Herbs and spices are like the heart and soul of Vietnamese cuisine.
From a rich bowl of Phở to crispy Bánh Xèo – what makes Vietnamese food truly special is the abundance of fresh aromatic herbs (rau thơm) and leafy veggies that come with it.
These herbs aren’t just about health perks – they also jazz up the flavors, aromas, and textures of the main dishes. But, if you’re new to Vietnamese cuisine , the variety of greens might throw you off a bit.
No worries, though! I’ve got your back with a friendly guide to the 30 most common herbs, complete with tips on how to make the most of them in Vietnamese cooking.
Most of the photos here are thanks to my mom – a gardening and home-cooking pro. Wrangling up all these Vietnamese herbs in Germany can be a bit tricky, so my mom back in Vietnam is my superhero.
Back in the day, before ‘Western modern medicine’ arrived in my country, fresh herbs were the go-to for everyday ailments such as colds, stomachaches, or indigestion.
We often made them into medicinal remedies or turned them into comforting dishes for a speedy recovery, like Cháo Gà (Vietnamese Chicken Congee).
While the majority of the “rau thơm” I’ve covered in my post are common throughout the country, a few are specialties in some local regions.
Table of Contents
1. Hành Lá (Green Onion/Scallion)
Green onions (hành lá) in Vietnam are sleeker with tinier bulbs compared to the one in Western countries.
When enjoyed raw, green onions (chopped or thinly sliced) are mostly used as a garnish for soup and stew dishes.
When being cooked, Vietnamese loves to make green onion into scallion oil (Mỡ Hành). This condiment is very popular in the Southern cuisine like in:
While the green tops are perfect for adding a pop of color and fresh flavor as a garnish, while the white parts are often used as a key aromatic ingredient. Sautéed or marinated in oil, they infuse dishes with a rich, savory fragrance that’s quintessential in Vietnamese cooking.
Recipes with scallions:
2. Ngò Rí (Cilantro/Coriander)
Coriander (ngò rí/mùi ta) is a close second to green onions as the most beloved “rau thơm” in Vietnamese cuisine. If you’re in North America, you likely know it as cilantro.
In Vietnam, it’s a staple for adding a burst of fresh flavor—often chopped and sprinkled alongside green onions over a steaming, comforting bowl of soup like Bún Mọc, Súp Măng Cua, or Pork Congee.
Cilantro is typically used fresh, either as a garnish or tossed into salads to elevate both the taste and visual appeal.
Recipes with cilantro:
Southern cilantro boasts larger leaves and longer stems, but it’s the northern cilantro that packs a more intense fragrance. This aromatic northern variety is the secret behind the traditional filling of Nem Rán (Hanoi fried spring rolls).
While the leaves and stems of cilantro are often used for garnishing, the seeds and roots are culinary gems in their own right. Cilantro seeds are an essential spice for Chicken Phở, and the roots are a hidden tip from Hanoi food vendors to elevate the depth of flavor in the broth.
In Thai cuisine, cilantro seeds and roots are even more popular. They take the spotlight in many dishes such as:
3. Hẹ (Garlic Chives)
Garlic chives (hẹ) are bursting with a bold, garlicky flavor that lives up to their name. Often featured in stir-fries, soups, or simply as a fresh herb.
In Vietnam’s central region, chives are slimmer but pack a more intense aroma. Locals often swap them in for green onions (“hành lá”), using them as a garnish or crafting fragrant chive oil.
Recipes with Garlic Chives:
4. Thì Là (Dill)
Dill (thì là) is an essential ingredient in the famous Hanoi delicacy, Chả Cá Lã Vọng (turmeric fish with dill), and it’s a beloved staple in Northern Vietnamese cuisine, especially in fish dishes like Fried Fish Cakes (chả cá) and Fish Rice Noodle Soup (bún cá).
However, dill doesn’t enjoy the same popularity in the South. When I was a kid, I wasn’t too fond of the dill in my mom’s dill fish soup (canh cá thì là). It took growing up for me to truly appreciate its flavor.
5. Ngò Gai (Culantro/Sawtooth Herb)
Culantro, or sawtooth herb (Ngò Gai/Mùi Tàu) , is distinguished by its long, serrated leaves that resemble a saw blade, which is how it gets its name.
Culantro is often described as having a flavor similar to cilantro, but with a much stronger punch.
