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Aromatic herbs or vegetables, typically used in Vietnamese cooking for their strong flavors and fragrances.
Rau thơm như rau mùi, rau ngò gai, và rau răm thường được dùng trong món canh chua.
Aromatic herbs like Vietnamese coriander, perilla leaves, and cilantro are often used in sour soup dishes.
Món phở không ngon nếu thiếu rau thơm.
Pho isn't delicious without aromatic herbs.
Common examples include rau mùi (Vietnamese coriander), rau ngò gai (perilla leaves), and rau răm (cilantro).
Add rau thơm at the end of cooking to preserve their flavor and aroma.
Combination of 'rau' (vegetable/herb) and 'thơm' (aromatic/fragrant), reflecting the strong scents of these plants.
Used in both cooking and gardening contexts, often referring to herbs that enhance the flavor of dishes.