How to cook with Asian aromatic herbs

Enhance your dishes with these favorite herbs of summer

red shiso leaf
Photo by Annabelle Breakey

Red perilla, red shiso: Rau tía tô

A bit lemony and aniselike, rau tía tô is the Vietnamese version of the Japanese red shiso. Shred the leaves and add to noodles, or use them whole as wrappers.

It’s especially delicious with Sizzling Saigon Crêpes.


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