Ngo Gai (Culantro)
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Stronger than regular Pakchi! Jagged Leaf Four's Best Friend
Description
Culantro. A jagged-edged herb with a much stronger, more robust flavor than standard cilantro (coriander). Holds its flavor well in hot soups.
Classification: Herb
Shops selling Ngo Gai (Culantro)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Culantro(Fresh leaves)
Instructions
- (No cooking) *When Pho arrives, tear the leaves by hand and submerge them directly into the hot broth.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Coriander (lots of it)
Pairing
Pho Bo / Canh Chua (Sour soup)
Trivia
While Japan focuses solely on standard 'Coriander', Vietnamese noodle soups often consider Ngo Gai much more essential.
Eating tips & etiquette
A bit tough, but eaten whole. Adding this instantly clicks the broth's flavor into 'authentic Vietnamese mode'.
Allergen
None