LITMIR.BIZ

      Coriander leaves or cilantro are the leaves of the coriander plant and are often referred to as Chinese parsley. In Vietnam, coriander leaves are used almost exclusively as a garnish. Fresh coriander leaves should keep for 5 to 6 days in the refrigerator if you wash and dry the leaves and store them in a plastic bag.

      Curry powder is a spice blend made by combining ground spices that generally include cumin, coriander seeds, chilies, turmeric, ginger, cinnamon and cloves. Different spice combinations vary in color and flavor.

      Fish sauce is the ubiquitous condiment used in almost every Vietnamese dish, just as salt or soy sauce are used in other cuisines. Made from salted, fermented fish or shrimp, it has a very pungent, salty flavor in its pure form. Fish sauce is often combined with other ingredients such as sugar, garlic and lime juice to make the various dipping sauces known as nuoc mam cham. Use sparingly and look for a quality brand for a better flavor. Refrigerate after opening.

      Five spice powder is a blend of fragrant cinnamon, star anise, cloves, fennel seeds and Sichuan peppercorns. This reddish-brown powder is popular as a seasoning in Chinese cuisine and some Thai and Vietnamese dishes. Five spice powder is generally used in small amounts as it is quite strong. To keep fresh as long as possible, store in the refrigerator or freezer.

      Hoisin sauce is a sweet, reddish-brown sauce made from soybeans, garlic, peppers and various spices. Commonly used as a table condiment and flavoring for meat, poultry and shellfish dishes, this Chinese sauce is sold bottled or canned. Bottled hoisin will keep indefinitely when refrigerated.

      Lemongrass is an intensely fragrant stalk used to impart a lemony flavor. The thick lower part of the stem nearest the roots is the edible portion. Discard the thin upper end and the dry outer leaves until you reach the inner core, which should be moist and tender. When using the stalk, bruise it before cooking and remove it from the dish after cooking and before serving. Lemongrass is available fresh in most supermarkets.

      Mint leaves, one of the most common Vietnamese herbs, are indispensable in Vietnamese salads. Mint grown in Southeast Asia has a very intense flavor, the closest equivalent elsewhere being spearmint although regular mint leaves may also be used.

      Noodles made from rice, both fresh and dried, are widely used in Vietnamese cooking. White rice stick noodles (bank pho), which are similar to kway teow (sometimes called hofun or rice noodles), are used in Vietnam's classic breakfast dish, pho. If unavailable, the dried one can be used. Bun noodles (fresh or dried) are thick, round rice noodles that double their size and turn very white when cooked. Fine rice vermicelli (banh hoi) are similar to bun noodles, but thinner. Glass or cellophane noodles (mien in the north and bun tao in the south) are dried, translucent noodles made from mung bean starch, which are reconstituted by pouring hot water over them.

      Polygonum or Vietnamese mint (rau ram) is an important Vietnamese herb—known as laksa leaf in Singapore, Malaysia and Australia. It is served with nearly every meal in Vietnam. Highly aromatic, it has a pink stem and pointed, purplish leaves that are commonly used

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