Herb
Vietnamese Tía Tô
A tier
Tía tô is Vietnamese perilla—often bicolor or purple-leaning leaves with a strong cinnamon-anise-mint profile used in raw herb plates, bánh xèo, and noodle salads. Distinct from Japanese shiso in aroma balance and typical table role among many herbs. Tear into bowls at the table; do not cook long. Essential to southern Vietnamese fresh herb assortments.
Track this ingredient
Unit
Characteristics
Preparations
Banh XeoNoodle SaladRaw Herb PlateTable Tear
Traits
FreshHerb PlateOften BicolorSpicy AromaticStrong Spice AromaVietnameseVietnamese Culinary
History
VN
Vietnamese gardens grew tía tô as a standard table herb.
VN
Regional cookery fixed tía tô in fresh herb platters with meals.
Diaspora markets spread tía tô seed and leaves abroad.
Vietnamese restaurants worldwide listed tía tô on herb plates.