Though it shares a flavor profile with cilantro, culantro packs a much bolder punch. In Southern Vietnam, Ngò Gai is a staple in the herb platter for Phở and is also commonly paired with Bò Kho (Vietnamese beef stew).
Back in Vietnam, Ngò Gai was indispensable for adding depth to Canh Chua (sour and sweet soup) and Canh Bí Đỏ (pumpkin soup).
6. Ngò Om (Rice Paddy Herb)
Rice Paddy herb (ngò om/rau ngổ) has a light citrus lemon flavor with earthy cumin undertones.
In Vietnam, rice paddy herb and culantro are close companions. They are often used together for garnishing Phở and Canh (Vietnamese light soup), such as Canh Khoai Mỡ (purple yam soup) and Canh Chua.
7. Tía Tô (Perilla Leaves)
Perilla Leaf (tía tô), green onion (hành lá), black pepper (tiêu), and congee (cháo) make up a comforting combo for any Vietnamese when they’re feeling sick, a tried-and-true remedy for a cold.
Tiá Tô can be used as a cooking ingredient or eaten raw as part of a “rau sống” platter for many greasy deep-fried dishes as well as noodle soups like:
8. Kinh Giới (Vietnamese Balm/Cockscomb Mint)
Rau kinh giới is a well-loved herb in Northern cuisine. This herb boasts a vibrant, warm lemon flavor with a subtle hint of mint, and a touch of spiciness.
You’ll often find it in many Northern dishes like:
9. Rau Răm (Vietnamese Coriander/Vietnamese Mint)
Vietnamese Coriander/Vietnamese Mint (rau răm) is also known as Vietnamese Cilantro or Laksa Leaf. It brings a unique herbal, grassy flavor with a hint of spice and a peppery kick.
In Vietnam, when mentioning rau răm, many people immediately think of Hột Vịt Lộn (fertilized duck egg or Balut).
The harmony of yin and yang is vital in Vietnamese cuisine, with Hột Vịt Lộn representing the cool ‘yin’ and rau răm embodying the warm ‘yang,’ making them a complementary culinary duo.
I love rau răm in Gỏi Gà (Vietnamese chicken salad), Bún Bò Huế as well as its vegan version, Bún Bò Huế Chay.
10. Diếp Cá (Fish Mint)
Fish Mint (Diếp Cá) can be a bit of an acquired taste, even among many Vietnamese people (I have friends who aren’t quite fond of it either!). It carries a distinct, slightly sour, and metallic flavor, often described as ‘fishy.’ Despite this, it’s a common feature on the “rau sống” plate, adding a unique kick to the mix.
11. Húng Quế (Thai Basil)
Thai Basil (Húng Quế) is one of my all-time favorite herbs. I adore its bold aroma, which combines an anise-like richness with a subtle hint of mint.
One of the key differences between Northern and Southern Phở is the addition of Thai basil and mung bean sprouts in the Southern version.
I love Thai basil in Bò Bía (Chinese sausage spring rolls) and many Southern rice noodle salads such as Bún Thịt Nướng, Bún Bò Xào, or Bún Chả Giò.
Thai basil is also a standout herb in Asian cuisine with many delicious recipes like:
12. Húng Láng (Láng Basil)
Húng Láng is the speciality basil from Láng village near Hanoi. This herb could be found in many Hanoi specialties like Northern phở (Hanoi locals prefer it over Thai basil for phở), bún chả and bánh cuốn.
Láng Basil leaves are smaller than Thai basil leaves and have a more delicate flavor. However, finding it beyond Vietnam, and even outside Hanoi, is a quest in itself!
13. Hương Nhu (Holy Basil)
Compare to Thai basil, holy basil (hương nhu) is more pungent with notes of licorice. In Vietnam, holy basil is more used as a medical remedy rather than as a cooking ingredient.
In Thai cuisine, holy basil is the signature ingredient in Pad Kra Pow, which literally means stir-fried holy basil. Outside of Southeast Asia, it’s quite challenging to get holy basil, so you could substitute it with Thai basil or Italian basil.
14. Húng Lủi (Spearmint) & Húng Cây (Peppermint)
These two mint varieties aren’t too distinct from each other, and you can easily swap them in recipes.
