Southern Glorious Herb

Although I was born and mainly lived in Northern Vietnam, I did spend some short time in the South. The southern atmosphere is very different to what I used to in Hanoi. It is more crowded and energetic. I’ve never spent quite enough time there to truly understand and appreciate southern culture. But the short period is quite enough to develop a belonging sense and love for the area and its people.

I of course love southern Vietnamese food. Vietnamese cuisine is famous for its fresh herbs and you can find most of its glory in southern cuisine. We in the north have cold winter and generally harder climate conditions, but the south is full of sun, heat and humidity. Tropical fruits, vegetables and herbs are abundant all year round. And its cuisine reflects the blend of different cultures – the Viet, the Chinese, the Cham etc.

Today the herb featured is very southern – rice paddy herb (ngo om). This herb is found mostly in southern Vietnam. It has a very pleasant fragrance – the blend of light circus, gentle cumin and some faint sweet basil. Rice paddy herb is so lovely that it can be enjoyed by almost everyone.

Rice paddy herb is most famous in southern most popular dish – sweet and sour freshwater fish soup. Although the versions of this soup can be found everywhere in Vietnam, I think the southern version is the most glorious. Not only because the fish used (a flathead type) is excellent but also because of rice paddy herb. Of course the herb can also used in salad, stir-fry and as garnish for varieties of dishes.

I use rice paddy herb quite often like in this chunky meat and taro soup. It is inspired by a southern dish that used grated purple yam and rice paddy herb. The herb provides a sweet aroma to the smooth and silky soup. I like to eat it alone, but others may want to serve it over rice. No recipe is needed for this very easy soup. Simply use your normal recipe for a chunky potato soup and substitute potatoes with taro. Taro goes well with meat so use cubed beef or pork if you like. Cook as normal. Just before serving, add some coarsely chopped rice paddy herb to the pot. The hearty and aromatic soup is then ready for you to enjoy!

This is my post for Weekend Herb Blogging. Founded by Kalyn, this week edition is hosted by Sher of What did you eat. Both Kalyn and Sher’s blogs are excellent so don’t miss them out!