Southeast Asia

Vietnamese Perilla

Perilla frutescens (Vietnamese cultivar, typically with a distinctive purple underside to the leaf).

Leaf.

Part Used

Fresh.

Form

Local / Regional Names

Tía tô (Vietnamese) – part of the Perilla frutescens family.

Countries / Cuisines

Vietnam.

Flavor & Aroma

Earthy, subtly minty-anise, milder than Vietnamese balm, with which it is commonly confused by newcomers to Vietnamese herb platters.

Culinary Uses

Table herb for wraps, noodle dishes, and folk-medicinal congee.

Classic Dishes

Bánh xèo; bún chả; spring rolls; perilla congee (a folk cold remedy).

Pairings

Vietnamese balm, mint, rice paper wraps.

Timing

Use fresh, added at the table or folded into wraps.

Storage

Fresh keeps about a week refrigerated.

Substitutions

Shiso as the closest botanical relative and flavor match.

Cultural / History Notes

Distinguished from Vietnamese balm primarily by its larger leaves, serrated edges, and distinctive purple coloring – the two are commonly confused by visitors despite being entirely different plant genera.

Blend Cross-References

Not a blend component; used fresh.