Key ingredients: Vietnamese

Make sure your kitchen is stocked with these essential ingredients and fresh herbs. These will help you achieve authentic flavours in your cooking.

Pantry staples

Fish sauce

Fish sauce is the essence of Vietnamese food, a source of flavour as well as protein.  Fish sauce is made from fermenting 3 part anchovies to 1 part sea salt over a period of 12-14 months. A good fish sauce is as important as a good olive oil. Best brands are 'Phu Quoc' or 'Viet Huong'. “Nuoc mam nhi” is the first press, the equivalent of extra virgin olive oil, used for dipping sauces and salads. The second pressing is less expensive and is used for cooking.

 

Hoi sin

A thick, sweet Chinese barbecue sauce made from salted black beans, onions and garlic. Hoisin sauce is mainly used as a table condiment and as flavouring for meat, poultry and shellfish dishes.

 

Anchovy sauce

Anchovy sauce (mam nem) is widely used in Central and Southern Vietnamese food. It's a mixture of fermented salted anchovies and sold in a bottle as a condiment. It is very strong in taste and smell and is normally diluted when used to make the sauce of the same name.

 

Chilli sauce

Chilli sauce (tuong ot) is made of fresh pimentos, ground garlic, salt, sugar and vinegar. It is used as a table condiment and for seasoning in soups and green papaya salad.

 

Shrimp sauce

Shrimp sauce (mam ruoc) is widely used as a dipping sauce or marinade in Northern Cuisine. It is a mash of marinated shrimps that can be conserved for a long time in bottles.

 

Master stock

The master stock is a stock that has been kept alive for a great length of time – the master stock at the red lantern is now ten years old. In Vietnamese cooking it is used as a liquid for poaching or braising meat and poultry. The master stock is not to be confused with chicken, pork, beef or fish. Every morning at red lantern, the master stock pot is topped up with water and is brought to the boil twice a day. The seasonings are adjusted and the flavours are given depth.

 

Cassia

Cassia (Que thanh) comes in a powdered form or as bark. It is an aromatic spice and can be used in some marinades for roasted chicken, roasted duck or beef braises.

 

Star anise

This six to eight pointed star spice imparts a flavour resembling cinnamon and cloves. It is used to flavour soups and stews, as well as marinades. An essential ingredient in pho.

 

Rice paper for rolls

 

ice paper rolls need to be rolled tight and the flavours need to be very well balanced. Too much vermicelli noodles will cause the rice paper to burst; too many herbs may overwhelm accompanying ingredients. Rice paper rolls are finger food, so it should not droop when held at one end.  My preferred rice paper is the ‘Cu Chi’ brand, as it has enough give and does not dry out too easily. When rolling a rice paper roll, use one and a half sheets per roll to ensure it does not brurst on you.

Fresh herbs, fruits, vegetables and tofu

Vietnamese cooking is renowned for its use of fresh herbs. Look for them in your local Vietnamese or Asian market, as there is really no substitute for their unique flavour and aroma. To keep the herbs fresh, wrap the herbs in a damp cloth and keep refrigerated. Here is a list of essential herbs with descriptions and their medicinal qualities.

 

Sawtooth coriander

Vietnamese: Ngò Gai

Tasting notes: Strong coriander flavour

Culinary uses: Eaten raw - used in soups and salads.  It enhances the flavour of fresh bamboo shoots.

Medicinal: Used in tea to stimulate appetite, soothes stomach pain, improves digestion.

 

Rice paddy herb

Vietnamese: Ngò Om

Tasting notes: Citrus with mild cumin flavour

Culinary uses: Sour soups, salads, compliments dishes containing cumin.

Medicinal: Antibacterial qualities

 

Perilla (shiso leaf)

Vietnamese: Tía Tô

Tasting notes: Large leaves, purple on one side and dark green on the other. Earthy, bold and musky – a mint/basil combination

Culinary uses: Eaten raw in a variety of soups, salads and meat dishes.

Medicinal uses: Used in tea for soothing properties and in steam baths for better skin.

 

Spearmint herb (green mint)

Vietnamese: Húng Lui, Húng Dũi

Tasting notes: Spearmint and lime character

Culinary uses: Eaten raw. Found in most common herb and salad plates.

Medicinal: Used in tea as treatment for stomach ache, colds and flu and promotes digestion

 

Asian basil

Vietnamese: Rau Que, Húng Que

Tasting notes: sweet / spice, anise / licorice

Culinary uses: Eaten raw. Smelling this basil is to be reminded of a piping hot bowl of pho noodle soup and in many common herb plates.

Medicinal: Antibacterial qualities, leaves are crushed to a paste to treat small cuts.

 

Vietnamese balm (Vietnamese lemon mint)

Vietnamese: Kinh Gioi

Tasting notes: Basil with hints of lemon citrus and lemongrass

Culinary uses: Eaten raw in a variety of soups and meat dishes and on herb plates.

Medicinal: Used in tea for soothing properties and in steam baths for better skin.

 

Vietnamese mint

Vietnamese: Rau Răm

Tasting notes: Long and narrow with pointed leaves that are green and crimsony brown in colour. Spicy and peppery .

