Rau Thơm: The Collective Soul of Vietnamese Herbs
Rau Thơm (pronounced "Rau Tom") is not the name of a single herb, but rather a collective term in Vietnamese cuisine that literally translates to "Fragrant Herbs" or "Aromatic Vegetables." It refers to the crucial assortment of fresh, leafy aromatics that are served raw with almost every savory meal.
In Vietnam, these herbs are not mere garnishes; they are treated as essential condiments, added in generous handfuls to balance, contrast, and elevate the main dish. The diversity of the Rau Thơm platter is what gives Vietnamese food its unparalleled freshness and complexity.
I. The Purpose of Rau Thơm (The Herb Platter)
The collective Rau Thơm platter (Rau Sống) serves several vital culinary functions:
Balancing Flavor: The mints, citruses, and peppers in the herbs cut through the richness of heavy broths, fatty meats (like grilled pork or beef), and salty fermented condiments (like fish sauce or shrimp paste).
Adding Texture: They contribute a fresh, crisp, and cooling contrast to hot, soft, or fried foods (e.g., Bánh Xèo or spring rolls).
Aiding Digestion: Many of the herbs in the mix—such as Perilla and Vietnamese Coriander—are traditionally believed to possess properties that help soothe the stomach and aid in the digestion of rich foods.
Customization: The platter allows each diner to customize their meal's flavor profile, adding more of a cooling herb (like mint) or a peppery herb (like Rau Răm) based on personal preference.
II. Essential Herbs in the Rau Thơm Assortment
A typical Rau Thơm selection varies by region and dish, but usually includes a combination of the following key players:
| Vietnamese Name | English Name | Flavor Profile | Culinary Role |
| Húng Quế | Thai Basil | Sweet anise, subtle licorice, warm | Essential in Phở, Bún Bò Huế, and in salads; holds up well to heat. |
| Kinh Giới | Vietnamese Balm | Minty, peppery, with a lemon zest finish | Crucial for fatty dishes like grilled pork (Bún Chả) and Bún Riêu (Crab Noodle Soup). |
| Rau Răm | Vietnamese Coriander | Strong, peppery, slightly citrusy, "hot mint" | Mandatory with balut (fertilized duck egg), chicken salads, and certain seafood dishes. |
| Tía Tô | Perilla Leaf (Vietnamese Shiso) | Complex blend of mint, licorice, and cinnamon; green on one side, purple on the other. | Often paired with seafood and snail dishes (Bún Ốc), and eaten with grilled meats. |
| Ngò Gai | Culantro (Sawtooth Herb) | Stronger, earthier, and spikier than Cilantro. | Essential for Southern Phở and other hearty beef or game stews. |
| Rau Ngổ | Rice Paddy Herb | Distinctive zesty flavor, reminiscent of lemon and cumin. | Mandatory for Canh Chua (Sour Fish Soup) and used in other fish dishes. |
| Húng Lủi | Spearmint | Clean, cool, and sweet mint flavor. | Used universally in fresh spring rolls (Gỏi Cuốn) and refreshing salads. |
| Rau Diếp Cá | Fish Mint (Houttuynia) | Sharp, pungent, and "fishy" aroma; a flavor acquired by many. | Essential accompaniment for grilled fish (Chả Cá), spring rolls, and regional noodle dishes. |
III. Culinary Application: Raw is Key
The rule for most Rau Thơm herbs is simple: do not cook them. They are used in one of three ways:
The Herb Platter (Rau Sống): Served on the side of almost every meal, to be added by the diner at will.
Roll-Ups and Wraps: Used to line rice paper rolls (Gỏi Cuốn) or lettuce wraps for grilled meat. The diner often mixes various herbs together for a complex mouthful.
Final Garnish: Tossed into soups or salads right before serving, such as adding Thai Basil to Phở or Rice Paddy Herb to Canh Chua, to ensure the aromatic oils are released by the heat without being destroyed.
The variety and importance of Rau Thơm highlight the Vietnamese preference for fresh, vibrant, and highly aromatic food, turning simple ingredients into a richly layered culinary experience.
