Herb used in Vietnamese cooking?

KP KP
Tue Apr 2 18:45:21 EST 1996


Dear Brad:

   I'll give it a shot: the herb is called "Rau Om"
or "Ngo` Om". They're used for "Canh Chua" Soup.
   Jot down these names, go to an Oriental market,
show it to the grocerer, and see if that the herb
you're looking for. This type of herb only available
in late Spring or Summer. They thrive in hot, wet climate.
   Get dinner ready and give me a buzz. :-)
   Regards,
   KP
***********************   
Reply-To: kyphong at erols.com
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In article <4js9j4$8o at Starbase.NeoSoft.COM>, daniels at Starbase.NeoSoft.COM (Brad Daniels) says:
>
>I am trying to find out the scientific name for an herb used in
>vietnamese cooking.  I've seen it in some soups and very coarsely
>chopped on top of several dishes.  Both leaves an stems are edible,
>with the stems having a texture similar to been sprouts.  The leaves
>are a bit over 1 cm long and a bit under .5 cm wide, with an
>indentation running down the middle resulting in a slight "V" shape.
>The leaves go up and then curl back away from the stem, and attach to
>the stem at their widest point.  The flavor of the plant is hard to
>describe, but it has a definite spicy/hot quality to it.  I have yet
>to be able to get anyone to give me the Vietnamese name for it, let
>alone the English or scientific names.  Someone claimed it was a
>species of mint, but the flavor certainly gave no indication that was
>the case.
>
>I hope the above is enough for someone to figure out what I am talking
>about...
>
>Thanks!
>- Brad
>-- 
>Brad Daniels                    |  "Let others praise ancient times.
>daniels at neosoft.com             |   I am glad I was born in these."
>I don't work for NeoSoft, and   |       - Ovid (43 B.C. - 17 A.D)
>don't speak for my employer.    |



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