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    Andrea Nguyen
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July 16, 2007

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Andrea, I like it when people think outside of the box, and find non-Vietnamese applications for traditional Vietnamese ingredients. Such as using Ngo Om in the dishes you mention above. Similar experiments and innovations are happening with non-Viet cooks using garlic chives, lemongrass, Tio To, Vietnamese "anise" basil, star anise, etc. Vietnamese cuisine is probably partly responsible for so many people now using cilantro in everything.

It's fun and interesting, and sometimes rewarding, to throw the process into reverse and find Vietnamese applications for Western ingredients. In some Viet dishes, European chives make a fantastic alternative garnish for chopped scallions. Chervil isn't a substitute for anything, but it is a great last minute addition to Bo Kho or Pho or any dish featuring star anise. Chervil just tastes like it should accompany star anise. Finely chopped tarragon is also a great addition, especially to any kind of salad. And fresh parsley is good just about anywhere. I haven't yet discovered any Vietnamese uses for oregano, thyme, sage, rosemary, or file powder, and I'm 99% sure I never will, but some experiments have been rewarding.

I'm not quite as bold when it comes to messing around with staple ingredients, but adding parsnips to the carrots in Bo Kho has been one of the successful experiments... :-)

@ Simon, its really interseting to have a viet being quiet creative about a non-vietnamese western ingredients.Can you put up a recipe for such mile, I will definitely give it a trial.

Gardening is my life. I'm an agler, not a fighter.

Well, I certainly can't find rice paddy herbs anywhere locally and now one seems to be able to order it. Perhaps it's available on line... sure would like to try this as I do love cumin but an alternate is always a little more interestin. Thanks for the article

All the best,
Chris

Everyone dreams of an organized home where everything is in its place and easy to find. But even in newer homes where builders have included walk- in closets, kitchen pantries and bathroom linen closets, many families still find themselves surrounded by clutter. Growing families especially seem to…

One of the best uses for Ngo Om is to chop it finely and add it to raw yoghurt with a little Kala namak (black salt) and water. Blend with a couple of ice cubes for a relaxing drink. Rice Paddy Herb has a very soothing effect on the mind and sends stress packing.

Burton Dale

Great idea, Burton! The slightly sulfurous quality of black salt totally pairs well with rice paddy herb. We can probably all use a little bit of your drink everyday. Thanks.

I love citrus & cumin flavors, so after reading this I tried adding a few Ngo Om sprigs to my favorite take out Banh Mi sandwich - grilled tofu. (I was able to do this because the restaurant is right next to an Asian market.) The results was delicious! I don't know if the results would be as good with meat, but I highly suggest anyone try Rice Paddy herb on top of grilled tofu. Like the other poster, I also hope to find a source for the live plant - the store bought cluster goes bad to quickly. Even though the stems have little roots under the leaves, they don't absorb water in a glass like the other herbs and deteriorate fast. If anyone finds an online source please let us know. Thanks, Cynthia

Great tip, Cynthia! Thanks for adding it. Rice paddy herb always gets people to go huh? Then hmm.....

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