Originally Posted by
TMOliver
"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"?
here is a picture of "culantro" - a sawtooth-bladed type of herb
and as-on a garnish plate
the normal kind of cilantro ive only seen once or twice in all the restaurants across california and texas