In Western cuisine, mint leaves are often used for decorating drinks or desserts. However, in Vietnamese cuisine, they add their refreshing touch to savory dishes.
They are must-haves for Mì Quảng (Quảng yellow noodles) and Cao Lầu (thick noodles with 5-spice braised pork) in Da Nang and Hoi An ancient town.
These mints are always available in German supermarkets; I sometimes use them as substitutes for harder-to-find Vietnamese herbs when preparing spring rolls or Vietnamese salads (Gỏi).
15. Húng Chanh (Mexican Mint)
Known by various names in English such as Mexican Mint, Indian Borage, French Thyme, Cuban Oregano, or Spanish Thyme, this herb goes by “húng chanh” or “tần dày lá” in Vietnam. It boasts a flavor profile reminiscent of thyme and oregano.
In Vietnamese cuisine, húng chanh is commonly found in soups (canh rau), “rau sống” platter and stir-fries.
16. Lá Lốt (Wild Betel Leaves/Piper Lolot Leaves)
The wild betel leaves (lá lốt) are heart-shaped and glossy green, featuring a noticeable crease along the mid-rib and a wrinkled appearance due to prominent veins.
They are known for their unique fragrance and are often incorporated into Vietnamese stir-fries.
The iconic dish featuring these leaves is Bò Nướng Lá Lốt (grilled beef wrapped in wild betel leaf), which is a popular street food in the southern regions.
17. Rau Khúc (Cudweeds)
Cudweeds (rau khúc) are a genus of flowering plants. Vietnamese people often use them to make Xôi khúc (“Khúc” Sticky Rice).
It’s kind of challenging to get fresh “rau khúc” abroad, but sometimes you could find powdered “rau khúc” in Asian supermarkets. Many Vietnamese housewives abroad substitute them with kale leaves, kohrabi leaves or spinach.
18. Rau Đắng (Common Knotgrass)
Rau đắng, literally translated to Vietnamese as “bitter leaves,” has a slightly bitter flavor and is very popular in fish congee (cháo cá rau đắng) as well as when eaten with hot pot.
In my hometown of Nha Trang, people love to pair rau đắng with central-style bánh xèo (the savory pancakes in the central region have no coconut milk and often have seafood as fillings).
19. Ngải Cứu (Mugwort)
Mugwort (ngải cứu) is another beloved herb in Northern cuisine, known for its spicy and slightly bitter taste.
Northern people often pair mugwort with eggs or chicken, creating many dishes like trứng rán ngải cứu (Vietnamese omelette with mugwort) or gà hầm ngải cứu (chicken slow-cooked with mugwort).
20. Sả (Lemongrass)
Lemongrass (sả) might not appear raw on a “rau sống” platter, but it’s a cornerstone of Vietnamese and Southeast Asian cuisines. Its vibrant citrusy aroma, with a hint of warming ginger, adds a refreshing depth to a wide range of dishes.
Not only does lemongrass infuse meals with its distinctive fragrance, but it also helps neutralize stronger odors in ingredients.
In Vietnamese cooking, sả is essential for enhancing soups and stews, marinating meats, and adding a zesty kick to stir-fries.
Recipes with lemongrass:
21. Tỏi (Garlic)
Garlic (tỏi) is a staple in Vietnamese cooking, where we favor the smaller cloves compared to the larger varieties found elsewhere. Originating from Lý Sơn Island in Quảng Ngãi province, these tiny garlic cloves are renowned for their intense, robust flavor despite their modest size.
Minced raw garlic is a common ingredient in a bowl of Nước Chấm (dipping fish sauce).
In Vietnamese cuisine, garlic is a superstar, enhancing everything from stir-fries and braises to stews, grills, and even fried dishes. The true hero, however, is Rau Muống Xào Tỏi, a delectable stir-fry of water spinach and garlic.
Fried garlic and garlic oil are also cherished in Vietnamese kitchens. It’s a must-have topping for Hủ Tiếu Nam Vang (Phnom Penh noodle soup) and Hủ Tiếu Mỹ Tho (Mỹ Tho Tapioca Noodles).
Here’s a pro tip from Vietnamese housewives: opt for garlic juice instead of minced garlic when marinating grilled foods. It’s a savvy way to avoid the bitterness of burnt garlic and ensures a perfectly flavored dish.
