The Vietnamese Herb Plate: Every Herb, What It's For, Where to Buy
Vietnamese noodle bowls come with a side plate of fresh herbs. Here's every herb identified, its purpose, and where to find it in the US.
The Plate That Defines Vietnamese Eating
When you order phở or bún bò Huế at a US Vietnamese restaurant, a separate plate arrives with a pile of fresh herbs, bean sprouts, lime wedges, and chilies. Most Western diners pick a few familiar leaves and ignore the rest. That's a mistake — each herb on the plate does specific work in the bowl.
This guide identifies every herb you'll see and explains what it's for, so you can use the plate intentionally.
The Standard Vietnamese Herb Plate
| Herb | Vietnamese Name | Use | Substitute |
|---|---|---|---|
| Thai basil | Húng quế | Anise-sweet brightness | Italian basil (close enough) |
| Cilantro | Ngò rí | Citrus-grassy lift | None — use parsley reluctantly |
| Mint (spearmint) | Bạc hà | Cool, sweet, palate cleanse | Regular mint |
| Perilla | Tía tô | Earthy, slightly bitter, anise notes | None — skip if unavailable |
| Vietnamese coriander | Rau răm | Peppery, sharp, often in chicken phở | None — distinct flavor |
| Culantro / sawtooth herb | Ngò gai | Stronger version of cilantro | Cilantro + bay leaf |
| Bean sprouts | Giá đỗ | Cold crunch, texture contrast | None |
| Lime wedges | Chanh | Acid to brighten broth | Lemon, but worse |
| Thai chili | Ớt | Heat | Jalapeño or serrano |
Use Order Matters
The traditional Vietnamese order for adding herbs to phở:
- Squeeze lime into the broth first
- Pinch in bean sprouts (they're stiff at first, soften as they sit in broth)
- Tear basil leaves and drop in
- Mint and cilantro at the end, so their delicate oils don't fade
- Chilies last, gradually, to tune heat to taste
Don't add everything at once. Each herb has a different cooking time in the broth, and timing the additions changes the bowl significantly.
The Hard-to-Find Ones
Some herbs are mainstream in Vietnam but rare in US grocery stores. Where to find them:
- Thai basil: H Mart, 99 Ranch, Whole Foods (in some metros), Trader Joe's seasonally
- Perilla (tía tô): Vietnamese groceries only; rarely seen elsewhere
- Vietnamese coriander (rau răm): Vietnamese groceries; sometimes labeled "Vietnamese mint" (confusingly)
- Culantro (ngò gai): Asian groceries; sometimes labeled "long coriander"
If you can only find Western mainstream herbs, Thai basil + cilantro + mint + lime gets you 80% of the way to authentic.
Growing Vietnamese Herbs in the US
Most Vietnamese herbs grow well in US climates. Thai basil, mint, perilla, and Vietnamese coriander all do fine in containers on a sunny windowsill or balcony. Many Vietnamese-American households grow their own — and once you do, you stop noticing the difference between restaurant phở and homemade.
Seed sources:
- Kitazawa Seed Co. — specializes in Asian vegetables; ships throughout the US
- Baker Creek Heirloom Seeds — carries Thai basil and mint varieties
- Local Vietnamese groceries — sometimes sell starter plants in spring
The Herb Plate as a Cultural Marker
The presence of an herb plate is the diagnostic sign of a real Vietnamese restaurant. Cheap pan-Asian restaurants skip it (or send a sad scoop of bean sprouts and lime). Real Vietnamese restaurants send a generous plate that's bigger than it needs to be.
If your bowl of phở comes without a side plate, you're at a Vietnamese-themed restaurant, not a Vietnamese restaurant. Take note.
Read Next
- Pho Type Guide — the canonical recipient of the herb plate
- Vietnamese Pantry Essentials — what to stock at home
- Vietnamese vs Thai vs Chinese Noodles — herb practices compared