Culinary uses: Commonly eaten raw in salads, in duck-related dishes and on most common herb plates.

Medicinal: Used to treat indigestion, stomach aches, ulcers, wounds and swelling. Believed to have the ability to reduce fertility.

 

Fish herb (fish mint) 

Vietnamese: Diep Cá

Tasting notes: Strong acquired taste for its fishy character

Culinary uses: Used in bold fishy flavored dishes, very popular in dishes of grilled meats, fish and noodle soups.

Medicinal: Treats stomach aches, indigestion and swellings. Leaves are crushed to a paste to cure insect bites, rashes and itching.

 

Bitter herb

Vietnamese name: Rau Dang

Common culinary name: Bitter mint

Tasting Notes: Bitter character

Culinary uses: Add raw to hot pot dishes or steamboats and noodle soups

Medicinal uses: Treat fever, joint pains, & inflammations

 

Garlic chives (Chinese chives)

Vietnamese: He

Tasting notes: Garlicky and grassy

Culinary uses: Rice paper rolls, stir fries, raw in noodle soups

Medicinal: Antiseptic, aids digestion and helps promote the flow of blood

 

Betel leaf

Vietnamese: La lot

Tasting notes: bitter character with sweet aromatics

Culinary uses: wrapped around minced beef and grilled, stir fries, eaten raw

Medicinal: Juice of betel leaves with honey - serve as a good tonic.

Leaves soaked in mustard oil and warmed, can be applied to the chest area to relieve cough and difficulties in breathing. Also used as an antiseptic.

 

Chrysanthemum greens

Vietnamese: Tan ô

Tasting notes: Bitter, strong flavour

Culinary uses: In soups, cooked or raw, and sautéed.

Medicinal: Rich in vitamin B.

 

Water spinach (moring glory)

Vietnamese: Rau Muong

Culinary uses: As a vegetable, stir-fried or in soups.

Medicinal: Treatment of bites and high in antioxidants

 

Mustard leaves

Vietnamese: cai xanh

Culinary uses: Eaten raw as a salad or cooked

Medicinal: High in vitamin A

 

Amaranth

Vietnamese: Rau dên

Culinary uses: Use like spinach in salads or as a cooked vegetable

 

Bitter melon

Vietnamese: khô qua

Tasting notes: Similar texture to a cucumber though very bitter

Culinary uses: Can be eaten green or when it ripens it is often cooked with meat or made into a soup

Medicinal: Beneficial for stomach related disorders

 

Elephant ear stem/stalk

Vietnamese: Bac Ha

Tasting notes: Mild grassy flavoured spongy stems

Culinary uses: Stems add texture and absorb the flavours of soups and stir-fries. Co

Medicinal: Good source of iron, phosphorus, and zinc.

 

Green mango

Vietnamese: Xoai Song

Tasting notes: Tart, crisp and refreshing with underlying mango flavour

Culinary uses: Used in salads and eaten with salt & pounded chilli as a snack

Medicinal: Good source of fibre, rich in vitamin A and vitamin C.

 

Banana flower/blossom 

Vietnamese: Bap Chuoi

Culinary uses: Remove outer leaves and sliced or diced and used in salad, stews, stir-fries.

Medicinal: valuable source of vitamin B, vitamin C, and potassium.

 

Kohlrabi

Vietnamese: Xu hào

Culinary uses: Can be eaten raw, sliced or diced in salads, sautéed, stir-fried or braised.

Tasting notes: Similar texture and taste to broccoli stem with a hint of mustard

Medicinal: High in fibre, source of vitamin C and potassium.

 

Young coconut juice

Young coconut juice is the clear water from the coconut, not the richer white cream or milk.

 

Tropical fruits

Tropical fruits are widely available in Vietnam and highly popular both as desserts and in savoury dishes and salads. Among them are carambolas (or star fruits), dragon fruits, durians, jackfruits, longans, lychees, mangosteens, and rambutans.

 

Bamboo

Bamboo is found in abundance in Vietnam. It is displayed as an ornament or a decorative plant in homes and gardens. It is used as a building material and its young shoots are used as a food source. If you’re lucky enough to find fresh bamboo shoots, peel off the outer layers until you are left with a soft inner core. Thinly slice and boil it for five minutes with a teaspoon of sugar to eliminate its bitterness. In most Asian markets you can find bamboo shoots in tins or in sealed bags sitting in water. These have already been boiled, but I still quickly blanch them for a minute or so.

 

Green papaya

Green papaya is simply the un-ripened papaya fruit. When choosing green papaya, make sure it is green, firm and the flesh white with no traces of orange. Peel then shred the papaya finely to make fresh, light and textural salads - combine with prawns, crab, pork or beef and lots of fresh mint with a fish sauce and lime dressing. Green papaya can also be used in soups and curries.

 

Bean curd

Bean curd is the literal translation of tofu. It is made by coagulating soy milk and then pressing the resulting curds through a muslin cloth into blocks. Tofu can be made into silken or firm tofu. To get the maximum life out of your tofu, refresh the water it is stored in daily and keep refrigerated.