Rice paddy herb

Limnophila aromatica · Herb

40 pairings

Rice paddy herb (Limnophila aromatica) is an aromatic semi-aquatic herb of South-East Asia, prized in Vietnamese cooking — where it is called ngò om or ngổ — for a bright scent that blends lemon, cumin and a faint anise note. It is the signature finishing herb of canh chua, the Vietnamese sweet-and-sour fish soup.

Picking a good onedrag

Just cut, lemon and cuminBlackened and slimy at the tie

Shop freshBuy it as food, not a tank plant — the same species sells for aquariums, and ornamental stock may be treated. Wash it hard; it goes in raw.Everyday best

The leavesGreen still, a few lower leaves going yellow

The stemsBends a little before it snaps, green inside

A bruised leafClear the moment you rub a leaf between finger and thumb

What to look for, from just cut, lemon and cumin to blackened and slimy at the tie.

Preparing