Subject: Herb used in Vietnamese cooking?

From: [email-masked] (Brad Daniels)
Date: 2 Apr 1996 16:26:44 -0600

I am trying to find out the scientific name for an herb used in
vietnamese cooking.  I've seen it in some soups and very coarsely
chopped on top of several dishes.  Both leaves an stems are edible,
with the stems having a texture similar to been sprouts.  The leaves
are a bit over 1 cm long and a bit under .5 cm wide, with an
indentation running down the middle resulting in a slight "V" shape.
The leaves go up and then curl back away from the stem, and attach to
the stem at their widest point.  The flavor of the plant is hard to
describe, but it has a definite spicy/hot quality to it.  I have yet
to be able to get anyone to give me the Vietnamese name for it, let
alone the English or scientific names.  Someone claimed it was a
species of mint, but the flavor certainly gave no indication that was
the case.

I hope the above is enough for someone to figure out what I am talking
about...

Thanks!
- Brad
-- 
Brad Daniels			|  "Let others praise ancient times.
[email-masked]		|   I am glad I was born in these."
I don't work for NeoSoft, and	|	- Ovid (43 B.C. - 17 A.D)
don't speak for my employer.	|

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From: KP
Date: 2 Apr 1996 23:45:21 GMT

Dear Brad:

   I'll give it a shot: the herb is called "Rau Om"
or "Ngo` Om". They're used for "Canh Chua" Soup.
   Jot down these names, go to an Oriental market,
show it to the grocerer, and see if that the herb
you're looking for. This type of herb only available
in late Spring or Summer. They thrive in hot, wet climate.
   Get dinner ready and give me a buzz. :-)
   Regards,
   KP
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Reply-To: [email-masked]
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From: [email-masked] (Brad Daniels)
Date: 2 Apr 1996 21:44:45 -0600

>or "Ngo` Om". They're used for "Canh Chua" Soup.

I think that is the name of one of the dishes it came in, so that's
probably the right herb...  I'm actually trying to get the plant
itself if possible.  I thought it would make a nice addition to my herb
garden...  I live in Houston, which definitely qualifies as a hot and wet
place (most of the time, anyway.)  I tried getting a few sprigs of the
fresh herb from a local restaurant, but I wasn't able to get them to root.
If I can find the scientific name of the plant, I may be able to get a nursery
to special-order some seeds.

Thanks for the info on the Vietnamese name!

- Brad

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From: tam <tam@usa>
Date: 3 Apr 1996 09:07:27 GMT

>to special-order some seeds.

Scientific name for Rau Om:
Limnophila sp. (aromatica, balsamea, chinensis).
 However, none of them have the V-shaped indentation on the leaves like 
you described. Their leaves are a little bit hairy though. These plants 
are very hard to grow in US even in California. They require lots of 
moisture and warmth. I saw one guy grow it in the old fish tank with the 
perforated cover so that they have enough moisture.

Other Vietnamese herbs that are easier to grow:
Rau ra(m: Polygonum odoratum
Ti'a To^: Perilla frutescens var. crispa
Kinh gio+'i: Elsholtzia ciliata. 

The last two have very strong flavor and they have the indentation on the 
leaves but non of them have the bean-sprout like stem

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From: [email-masked] (Brad Daniels)
Date: 4 Apr 1996 11:26:25 -0600

In article <[email-masked]>, tam  <tam@usa> wrote:
> ...

Just wanted to say thanks!   ... Your e-mail reply address is
messed up, or I would have just sent mail...

- Brad

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From: KyPhong
Date: 4 Apr 1996 23:23:40 GMT

Dear Brad:

   "Ngo` Om" is very es to grow. Go to a Oriental market, by
a bunch [abut $1]. Take it home put all of them in a tall
jar or galss full of water. Do Not worry a bout whether the  
sprigs have any roots on the stems.
   Place the container in the shade, away from direct sunlight,
yet make sure the sprigs receive enough light [direct sunlight
will wilt the yet-to-develop sprigs.]
   In one ot two week, you will notice the roots start to develop.
Now, get an empty coffee can [big, one gallon can], fill it
three-quarters full of good soil, mixed with any ordinary
fertilizer. Then fill the can with water just about one inch
above the soil. Take the "Ngo` Om" sprigs and plant them into
the soil, leave half the stems above water. Now you can bring
them out in the sun and let it stay there permanently.
   In two more week you will see they grow into longer, greener
ngo` om. Off and on, you have to prunt the longer stems by
simply cut it with your fingertips.
   ngo` om is the easiest plant that can be cultivated.
   Now, would you like to know how to make "Canh Chua"
to go with this ngo` om? :-) Equip yourself with a fishing
pole first then we discuss "game plan" !
   Regards,
   KyPhong
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