About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- Vietnam, Thailand, Cambodia, Laos
- Flavour and aroma
- Like cilantro but far stronger and more robust; stands up to heat.
- How it is used
- Torn into pho and soups; in Khmer and Lao herb plates and larb.
- How to select
- Long, serrated, sturdy leaves; deep green, no wilting.
- Storage
- Refrigerate wrapped 1 week.
- Substitutions
- Cilantro (use more; less heat-stable).
- Allergens
- None common.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Viet: ngò gai; Thai: phak chi farang; Khmer: chi banla
- Cultural notes
- A backbone soup herb, not a garnish afterthought; name it distinctly from cilantro.
The Complete Edition
Culantro (Sawtooth Herb) in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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