Recipes with garlic:
22. Hành Tím (Shallots)
Shallots (hành tím) and garlic form a close-knit couple in Vietnamese cuisine. Their flavors complement each other so well that you can sometimes use one as a substitute for the other.
Just like garlic (tỏi), shallots make their way into a wide range of Vietnamese dishes, adding a unique depth of flavor. Vietnamese cooks also recommend using shallot juice instead of minced shallots for marinades.
They are essential in beloved dishes such as:
Hành Phi (fried shallots) add a delightful crunch and savory kick to a variety of dishes, including:
23. Tỏi Tây / Hành Boaro (Leeks)
In Vietnam, Leeks ’re frequently used as a substitute for garlic, green onions, and shallots in vegan and vegetarian dishes. This is a popular choice among many Vietnamese who follow Buddhist dietary practices and prefer to avoid these traditional ingredients.
24. Củ Nén/Hành Tăm (Pearl Onions)
Củ nén is a specialty herb from Quảng Nam and Đà Nẵng provinces. Its flavor is a blend of shallots, garlic, and garlic chives but with milder spices and a stronger fragrance.
In Vietnam, no bowl of “Mì Quảng” (Quảng-style yellow noodles) is complete without củ nén. When living abroad, however, I often substitute it with pearl onions or shallots to capture a similar essence.
25. Gừng (Ginger)
Ginger (gừng) is a beloved staple in Vietnamese kitchens, just after garlic, green onions, and shallots. Beyond that, ginger is a magical ingredient for neutralizing the odors of meat and seafood.
Not just for savory meals, ginger also shines in sweet treats and beverages, like Mứt Gừng (candied ginger) and Trà Gừng (ginger tea).
Recipes with ginger:
26. Nghệ (Turmeric)
Similar to dill, turmeric (nghệ) is an irreplaceable ingredient in Hanoi’s famous delicacy: Chả Cá Lã Vọng (turmeric fish with dill).
In Vietnam, turmeric is used both fresh and powdered. Beyond its flavor and fragrance, we Vietnamese often use turmeric to impart a vibrant yellow color to food like:
27. Riềng (Galangal)
Less popular than its brother, ginger, galangal (riềng) is much popular in Northern cuisine.
Yet, the most iconic dish of the Red River Delta is Chân Giò Nấu Giả Cầy (braised pork knuckles with galangal and fermented shrimp paste).
28. Ớt (Chili)
Chili (ớt) is particularly popular in the central cuisine especially in Huế. The food here is often boldly seasoned and accompanied by chilies. Some local people there even enjoy going solo with raw Thai bird’s eye chili and a simple bowl of steamed rice.
Down South, the love for spiciness remains, just with a tad less intensity. Northern cuisine leans towards a milder and more balanced flavor, which is friendlier to most people.
In Vietnam, we love both Thai bird’s eye chili for its fiery kick and goat’s horn chili, for its vibrant red color.
Apart from Thai bird’s eye chili and goat’s horn chili, we’re vibing with Thai green Chili. It’s pint-sized, not too spicy, but oh-so fragrant.
Chilies are used in different forms such as fresh, dried, chili oil, or chili sauce.
While Sriracha from Huy Phong is a popular chili sauce abroad, in Vietnam, brands like Chinsu and Cholimex are famous for their chili sauces. Chili sauce could be a nice food souvenir for your trip to Vietnam.
Some Vietnamese and Asian recipes using chilies in my blog:
29. Lá Chanh (Lime Leaves)
Lime leaves (lá chanh) are an irreplaceable companion to chicken in Northern cuisine.
You can find lime leaves in many Vietnamese chicken dishes like:
Moreover, lime leaves are an ingredient in some Vietnamese dipping sauces like muối tiêu chanh (lime & pepper salt dipping sauce).
If you don’t have lime leaves, you can substitute them with kaffir leaves if you have them on hand.
30. Lá Chúc (Kaffir Leaves/Makrut Lime Leaves)
In Vietnam, makrut lime leaves/kaffir leaves (lá chúc) are not a very familiar ingredient; they are only somewhat popular in An Giang, a province bordering Cambodia.
People here often use them as a substitute for lime leaves.
Keen to delve deeper into Vietnamese cuisine?
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If you have any questions about Vietnamese herbs, whether it’s identifying them or understanding how to use them, feel free to ask—I’m more than happy to help you :).
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