VIETNAMESE BALM – DISTINCTIVE FLAVOR AND BENEFITS IN VIETNAMESE CUISINE
Vietnamese balm, also known as curled-leaf balm (scientific name: Elsholtzia ciliata), is a popular herb widely used in traditional Vietnamese cuisine. With its unique flavor and nutritional composition, it has become an indispensable part of many dishes.
Characteristics
Vietnamese balm is an herbaceous plant belonging to the mint family (Lamiaceae). The plant has square stems, opposite leaves that are ovate or elongated with serrated edges. The leaves are usually dark green, sometimes showing a light purple tint at the young tips or under strong sunlight. Its most distinctive feature is its aroma—mild, cool, slightly pungent, and spicy—thanks to volatile essential oils. This flavor sets it apart from other herbs such as mint or basil.
Role in Vietnamese Cuisine
In Vietnamese cuisine, Vietnamese balm plays an important role as both a seasoning herb and a side vegetable. It is commonly used in the following ways:
- Fresh herb platter: Vietnamese balm is indispensable in mixed herb platters served with bún đậu mắm tôm, phở cuốn, nem lụi, bánh xèo, gỏi cuốn, or hotpot dishes. Its cooling and pungent flavor helps balance fatty tastes, reduce greasiness, and enhance overall flavor.
- Ingredient in dishes: Some specific dishes use balm as a main ingredient to create a distinctive flavor, such as certain salads (nộm), gỏi, or herbal soups.
Nutritional Value and Health Benefits
Beyond its culinary use, Vietnamese balm is also highly regarded for its health benefits:
- Nutritional composition: It provides vitamins A, C, and K, along with minerals such as calcium and iron.
- Antioxidants: Rich in flavonoids and phenolic compounds, it offers antioxidant properties that help protect cells from damage.
- Digestive support: Its essential oils aid digestion, relieve bloating and indigestion, and stimulate appetite.
- Anti-inflammatory and antibacterial effects: In traditional medicine, Vietnamese balm is considered warm and pungent, commonly used to relieve colds, reduce fever, and soothe respiratory symptoms such as coughs and sore throats due to its natural anti-inflammatory and antibacterial properties.
Selection and Storage
When selecting fresh Vietnamese balm, choose bunches with vibrant green leaves, free from yellowing or bruising, and with a distinct aroma. Fresh balm can be stored in the refrigerator by wrapping it in newspaper or placing it in perforated plastic bags, keeping it fresh for several days.
With its distinctive flavor and health benefits, Vietnamese balm is a valuable herb that contributes to the uniqueness and richness of Vietnamese cuisine.