Vietnamese cuisine is often described as fresh, light, and aromatic. Much of this identity comes from the incredible variety of herbs used in daily cooking. Herbs aren’t treated as garnish; instead, they are a foundation of flavor, balance, and nutritional value. Here are 12 essential Vietnamese herbs and the roles they play.
Thai basil (húng quế) is one of the most recognizable herbs in Vietnamese cuisine. Its licorice-like aroma enhances noodle soups and grilled meats, bringing brightness and depth without overwhelming the palate. Cilantro (ngò) is used across countless dishes, offering a clean, fresh finish that complements savory flavors.
Sawtooth herb (ngò gai) is essential in southern-style pho, adding a stronger herbal aroma than cilantro. Mint (húng lủi) cools the palate and is often paired with spring rolls, grilled meats, and noodle bowls. Perilla (tía tô), with its purple-tinted leaves, offers an earthy, slightly citrus-like touch perfect for grilled pork dishes.
Rau răm is peppery and warming, commonly paired with fertilized duck eggs, salads, or boiled clams. Lemongrass provides a fragrant citrus aroma and is used in marinades, soups, and stir-fries. Chives add a mild onion aroma to rice porridge, pho, and stir-fries.
Dill (thì là) holds a special place in northern cuisine, especially in fish dishes like chả cá. Vietnamese balm (kinh giới) brings a lemony freshness ideal for salads and grilled meats. Perilla mint (húng chanh) is known for its cooling qualities and subtle aroma that pairs well with seafood.
Finally, pandan leaf (lá dứa) is used in desserts and drinks for its sweet, floral scent. Together, these herbs form the backbone of Vietnamese cuisine, a cuisine built not on cream or heavy sauces, but on freshness, balance, and vibrant aromatic layers.