ngò, mùi

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Also known as Chinese parsley. Those who enjoy its tangy, citrusy taste add it to broths, wrap it around food, or use it as garnish. See also long coriander and Vietnamese coriander.