lá tía tô

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Used as garnish for noodle soups and on salad platters for wrapping around food. The purple variety is more common in Vietnamese food than the green, and appreciated for its complex and subtle flavor. The leaves are fragrant and resemble mint in shape; they’re green on one side and reddish purple on the other. The taste and aroma combine hints of cinnamon, licorice, and anise.