos here are thanks to my amazing mom – a true gardening and home-cooking queen. Finding all these herbs in Germany isn’t always easy, so my mom in Vietnam is my behind-the-scenes superhero.

Back then, before “modern medicine” reached Vietnam, fresh herbs were our everyday cure—for colds, stomachaches, or just a bit of indigestion.

We brewed them into teas or tucked them into healing dishes like Cháo Gà (Chicken Congee), the ultimate feel-better food.

1. Hành Lá (Green Onion / Scallion)

In Vietnam, hành lá is slimmer with tiny bulbs compared to Western scallions.

Raw, it’s a fresh garnish for soups and noodle bowls.

Cooked, it shines in scallion oil, a Southern favorite that elevates many dishes like Com Tam (broken rice platter), Xoi Man (savory sticky rice), or Bun Ga Nuong (rice vermicelli with lemongrass chicken).

The green tops add freshness, while the white parts bring that rich, savory aroma when sautéed.

2. Ngò Rí (Cilantro / Coriander)

Ngò rí (or mùi ta) is right up there with green onions as one of Vietnam’s most-loved herbs.

Called cilantro in North America and coriander in many other places, it’s that final sprinkle of freshness on soups like Bun Moc, Sup Mang Cua, or even a humble pork congee.

Down South, you’ll see larger leaves and longer stems, while the Northern kind is smaller but more fragrant—the secret ingredient for the filling of Nem Rán (Northern fried spring rolls).

And don’t toss out the seeds or roots! Seeds add depth to Phở Gà (chicken Pho), while roots are the secret weapon many Hanoi vendors slip into their broth.

Thai cooking takes it even further, using both seeds and roots as the backbone of countless dishes like Gai Yang (Thai grilled chicken) and Nam Jim Jaew (Thai BBQ dipping sauce)

3. Hẹ (Garlic Chives)

Garlic chives (hẹ) bring a punchy, garlicky kick that totally lives up to their name. You’ll spot them everywhere—tossed into quick stir-fries, floating in a light soup, or just enjoyed fresh as a bright, fragrant herb.

In Vietnam’s central region, hẹ tends to be slimmer, but they make up for with a stronger, more intense aroma.

Locals even swap them in for hành lá (green onions), using them as a garnish or whipping up a fragrant, flavor-packed chive oil.

4. Thì Là (Dill)

Dill (thì là) is a Northern Vietnamese favorite, though not as loved in the Central or Southern regions.

I’ll be honest — as a kid, I wasn’t a fan of its strong aroma in my mom’s Canh Cá Thì Là (dill fish soup). But growing up, I came to appreciate that bright, grassy note that makes Northern fish dishes so special.

5. Ngò Gai (Culantro / Sawtooth Herb)

Ngò gai (mùi tàu), also called culantro or sawtooth herb, is instantly recognizable by its long, jagged leaves that look like tiny saw blades — hence the name.

If cilantro is a gentle whisper, ngò gai is bold and confident. It’s more aromatic, slightly peppery, and can stand up to rich, hearty dishes without being overpowering.

Flavor-wise, think of cilantro but turned up several notches. It’s bolder, more aromatic, and brings a deep, almost peppery freshness that can hold its own even in rich, hearty dishes.

7. Tía Tô (Perilla Leaves)

For any Vietnamese kid, a warm bowl of congee (cháo) with tía tô (perilla leaves), green onions, and a sprinkle of black pepper (tiêu) screams comfort — and doubles as a time-tested “get well soon” remedy.

But tía tô isn’t just for sick days. Its slightly minty, basil-meets-shiso flavor shines on a raw rau sống platter, especially with rich, fried dishes or hearty noodle soups like:

8. Kinh Giới (Vietnamese Balm / Cockscomb Mint)

Kinh giới is a Northern favorite — bold, refreshing, with a warm lemony note, a hint of mint, and just a touch of spice. It’s a must-have for many Northern iconic dishes.

9. Rau Răm (Vietnamese Coriander / Vietnamese Mint)

Rau răm, also called Vietnamese cilantro or laksa leaf, has a flavor that’s tricky to describe — herbal and grassy, with a peppery, slightly spicy kick that lingers.

In Vietnam, mention rau răm and most people immediately think of Hột Vịt Lộn (fertilized duck egg, or balut).

The pairing works beautifully thanks to Vietnamese yin-yang balance: the “cool” yin of the egg meets the “warm” yang of rau răm.

