10 Common Vietnamese Herbs for Beginners

Easy to Find, Easy to Use, Easy to Love

1. Ginger (Gừng) – The Universal Warmer

Ginger is a kitchen essential in Vietnam and many Asian cuisines. It is renowned for its warming properties, making it ideal for relieving chills, nausea, indigestion, and menstrual discomfort. It enhances blood circulation and supports immunity. Beginners can use ginger slices in teas, broths, or even blend it into smoothies for a zingy health boost.

2. Perilla (Tía Tô) – The Lung Protector

Perilla leaves are aromatic with a slightly minty, anise-like flavor. They are used in traditional Vietnamese remedies for treating colds, coughs, and seafood-related digestive upsets. The leaves can be added fresh to noodle soups, used as a wrap for grilled meats, or brewed as a herbal tea to soothe the lungs.

3. Vietnamese Balm (Kinh Giới) – The Fever Reliever

Vietnamese balm has a citrusy and refreshing aroma. It is prized for its antipyretic (fever-reducing) and diaphoretic (sweat-inducing) effects. Commonly used in herbal steam baths for colds and flu, it also pairs well in fresh salads or herb mixes for grilled dishes.

4. Turmeric (Nghệ) – The Golden Healer

Turmeric is a bright yellow rhizome with potent anti-inflammatory and antioxidant properties. Traditionally used to promote liver health, heal wounds, and ease joint pain, turmeric can be added to rice, soups, and curry dishes. Fresh turmeric juice is also a powerful detox drink.

5. Thai Basil (Húng Quế) – The Digestive Tonic

Thai basil is commonly found in pho and other Vietnamese soups. It has a sweet, slightly spicy aroma and is used to combat bloating and indigestion. Use it fresh in spring rolls, noodle dishes, or even blend into pesto for a Vietnamese twist.

6. Fish Mint (Rau Dếp Cá) – The Detoxifier

With a bold, fishy taste, fish mint is not for the faint-hearted. However, it is revered for its detoxifying and cooling properties. Traditionally used to treat acne, boils, and heat-induced illnesses, it is usually eaten fresh with rice paper rolls, herbs, and dipping sauces.

7. Vietnamese Coriander (Diếp Lâm) – The Balancer

Spicy and peppery, Vietnamese coriander is used to counteract the cold nature of seafood and other yin foods. It stimulates digestion and is often added to salads, gỏi cuốn (spring rolls), or as a garnish for savory dishes.

8. Gotu Kola (Rau Má) – The Skin & Brain Tonic

Gotu kola is a staple in Vietnamese herbal drinks for cooling the body and enhancing memory. It's believed to support wound healing and liver function. Popular in fresh juices or smoothies, it offers a grassy flavor that blends well with pandan or coconut.

9. Shallot (Hành Tím) – The Daily Immunity Boost

Shallots are used in nearly every Vietnamese dish, valued for their antibacterial and immune-supportive qualities. They are often fried into crispy toppings, pickled, or sautéed with garlic to form the flavor base of stir-fries, soups, and stews.

10. Wild Betel Leaf (Lá Lốt) – The Warming Digestive

This aromatic leaf is wrapped around seasoned beef and grilled in the classic Vietnamese dish "bò lá lốt." Known for improving digestion and relieving joint pain, it also adds a peppery, earthy flavor to dishes. Try it fresh or lightly grilled for best taste and effect.

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