brown and pink (hanh kho/hanh huong) Resembling clustered tiny onions, these bulbs may be pink to purple but, most commonly in Vietnam, they are brown to golden. They range in weigh from to golden. They range in weight from 1/8 oz (4 g) to 1/4 or (8g)

The fart and sour pulp of one variety of tamarind pod. Do not confuse with sweet tamarind pods, which are candy-like and look almost identical. Easiest to use is commercial tamarind puree, available at many supermarkets. Thinner tamarind water is available at Indian and Middle Eastern grocers. To make it, soak driend tamarind pulp in boiling water, then strain. Because there can be a difference in sourness between commercial and homemade puree, the quantities required are variable.

Sometimes called “Vietnamese rhubarb” or “elephant ear”, its taste is rather innocuous, but its crunch is delicious. Known in Japan as zuiki. European rhubarb is not similar. Peel before using. The most similar substitute is waterlily stems.

More fiery than Western basil and tasting less of aniseed or licorice. The most versatile of three Asian basil varieties, sweet Thai basil (bai horapa in Thai) is ubiquitous in Vietnamese cooking, and is always served with duck and dog
 

Flat, dark green shoots, similar in length-but not width-to regular chives. The smell is akin to garlic. The bottom 1 inch (2.5 cm) or so is discarded. Flowering chives are also popular, but these roundm woody stems are usually cooled like a vegetable, although tender shoots are served raw as an herb.
 

The fresh leaves, tems and roots of the coriander plant. Not to be confused with coriander seed. Also knows as Chinese parsley.

The fronds of fresh dill are a French introduction, but one embraced wholeheartedly, as in the farmed fish dish Cha Ca (see page 88). Remove the tough central stem. Do not confuse with pickling dill, or fennel. Also known as “feather dill” or “baby dill”.

Fresh herb sprigs, served at the table as a communal salad are essential to a Vietnamese meal (see table Green, page 50). These are some of the more popular offerings.