Vietnamese restaurants, part 2.5
Feb. 4th, 2016 10:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
petardierBack to Ahn Hong with John and another coworker for 7 kinds of beef. This time, John pointed out a plant/herb on side platter of vegetables used to fill out the spring rolls. There were just a few stalks of it on the plate. On the first visit, I think I'd missed this stuff entirely because there's at least 5 times as much basil on the plate. John says some Vietnamese people like it and other don't. The herb is described as tasting like fish. He didn't know an English name for it.
Anyhow, the herb is called Fish Mint in English. I figured this out by googling "Vietnamese plant that tastes like fish". I can see why the flavor is described that way, but I don't really taste it as fishy. I'd call it slightly minty/slightly soapy. It's probably just as well I'm not in charge of marketing it since even "fishy" sounds more appetizing. It's not my favorite herb, but I don't dislike it.
Anyhow, the herb is called Fish Mint in English. I figured this out by googling "Vietnamese plant that tastes like fish". I can see why the flavor is described that way, but I don't really taste it as fishy. I'd call it slightly minty/slightly soapy. It's probably just as well I'm not in charge of marketing it since even "fishy" sounds more appetizing. It's not my favorite herb, but I don't dislike it.
