Herbs – Vietnamese Coriander

Herb gardens are going crazy all over town and we want you to make use of that bounty in every meal. Here we present a series of recipes and ideas for putting all those delicious plants to good use.

This stuff grows like mad. It is taking over a corner of my yard. I recently brought some cuttings to friends in New Hamburg when we went up there for a Slow Food Pig Roast. Antony John of Soiled Reputation, the most flamboyant farmer in the land, spotted the leaves and identified them immediately. No one else we talked with had ever heard of this plant before, not even Suresh Doss (the man behind spotlightcity.com) and I thought he knew everything!

It has a very unique taste, a stronger, spicier cilantro with notes of lavender and fresh cut grass.

Regular cilantro will flower and go to seed by mid-July but Vietnamese coriander is still sprouting new leaves through August and September.

Our favourite way to use this herb is with tofu lettuce wraps. The easiest, freshest meal you could make.

Tofu Lettuce Wraps


1 head red leaf lettuce

cucumber, carrot, snow peas, avocado

Sriracha chili sauce


Mushroom soy

medium firm tofu


Vietnamese coriander leaves


  1. Line a baking sheet with parchment then dump some hoisin, sriracha chili sauce and mushroom soy into the centre, mix it all together and set aside.
  2. Clean a head of red leaf lettuce
  3. Julienne cucumber, peppers, snow peas and carrots. Slice avocado.
  4. Slice medium firm tofu into 1/2 inch thick rectangles and lay them on the ‘sauced’ parchment, gently flipping them to coat with a fish spatula.
  5. Put the tofu in the oven at 350 for 10 minutes and it is ready.
  6. Quarter a lime for garnish and pick a bunch of the coriander leaves.
  7. To assemble your wraps put a little bit of everything on a lettuce leaf, squeeze lime over and top with a handful of Vietnamese coriander. Roll it all up and eat
  8. Have lots of napkins on hand
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