Originally Posted by
deniah
did you mean cilantro, or culantro?
for me lifelong its always been culantro (or 'mexican cilantro') , thai basil, and bean sprouts as herb garnish
the bean sprouts of course are prevalent in many other vietnamese dishes as well
"Mexican" Cilantro, a common garnish around here, very common in Mexican cookery, cheaper than flat leaf or curly parsley at the supermarket, $ .25-.28 a bunch, AKA "Chinese Parsley", but I think of Culantro as different, a herb used in Puerto Rico.
I agree on bean sprouts in many Vietnamese dishes, but think of them as "Southern" when it comes to Pho, but parts of the South seem more Chinese (beyond Cholon).
What's the name of the Vietnamese dish, obviously colonial era, with beef over "Frites"?