Perilla

Although it’s sometimes referred to as mint, it’s a different species. There are two varieties of this strong herb: green and green/purple (whose leaves are two-tone—one side is green and the other purple). Similar to Japanese shiso leaves, perilla leaves have a furry surface, a lemony flavor, and produce a cooling sensation on the palate. In Vietnamese food, perilla is never cooked, but is always used raw. It’s a common part of the table salad. Guests tug leaves from the sprigs and use them to wrap fried foods before popping them in their mouths. It’s also a classic accompaniment to Bánh Xèo, a sizzling crepe.