Skip to content
LoginRegister
WhatToEat.Today

Recipes with perilla

3 recipes that use perilla, with photos, step-by-step instructions and cook times. The quickest, Rau sống, takes 10 minutes. It is most often cooked with garlic, bay leaves and bean sprouts.

Got a few things in the fridge? Search by everything you have

Rau sống

Rau sống, literally 'raw vegetables', is the heaped plate of lettuce, herbs and cucumber that sits in the middle of the table at almost every Vietnamese meal, from Hanoi bún chả to a Saigon family dinner. Everyone tears leaves to wrap grilled food, drops herbs into soup or eats them alongside rice. Nothing is added: no salt, no dressing. About 0.1 g salt per portion, naturally present in the greens. Seasoning comes from whatever dipping sauce is on the table, so a light hand there keeps the whole meal low in salt. The usual mistake is leaving the herbs wet; water dilutes the flavour and makes them wilt fast. Use whatever mix you can find: Thai basil, perilla (tía tô), Vietnamese balm (kinh giới), mint and coriander are classics. Chef's tip: soak the herbs in very cold water for 10 minutes, then spin dry; they become crisp and glossy and last through the whole meal.

10 minVietnameseSaladsVeganGluten free
by KrazyBadal 0 views

Cà tím om đậu

In Hanoi, cà tím om đậu is a humble lunch dish of the old quarter rice shops and home kitchens, especially in the cooler months, and it is traditionally braised with pork and a spoon of fermented shrimp paste. This vegan version keeps the soft, smoky aubergine, golden tofu and sweet-sour tomato sauce, and swaps the shrimp paste for soy sauce, while purple perilla (tía tô) adds its unmistakable minty-anise lift. Serve it with plain rice and a bowl of clear vegetable soup. The usual mistake is crowding the tofu in the pan so it steams instead of frying, leaving it pale and soft. Chef's tip: soak the cut aubergine in lightly salted water with a dash of vinegar for 10 minutes, which stops it browning and keeps it from soaking up too much oil.

40 minVietnameseVegetarianVegan
by KrazyBadal 0 views

Luosifen

Liuzhou, an industrial city in Guangxi, turned its late-night snail noodle stalls into a national obsession, and the smell alone makes luosifen famous: sour fermented bamboo shoots give it a funky, love-it-or-hate-it aroma that fills the kitchen. The broth itself is rich and savoury from pork bones and river snails, red with chilli oil, and the bowl is piled with crunchy fried tofu skin, peanuts, pickled beans, greens and slippery rice noodles. Taste-wise it is hot, sour and deeply savoury all at once. It is a meal in a bowl, best eaten with the window open and a cold drink. Chef's tip: use only snails sold ready-cooked and cleaned, frozen or canned, never wild-gathered ones, and still boil them in the broth for at least 15 minutes; if you can't find them, dried shrimp make a good snail-free broth.

120 minChineseSoupsSpicy
by KrazyBadal 0 views

Goes well with perilla