VEGETABLES & HERBS
Water spinach is the most common vegetable in Vietnam as the tropical climate
creates favorable conditions for its growth and the veggie does not require
much care. Used to be known as a rustic veggie of the poor, water spinach has
become an integral ingredient in some Vietnamese cuisines such as sautéed
garlic spinach. In the south, morning glory is often chopped into thin chips
and eaten raw as salad or served with many kinds of noodles. For most
Vietnamese, water spinach is considered as important as rice in their daily
meals.
Cabbage is one of the indispensible veggies that Vietnamese housewives take to
their top list of ingredients in the cold season. It is a round vegetable with
large green or white leaves. It is common knowledge that cabbage is a good
source of vitamins and disease preventative properties. Cabbage looks like
lettuce but the flavor is subtly different. Its gently sweet taste could
certainly charm vegetarian lovers.
Herbs are an Essential Part of Vietnamese Cuisine
To describe Vietnamese food would not be complete without the inclusion of
herbs. The textures, flavors, scents and overall freshness that these herbs
contribute to everyday Vietnamese dishes is what makes the cuisine stand
alone. Although herb use in other ethnic cuisines are common, it is
Vietnamese cuisine that is usually most noted for it’s abundant and frequent
use of unique & exotic herbs.
