Also known as Vietnamese Balm it’s a lemony scent flavor herb, with an extravagant hint of ginger and pineapple. The general term for herbs in Vietnamese is “rau rum” meaning, fragrant leaves. So, full perfume, flavor and health benefits is a guarantee in their cuisine.
This herb goes great in summer rolls, salads, fish, chicken and grilled meat. It is also used in tea for soothing properties.
This sauce is inspired in the classic English mint sauce, in the best of both worlds sweet & sour. It works as the base for a minty “chimichurri” as well. You just have to add on garlic, shallots, olive oil, and salt. Either way you can use it as a sauce, a marinade or over grilled or roasted meat (pork, lamb, fish, shellfish and chicken) vegetables, fried spring rolls, cheese or on simple toast. You can always add come chili for extra heat.