10. Diếp Cá (Fish Mint)

Diếp cá (fish mint) is definitely one of those love-it-or-hate-it herbs—even among us Vietnamese. I have plenty of friends who still can’t warm up to its bold flavor!

It’s got a sharp, slightly sour, almost metallic taste that some people describe as “fishy.”

In Vietnam, it’s even blended into juice—yes, juice!—believed to be great for cooling the body and improving skin.

11. Húng Quế (Thai Basil)

Húng quế, or Thai basil, is one of my all-time favorite herbs. Its bold, fragrant aroma — sweet anise with just a hint of mint — instantly brightens any dish.

It’s also the key difference between Southern and Northern Phở: Southern bowls come with a generous handful of Thai basil and crunchy mung bean sprouts on the side.

12. Hương Nhu (Holy Basil)

Hương nhu, or holy basil, packs a sharper, more pungent punch than Thai basil, with those unmistakable licorice-like notes.

In Vietnam, you won’t see it much in everyday cooking — it’s mostly valued as a traditional remedy.

In Thailand, however, it’s a star ingredient in Pad Kra Pao (“stir-fried holy basil”). Outside Southeast Asia, it can be hard to find, but in a pinch, you can substitute Thai basil or even Italian basil.

13. Húng Lủi (Spearmint) & Húng Cây (Peppermint)

Spearmint and peppermint are close cousins — interchangeable and both bringing that cool, refreshing lift to any dish.

In Germany, they’re easy to find, making them my go-to substitutes when certain Vietnamese herbs aren’t available.

While Western cooking often keeps mint to cocktails or desserts, Vietnamese cuisine lets it shine in savory dishes.

These mints (rau húng) are a specialty of Trà Quế village near Hội An, which is why they pop up in almost every local dish.

14. Húng Chanh (Mexican Mint)

Known by many names—Mexican Mint, Indian Borage, French Thyme, Cuban Oregano, or Spanish Thyme—this versatile herb is called húng chanh or tần dày lá in Vietnam.

Its flavor sits somewhere between thyme and oregano, with a bold, slightly pungent aroma.

Beyond the kitchen, it’s a beloved folk remedy, often brewed into teas or syrups to soothe coughs and sore throats.

In cooking, húng chanh adds a fragrant twist to canh rau (vegetable soups), fresh rau sống platters, and even simple stir-fries.

15. Lá Lốt (Wild Betel Leaves / Piper Lolot Leaves)

Lá lốt are hard to miss — heart-shaped, glossy green, with deep veins giving them a slightly wrinkled look.

Their signature aroma is what sets them apart: earthy, lightly peppery, and surprisingly addictive once you’ve tried it. In Vietnamese cooking, they’re often tossed into stir-fries or used as edible wraps.

16. Lá Nếp / Lá Dứa (Pandan)

Pandan is often called Southeast Asia’s vanilla — cherished across Vietnam and beyond. Its flavor is fresh and grassy, with sweet hints of coconut, vanilla, and a subtle nutty note reminiscent of almond or hazelnut.

In Vietnam, pandan isn’t just for sweets. It flavors Com Ga Hai Nam (Vietnamese Hainan chicken rice) and even helps soften the richness in Beef Phở broth.

For desserts, Vietnamese aunties love using pandan — from naturally coloring cakes to tossing in leaves for that unmistakable fragrance.

Pandan is also trending in Asian-inspired desserts, often paired with ube, matcha, or Vietnamese coffee.

17. Rau Khúc (Cudweeds)

Rau khúc (cudweeds) might be a humble plant, but in Vietnam, it’s the star ingredient in Xôi Khúc—that cozy, fragrant sticky rice stuffed with mung beans and pork, wrapped in a green dough made from these wild leaves.

Fresh rau khúc can be hard to find outside Vietnam. You might spot it in powdered form at some Asian stores, or you can improvise with kale, kohlrabi leaves, or spinach. It’s not exactly the same, but it still gives you that comforting, herby vibe.

18. Rau Đắng (Common Knotgrass)

Rau đắng literally means “bitter leaves” in Vietnamese—and yep, the name doesn’t lie. It has a mildly bitter, clean taste that pairs beautifully with rich or hearty dishes.

You’ll often find it in Cháo Cá Rau Đắng (fish congee with bitter herbs) or served fresh with hot pot, where it helps balance out the fatty broth.

19. Ngải Cứu (Mugwort)

Ngải cứu might be famous in Korean cooking, but it’s just as cherished in Northern Vietnam. Its warm, slightly spicy, and gently bitter flavor adds depth to even the simplest dishes.

