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
- All eleven, especially mainland herb plates
- Flavour and aroma
- Cool, sweet, bracing.
- How it is used
- Raw in salads, spring-roll herb plates, larb and noodle bowls; brightens rich meats.
- How to select
- Perky, unblemished leaves; strong aroma.
- Storage
- Refrigerate stems in water or damp towel, up to a week.
- Substitutions
- Spearmint is the usual type; Vietnamese mints vary — use what a dish specifies.
- 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
- Thai: saranae; Viet: húng lủi / rau thơm; Malay: pudina
- Cultural notes
- Fresh herbs are eaten by the handful in mainland cooking, not sprinkled as garnish; portion generously.
The Complete Edition
Mint 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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