Wait — Is This the Herb in Pho?
If you’ve eaten southern-style pho in Vietnam, you’ve probably tasted culantro without even realizing it.
It’s the long, serrated leaf that sits next to Thai basil in the herb basket.
Most Western pho shops lean on cilantro, but in Vietnam:
👉 Culantro is the signature aromatic - It sharpens the broth, balances beef richness, and gives pho its clean, distinct finish.
So if Western readers already know pho, this is the easiest way to understand culantro:
If cilantro is familiar - culantro is what makes pho taste “extra pho.”
Rice paddy herb, on the other hand, isn’t typically used in pho.
Its citrus-mint profile works best in sour and seafood soups — which is why it’s essential in Canh Chua.
So:
✔ Pho = Culantro (Ngò Gai)
✔ Canh Chua = Culantro(Ngò Gai) + Rice Paddy Herb (Ngò Om)
Understanding that simple difference helps people recognize the role each herb plays — even if they’ve never cooked with them.
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