20. Sả (Lemongrass)

Lemongrass (sả) is one of the unsung heroes of Vietnamese and Southeast Asian cooking. Its bright, citrusy aroma and subtle gingery warmth can bring a dish to life with just a few bruised stalks.

Beyond flavor, lemongrass helps mellow stronger, funkier ingredients — yes, even mắm!

You’ll find it everywhere in Vietnamese cuisine: in soups, stews, marinades for grilled meats, and stir-fries that need a lively, zesty kick.

21. Tỏi (Garlic)

Garlic (tỏi) may look humble, but in Vietnamese kitchens it’s a real powerhouse.

We favor the smaller, sharper cloves—the legendary ones from Lý Sơn Island in Quảng Ngãi are especially prized. Tiny as they are, they deliver a deep, punchy flavor that can transform a dish in seconds.

You’ll almost always find a bit of raw garlic mingling in Nuoc Cham (Vietnamese dipping fish sauce).

Beyond that, it’s everywhere—tossed in stir-fries, rubbed into marinades, stewing in braises, sizzling in the wok, or crisped up as a garnish.

Fried garlic and garlic oil are like liquid gold—just a spoonful elevates noodle soups like Hủ Tiếu Nam Vang and Hủ Tiếu Mỹ Tho.

22. Hành Tím (Shallots)

In Vietnamese kitchens, hành tím (shallots) and tỏi (garlic) are inseparable—like old friends who just get each other. Their flavors balance so naturally that, if needed, you can even let one stand in for the other.

Hành phi (crispy fried shallots) are little flavor bombs—adding crunch, aroma, and that addictive savory note.

They’re a must on Xoi Xeo (Hanoi mung bean sticky rice), a tasty upgrade for Pho Tron (dry chicken pho), and the secret weapon that makes our rice paper salad so irresistible.

23. Tỏi Tây / Hành Boaro (Leeks)

In Vietnam, leeks (tỏi tây) often play the understudy for garlic, green onions, or shallots—especially in vegan and vegetarian cooking.

They’re a favorite among Buddhists who skip strong aromatics but still want that comforting layer of flavor in their dishes.

24. Củ Nén / Hành Tăm (Vietnamese Pearl Onion)

Củ nén is a beloved herb from Quảng Nam and Đà Nẵng, with a flavor that falls somewhere between shallots, garlic, and garlic chives—less sharp but deeply aromatic.

In Vietnam, a bowl of Mì Quảng just isn’t the same without its gentle fragrance. Since I live abroad, I usually make do with pearl onions or shallots to mimic that unique taste.

25. Gừng (Ginger)

Ginger (gừng) is one of those must-have staples in a Vietnamese kitchen—right up there with garlic, green onions, and shallots.

It’s our go-to for cutting through the strong smell of meat and seafood, while leaving behind that comforting, peppery warmth.

And it’s not just for savory dishes. Ginger finds its way into sweets and drinks too—like Mứt Gừng (candied ginger) for Lunar New Year or a steaming cup of Trà Gừng (ginger tea) on a rainy afternoon.

26. Nghệ (Turmeric)

In Vietnam, nghệ (turmeric) isn’t just a kitchen spice—it doubles as a trusted folk remedy and quietly slips into our daily cooking (though, honestly, that’s how we treat most herbs and spices).

You’ll even see it brighten up simple boiled chicken dishes across the country.

27. Riềng (Galangal)

Galangal (riềng) might be the darling of Thai kitchens, but here in Vietnam, it often stands in the shadow of its cousin, ginger.

That said—head up North, and you’ll find riềng stepping into the spotlight, bringing its bold, peppery warmth to some of the most traditional and soulful dishes.

28. Ớt (Chili)

When it comes to chilies (ớt), nowhere in Vietnam celebrates them like Central Vietnam—especially Huế, where heat is part of the identity.

We use all kinds of chilies in our cooking—Thai bird’s eye for that instant fiery kick, goat’s horn for their bold red that makes dishes pop, and Thai green chilies for their unique aroma and fresh color.

29. Lá Chanh (Lime Leaves)

Lime leaves (lá chanh) are the secret spark in Northern Vietnamese chicken dishes—their citrusy fragrance is simply unbeatable.

30. Lá Chúc (Kaffir / Makrut Lime Leaves)

In Vietnam, lá chúc (makrut lime leaves) are a rare find compared to regular lime leaves.

They mostly grow in An Giang, near the Cambodian border, where locals use them as a fragrant stand-in for lime leaves in their cooking.