herbs for vietnamese cooking
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[Dylan] Incorporating more vegetable-based proteins like legumes and wholegrains can add substance and bulk to your meals. Soaking and cooking dried legumes is cheaper and ultimately more tasty than using canned ones. It doesn't necessarily require more work, just a little bit more planning. You should soak legumes overnight to make them more digestible, and they'll cook more evenly that way as well. Being open-minded and adaptable about trying new vegetables, and whole ingredients is key! Often, what's cheapest, and tastiest are what's in season. Tomatoes in July? Probably not. Get outside of your weekly supermarket excursion and explore some ethnic small businesses. You'll find a trove of new flavour-boosting ingredients on the cheap. If you're unfamiliar, just push yourself to find one new ingredient each trip and find a couple ways to incorporate it into your cooking. Overtime, you'll build up a repertoire of familiarity with a whole range of new things. Don't be intimidated by trying something new and experimenting with it.
[Anan] Also, know what you are spending on and setup a simple system to monitor food costs - for example price comparison apps - e.g. smartcart, wiselist, furgl). Portion control is also another way to keep costs down, make sure portions aren’t to big and bulk with legumes and wholegrains.
[Dylan] Storing your vegetables properly can give them extra life! Herbs can be wrapped in damp chux towels so they don't wilt, or if they have roots, lightly submerged in a cup of water. Mushrooms should be wrapped in paper bags. To get the most out of my produce, I like to turn to centuries-old preservation methods: pickling, marinating in oil, fermenting and salting. Having a few quick-pickle recipes or easy fermentations up your sleeve buys your vegetables a longer shelf life and often transforms them into something even more tasty. A small pile of pickles or kimchi elevates an otherwise standard meat-and-two-veg situation.
[Anan] Shop Local. Separate, Separate, Separate (store and freeze small portions, they cook faster and avoid waste. Maintain your fridge - keep it clean and keep open spaces so the air circulates correctly.
[Dylan] I love having a few varieties of dried mushrooms on hand. Porcini, dried shiitake especially. They rehydrate quickly and you can use the soaking liquid as a delicious and earthy stock which goes great with just about everything. Similarly, I always make sure to have a few umami-rich ingredients stocked in my pantry as reinforcements to any bland food that befalls me. A couple sundried tomatoes blended into a stew. A few sneaky dashes of fish sauce in your pasta, a spoon of miso in your barbecue sauce. Anchovies in your creamy salad dressing. These are my secret weapons for flavour.
One of the things that make Vietnamese cuisine so unique and special are Vietnamese herbs. If you don’t know anything about local herbs, you might be surprised or even overwhelmed by the number of fresh herbs served with different dishes but don’t worry; that’s why we wrote this article. After spending a significant amount of time in Vietnam and exploring hundreds of local markets around the country, we’ve learned a lot about local herbs and in this article, we’ll share our knowledge about the fresh herbs used in Vietnamese cuisine. In other words, you’ll learn how Vietnamese herbs look like, how is their flavor like, and what are they used for.
Rau Răm is the herb that’s usually referred to as ‘Vietnamese coriander’. The Vietnamese coriander looks nothing like its Chinese counterpart and instead has long, pointy leaves with round edges. Its taste is a mix of bitter and hot flavor which is why a lot of locals also call it “hot mint”. Rau Răm is used in a lot of different stir-fries, ramen noodles, soups, salads, chicken-based dishes, and local seafood dishes. This herb contains natural anti-inflammatory properties and also helps in treating stomach aches and indigestion.
Ngò Gai or Culantro (not to be confused with cilantro) is another similar herb with a slightly different appearance. Ngò Gai is long with sharp leaves that resemble canine teeth. That’s why Ngò Gai is also known as ‘sawtooth herb’. It tastes a lot like Chinese coriander but its flavor is a lot stronger. This herb is used mostly for fish-based dishes or alongside pho soup and it’s quite famous in neighboring countries like Laos and its capital Vientiane.
Xa Lach Son is the Vietnamese version of garden crass but its leaves are slightly bigger, thicker and rounder. This herb is mostly used in soups and salads, but in different parts of Vietnam, people also use it in steamed dishes, stir fry it with some sesame oil or just pour it in soya sauce and use it as a side dish. What makes this Vietnamese herb so unique is the fact that its stem is also edible and it’s a favorite among Vietnamese farmers because its harvest lasts throughout the year and its price is always relatively high.
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